These meatballs were an unintentional experiment.
We were planning on having burgers….
As happened so often this spring the weather turned and mon mari decided that he would rather not grill burgers in the rain.
That was fine as I was no longer in the mood for eating burgers, as it was cold, damp and windy.
Meatballs seemed a better … Continue reading.....
This is a traditional French dish that is normally done with beef.
I made it with beef lots in the US and have the recipe here.
Now that I’ve found a reliable butcher with good beef, I may again.
On the other hand, using veal gives me a much shorter cooking time and a more reliably tender finished dish.… Continue reading.....
I could post a dozen photos detailing how I make meatballs, but, instead I’ll just tell you.
I use 12oz of ground beef because that is the size of the package here. If I was using 16oz, which is standard in the US (or was) I would increase the other ingredients by roughly 25%.
I initially mix everything using a … Continue reading.....
This is a classic on every Italian – American menu, and one that is easy to make at home.
The veal is lightly breaded and quickly fried. We topped it with a slice of Mozzarella di Bufala, not traditional, but cheese is always good.
You could substitute turkey cutlets or chicken breasts, pounded thinly, for the veal, but they will … Continue reading.....
Before Ikea made Swedish meatballs popular there were Lutefisk Feeds.
To be fair, Ikea made their meatballs popular all over the world and the Lutefisk Feeds only covered the Midwest…. and probably not much of the Midwest.
To those of us subjected to, but not fans of, lutefisk, the Swedish meatballs were greatly appreciated.
The Lutefisk Dinners were sponsored by … Continue reading.....
I originally made this with beef when we lived in the US.
Since we’ve lived on this side of the pond, after a few failed attempts, I started using veal.
Now that I’ve found a great butcher I might try beef again….
If you do use beef, use a better cut as this is not meant to be braised for … Continue reading.....
We love meatballs…. and paprika.
Mon mari like hot. spicy foods.
I like what one could call ‘flavorful’ foods.
With this dish we both get what we like…. The paprika adds enough spice flavors for me and mon mari gets to add his favorite sambal oeleck.
He has to be a bit careful with the last jar he bought.
The … Continue reading.....
This is slow cooking without the slow cooker.
We love veal and love that it can be simmered gently on the stove-top for an hour and be falling-apart, fork tender.
And, yes, I know I’ve said it before but in order to stave off the nasty comments I’ll say it again:
The veal that we get is from local farms … Continue reading.....
