Mix your ground beef and and one egg by hand, add the finely-finely-finely minced onion and sprinkle on the cheese until you have a good conglomeration.
Next add in your herbs and spices, a little at a time.
Finally, slowly add in your breadcrumbs just a bit at a time. Remember you can always add, you can never subtract.
The mixture should be able to hold it's shape, but not be dry, it should be more moist than you would think, keep in mind, both grease and water will leave this during cooking.
Roll up and let air dry for 35 mins. Either pan-fry, or place in a muffin dish and bake at 375 for another 35 mins. Drain and take it's temp. You're looking for 140 in the center.
Mix your ground beef and and one egg by hand, add the finely-finely-finely minced onion and sprinkle on the cheese until you have a good conglomeration.
Next add in your herbs and spices, a little at a time.
Finally, slowly add in your breadcrumbs just a bit at a time. Remember you can always add, you can never subtract.
The mixture should be able to hold it's shape, but not be dry, it should be more moist than you would think, keep in mind, both grease and water will leave this during cooking.
Roll up and let air dry for 35 mins. Either pan-fry, or place in a muffin dish and bake at 375 for another 35 mins. Drain and take it's temp. You're looking for 140 in the center.
You're a boss.
So is pip
and Usagi
and the other people who gave advice.
Stale in a couple weeks I'm gonna ask you for some advice on cutting up a beef tenderloin for steaks.
Posts
I have recently discovered wasabi potato crisps, and will soon become a bloated, immobile mass covered in spicy green flavouring. They are so good.
patchouli and vanilla
I have beef, eggs, breadcrumbs. What else do I need.... oh and what do I have to do to make the stuff into meatballs
please do not say I should buy different kinds of meat
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
Yes this, and red pepper
Basically you mash all of the proper ingredients up and then you roll them into balls by hand
Wash them first
Your hands, not your balls
What are you using the meatballs in? Just meatballs? Spaghetti? Soup?
I'm shocked.
Next add in your herbs and spices, a little at a time.
Finally, slowly add in your breadcrumbs just a bit at a time. Remember you can always add, you can never subtract.
The mixture should be able to hold it's shape, but not be dry, it should be more moist than you would think, keep in mind, both grease and water will leave this during cooking.
Roll up and let air dry for 35 mins. Either pan-fry, or place in a muffin dish and bake at 375 for another 35 mins. Drain and take it's temp. You're looking for 140 in the center.
Helluva lot easier than chopping things tiny tiny if you get yourself a microplane
gon freeze em
oh shit if I'm gonna freeze em, do I cook em first?
probably not eh?
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
definitely cook them first
i'ma cook half of em first
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
cook them first
what's the best way to re-heat?
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
You're a boss.
So is pip
and Usagi
and the other people who gave advice.
Stale in a couple weeks I'm gonna ask you for some advice on cutting up a beef tenderloin for steaks.
I've done it before but I would love some tips.
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
The things I would grate
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
would you be
grateful?
Steam: Chagrin LoL: Bonhomie
For a true tenderloin, 1" - 1.5" no bigger or you'll just be making tiny roasts
You'll need a long thin blade, use as few strokes as is possible. Good cutlery should be able to slide through in one continuous stroke.
:whistle:
BILLY MAYS HERE WITH KEITH'S NEXT WET DREAM
yeah my knives are definitely garbage.
Last one I got I went around that thickness, probably more like 2"
Do you marinate them in anything or use a sauce?
Or is it better to just cook it properly and leave it cause filet
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
this man's smart
cause a problem and then sell me oxiclean to clean it up
XBox LIVE: Bogestrom | Destiny
PSN: Bogestrom
I would grate whatever you wanted onto myself.
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.
Steam: Chagrin LoL: Bonhomie
a slaw
Dear satan I wish for this or maybe some of this....oh and I'm a medium or a large.