Meatballs, Three ways

Page 114

| Course Type: Appetizers

(1 review)

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Recipe Review

I made the Spanish-style almond meatballs. They were good, but nothing special: ground beef with onion, parsley and chopped almonds, which added texture but no flavour.

This variation was a twist on the basic recipe which omitted the parmesan cheese and replaced bread soaked in milk with dry breadcrumbs and an egg. I thought the amount of breadcrumbs was excessive and should be reduced by at least half; though my baked meatballs weren’t dry, they were a little firm. 7-8 minutes at 350F was not enough time to cook the meatballs through in my oven….they needed another 5 minutes.

I served them as a main with this homemade saffron mayonnaise.

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