If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I came up with this meatball recipe a few months ago when I was doing a lot of cooking with miso. You'd never know the meatballs are made with miso, but it enhances their flavor in a really nice way. I don't have a picture of these today, but I'll try to add one later in the week. —WinnieAb
Serves about 12 meatballs
- 1 pound lean ground beef, preferably grass-fed (or a combination of ground beef, veal and pork)
- 1/4 cup onion, finely chopped
- 2 teaspoons garlic, minced
- 1 egg, whisked with a fork
- 1 teaspoon dried basil or thyme
- pinch of red pepper flakes
- 3/4 cup panko (Japanese bread crumbs)
- 2 tablespoons white miso
- 1/4 cup water or milk, optional
- Preheat oven to 400 degrees. In a large bowl, combine beef, onion, garlic, egg, dried basil and red pepper flakes.
- Add panko to the meat mixture and mix well. If the mixture seems to dry, add water or milk, 1 tablespoon at a time, for moisture, and if it's too wet, add up to 1/4 cup more panko. Stir in the miso and mix well to combine.
- Using clean hands, shape into 1-2 inch meatballs and arrange on a baking sheet. To cook, bake at 400 degrees for about 20 minutes (or you can simmer the meatballs for 25-30 minutes in your favorite sauce).
- This recipe was entered in the contest for Your Best Meatballs
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
These snacks are independent.
7 food-filled honeymoons.
49 new dinnerware pieces.
A handy saucepan.