photo by Gustavno Rivera
1 lb. Organic Real Food Store Hamburger
1 lb. Ground Pork
I mixed the meat with some Chipotle powder, creole spices, salt, pepper, parsley, chopped onion and garlic and some breadcrumbs with an egg together with my hands and formed them into 1 inch balls. I coated the inside of a glass baking pan with some butter and place about 15 meatball onto it, baked for about 30 minutes, until the 'balls are done. I put the meatballs into some simmering artichoke marinara sauce for about ten more minutes, while the bread was toasting in the oven. Topped off with some Parmesan.
THE FINAL RESULT:
Not bad. It does appear to have exploded however. Nobody makes a great meatball sandwich in Helena. Except ME!!!
Perhaps some peppers next time?
1 comment:
Looks tre-tasty, but Andrea prefers a larger ball diameter, so I always make 'em large.
I haven't yet tried baking the balls though. Usually, I fry them until brown on the outside, then combine them with the sauce (marinara) and let them simmer for a while.
Wish I had some of this for lunch!
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