A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Meatballs With Pine Nuts
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- #36054
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/2 pound ground meat (a combination of beef, veal, and pork)
2 eggs
2 slices bread, crumbled
1/2 cup milk
2 tablespoons grated onion
1/3 cup chopped flat-leaf parsley
1/2 cup toasted pine nuts
1/2 cup dry bread crumbs
salt and fresh pepper to taste
8 tablespoons vegetable oil
3/4 cup dry vermouth
directions
Mix the combined meats with the eggs, bread that has been soaked in milk, grated onion, chopped parsley, pine nuts, dry bread crumbs, salt, and pepper.
To prepare the meatballs for frying, form into balls about 2 tablespoons each. Place in the refrigerator for 15 minutes if you have time.
Cook the meatballs in four batches, using 2 Tablespoons of oil and about 7 meatballs in each batch. Shake the pan back and forth and with a wooden spatula, turn them around so they brown on all sides.
Remove the meatballs to an ovenware dish. Keep warm in a 200 degrees F oven while continuing to cook the remaining meatballs.
Add the vermouth to the pan, scraping up the loose pine nuts and brown bits. Reduce to half. Stir quickly and pour over the cooked meatballs.
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nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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