DYSPHAGIA, GLUTEN, CROHN’S, COLITIS & IBD friendly…
by The Sheik
from ‘Sheik’s The Crucible: An Alloy of World Cuisines’
FACEBOOK: @sheiksthecrucible(Please LIKE & FOLLOW ME)
Everyone has their version of what they consider “The Perfect Meatball.’In the end, perfection is in the eye of the creator and whether your family, friends and guests enjoy your creation.
I started late in my cooking journeys on the path of the meatball.Partly because, through the years I was spoiled by a truly wonderful Sicilian meatball made by my lovely first wife, Lisa.
Now, on my own and taking care of my 97 year old Mom who is a stroke victim with dysphagia and has dementia, my recipes focus primarily on Mom’s enjoyment and toleration.But I do spoil myself as well, LOL!
This is you can see pretty much as almost a classic recipe for a meatball. the difference is the addition of milk to the recipe. Does milk makes the meat even softer.
This recipe is delicious and definitely melts in your mouth upon contact.
“It’s Munchie Time!”
Copyright 2019 Curtis A. David / Sheik’s The Crucible
- Meatball ingredients:
- 1 lbs. ground beef
- 1/2 cup sweet onions, chopped fine
- 1/2 cup Pastene Italian bread crumbs
- 1/4 cup milk
- 1 tsp. Worcestershire sauce
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- 1 egg
- Sautéing ingredients:
- 2 tbsp. olive oil
- 1 tbsp. Worcestershire sauce
In a large mixing bowl, combine all ingredients and mix thoroughly.
Roll out your meatballs slightly smaller in size than that of a golf ball. If you got a good eye, the recipe should yield 36 of these scrumptious babies.
Next, preheat a large fry pan to high heat with 2 tbsp. of olive oil mixed with 1 tbsp. of Worcestershire sauce. Lightly saute the meatballs on all sides to a slightly brown color. You do not want to cook the meatballs through! Just saute them.
To complete the cooking process of these delicate babies, carefully drop them into your favorite pot of simmering sauce (or try ‘Sheik’s Red Italian Gravy’) and cook for about an hour and a half. Perfection!
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