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What spices to use in meatballs?

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Seasonings: Salt, ground black pepper, minced garlic, and dried or fresh herbs are traditional seasonings for meatballs. For herbs, consider 2 tablespoons to 1/4 cup snipped fresh basil or Italian parsley or 2 teaspoons snipped fresh thyme, rosemary, or oregano per pound of ground meat.Aug 6, 2012 read more

In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs. Heat the olive oil and melt the butter in a skillet over medium heat. read more

Whatever spice and herb combination you choose, do not overlook the salt. As Bon Appetit emphasizes, good meatballs should be salty, with at least a teaspoon of salt per pound of meat, or a bit less with salty cheeses such as Parmesan or pecorino in the mix. read more

3. Shape into 1-inch meatballs using hands or a cookie scoop. Place on the rack. 4. Bake for 35 to 40 minutes, until cooked through and nicely browned. Tip: To keep mess to a minimum, put the ingredients in a large food-storage bag, close it, and squeeze the bag to blend ingredients. Or, use disposable gloves to mix ingredients. read more

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