Re: Three Meals and egg on our face
Last week, we praised the sandwiches at the nine75 restaurants, citing Troy Guard as the chef. Troy Guard is no longer cooking at nine75, but the sandwiches are still great. We sincerely regret the error. Hit for more info. — Tucker Shaw
Re: Meatballs
I am looking for a meatball recipe you published about a year ago. It was the best and I want to make it for my grandson, who will be visiting from the East Coast. Thank you so much. — Candy Hastedt
Happy to help!
Meatballs
From “The America’s Test Kitchen Family Cookbook” and , serves 8.
Ingredients
1 pound ground beef
2 large eggs, lightly beaten
1/3 cup minced fresh basil leaves, or minced parsley leaves
1/2 cup grated parmesan cheese or Pecorino Romano (2 ounces)
1/2 cup plain dried bread crumbs
1 teaspoon table salt
1/2 teaspoon ground black pepper
Olive oil
Directions
Mix beef, eggs, basil, cheese, bread crumbs, salt and pepper in medium bowl until well-blended. Heat about 1/4-inch of olive oil in large skillet. Take a small handful of meat the size of a ping pong ball, and working directly over skillet, gently form each meatball. Cooking in batches to avoid overcrowding, carefully drop them into hot oil. Fry until evenly browned, 5-7 minutes. Use a slotted spoon to transfer meatballs to a paper towel on a platter.
