We were to either choose a 'wet-prep' method (where the bread is soaked in milk) or the 'dry-prep' method (where you use dry bread crumbs) to make the meatballs.
Thank you so much to Shelley from C Mom Cook and her twin sister Ruth from Mommy-Crafts for giving us such a wonderful challenge this month!
I decided that I would go with the 'wet-prep' method since I have never done it before when making meatballs. Usually Im a 'dry-prep' method kind of girl, but there is ALWAYS room for trying something new.
I chose my recipe for the 'wet-prep' method, based on Mark Bittman’s recipe, as seen from: Seasonally Effective and then added my own twist to finish it off.
Salisbury Steak Meatballs
Ingredients:
2 slices of wheat bread (crusts removed), cut into small pieces
¼ cup milk
2 pounds ground beef (or other meat, or meat combination of your choice)
Salt
Pepper
1 egg
1 large Onion (chopped finely
Handful of Mushrooms (chopped finely)
Strips of bacon (Cut into small pieces)
Garlic EVOO
Steak Seasoning
Directions:
1. Fry up the bacon until crisp., set to the side.
2. Saute the onion and mushroom in the leftover bacon grease until near carmelized, set to the side.
3. Soak the bread in the milk (using only enough milk to soak up the bread), until the milk has been soaked through, draining any excess milk
4. Once the bread has soaked up the milk, add the meat, egg, salt, pepper, bacon, onion and mushroom mix, and steak seasoning and mix it thoroughly with a spoon or your hands (The hands work the best at getting the mixture really worked in).
5. Roll the mixture into uniform sized balls.
6.Fry in a pan with a small amount of EVOO until outside is nice and crisp and inside are cooked through, making sure not to crown the pan.
I served mine with mashed potatoes and a mushroom gravy.
The family absoultely loved it, and that says a lot since my boyfriend is not usually big fans of meatballs.
No comments:
Post a Comment