Weeknight Pork Pizza Meatballs - LeGourmetTV Recipe
LeGourmetTV Is Now Glen & Friends Cooking!
Yield: Serves 4
Cooking Time: 10 minutes
Preparation Time: 10 minutes
Ingredients
1 lb (500 g) lean ground Canadian Pork
1/2 cup (125 mL) EACH chopped mushrooms and dry bread crumbs
1 tsp (5 mL) dried oregano leaves
7 fl oz (213 mL) prepared pizza sauce
1/2 cup (125 mL) part-skim mozzarella cheese, shredded
Method:
In a medium bowl, stir together lean ground Pork, mushrooms, bread crumbs, and oregano. Shape mixture into 12 meatballs. Fry meatballs in a skillet at medium-high until no longer pink inside. Drain excess fat if necessary.
Top meatballs with pizza sauce and shredded cheese; cover and reduce heat. Heat until sauce is warm and cheese is melted.
Serve over cooked pasta or on crusty rolls for a meatball 'sub'.
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Making Hong Kong Egg Tarts:
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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Making Beef and Cheese Braciole like a Nonna!
Braciole is a classic Italian favourite that's sure to please the whole family. Tender slices of beef or pork are rolled up with savory fillings like Parmesan cheese, parsley and garlic before being braised in an irresistible tomato-based sauce. Serve it over pasta, or Polenta with a side of sauteed vegetables. Either way there'll be no leftovers!
Slices of the top round (topside) can be quite large so if they are, you'll want to cut them to make it the perfect size to accommodate two slices of prosciutto. It needs to be pounded to be thin and tenderised.
Braciole offers something special for any occasion; whether you're looking for a hearty weeknight dinner idea or prepping ahead of time for entertaining guests this traditional dish packs all sorts delicious flavours into one impressive main course.
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Meatballs from The Frankies Spuntino Kitchen Companion & Cooking Manual
For more information, visit
From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...
From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is completely satisfying (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday sauce (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
Unbelievable! Gordon Ramsay's Orecchiette with Meatballs and Pine Nuts
Take Your Cooking Skills to New Heights with ???? Gordon Ramsay's Expert Techniques!
Unbelievable! Gordon Ramsay's Orecchiette with Meatballs, Kale, and Pine Nuts recipe is now within your reach. This video offers a step-by-step guide to creating this amazing dish from the comfort of your own kitchen.
Everything is covered, from prepping the ingredients to serving the final dish. You will not only learn how to cook like a professional but also gain insights into Gordon Ramsay's cooking techniques and secrets. Make sure to like, share, and subscribe for more exciting recipes!
#GordonRamsay, #OrecchietteRecipe, #Meatballs, #Kale, #PineNuts, #CookingWithRamsay, #HomemadeItalian
The Juiciest Italian Meatballs I Have Ever Made !
Ep2. I tasted, replicated and tried to improve on Italian Meatballs. Big thanks to 368 in NYC for letting me use their kitchen :) Support my work on :
This episode is part of the Perfect Meatball Series. Other episodes :
- Ep1 : Can I make the Perfect Meatball ?
- Ep2 : The juiciest Italian Meatballs I have ever made !
- Ep3 : The Secret I Did Not Expect About Swedish Meatballs...
- Ep4 : My Initiation to True Turkish Meatballs...
- Ep5 : Can I Create a Perfectly Round Meatball ?
My (updated) Italian Meatball Recipe :
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Ingredients (you still need to watch the video to understand the full process)
1 pound ground beef ( 20% fat )
1 tsp salt,
1 egg,
2 slices of white sandwich bread, soaked in whole milk,
1.5 garlic clove,
1/8 cup chopped parsley (flat leaf is possible)
1/8 cup (up to 1/4) grated pecorino cheese (Parmesan works as well, but it is less funky)
1 heaped tbsp of Ricotta cheese
1 heaped tbsp of grated zucchini flesh (white only)
Aim for 2 ounces ~55g raw meatball in weight.
Preheated oven, 425°F or 220°C, then roast them for 16 to 18min. and NO SOAKING.
NYC addresses from this episode :
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Frankies 457 Spuntino
457 Court St, Brooklyn, NY 11231, United States
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The Meatball Shop
200 9th Ave, New York, NY 10011, United States
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Director, Author, Host & Camera : Alex
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Crispy Meatballs w/ Glass Noodles and Sweet Chili Sauce
Noodles might be the last thing you think about putting into meatballs, but it is a must-try! These meatballs are fried and the noodles become crispy on the outside, and give a fun texture inside. Served with a Thai sweet chili sauce and you've got a winning appetizer for the holidays! These are super kid friendly, and are indeed a popular kids menu in Thailand, even my toddler loves them!
They are gluten free except for the soy sauce and oyster sauce, which can be easily subbed with gluten-free versions (more on that in the blog post linked below).
A special thanks to Pine Brand Glass Noodles for sponsoring the video!
00:00 Intro
00:50 How to prep glass noodles
01:08 Making the pork meatballs
05:02 How to form the meatballs
05:39 Frying the meatballs
06:59 Plating and tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at