beef meatballs in broth
1. Repeat to form each meatball, and as shaped, drop into simmering broth. This recipe is in partnership with Vidalia Onions. Simmer over low heat, covered, turning meatballs once, until no longer pink in center (cut to test), about 10 minutes.

This One-Pan Meatballs and Gravy with Onions is a simple yet satisfying weeknight dinner recipe for the whole family. Lay a coarse-beef oval over the thin piece and fold paste around it, shaping into a 3-inch-long football. My brother and I always cook together whenever we're lucky enough to spend time together (one of my favorite recipes is his tropical crème brûlée ), so when he was staying with us for Christmas and New Years, we decided to whip up some homemade pho broth and delicious Vietnamese meat balls. I didn’t add any salt to the mixture because the meat itself is sufficient salty and the sauce, made of beef broth, makes this dish salty enough.

Put the pork in a mixing bowl. Nigel Slater's Pork Meatballs in Broth Serves 3 or 4 500 grams (1 pound) ground pork 2 small hot chiles 4 scallions 2 cloves garlic 6 sprigs mint 6 springs cilantro or parsley 1.5 liters (6 cups) vegetable or chicken broth 1 fresh, firm zucchini, sliced paper-thin. I shaped meatballs with my hands, and to control the size of the meatballs I used a tablespoon. Recipe: Vietnamese Meatballs (for Pho) This post is sponsored by La Crema. Finely chop the chiles and add them with their seeds to the pork. Easy Swedish-style meatballs smothered with a Sweet Vidalia Onion Gravy served over mashed potatoes, rice or noodles. Make medium size 1 1/4 to 1 1/2-inch meatballs (diameter up to 4 cm).

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