Today we are having our Fall Class at 9.30 AM Kitchen Kneads in Ogden, UT.
We will be covering two recipes:
Meat Balls of Perfection & Dry Rub’d Chicken Wings.
We will back fill this post with pictures from the class. Until then – here is the recipe for the Meat Balls!
Meatballs of Perfection
- Extra-Virgin Olive Oil
- Large Onion
- Kosher Salt
- Cloves Garlic
- Pinch Red Pepper
- 1/2 LB Ground Beef
- 1/2 LB Ground Veal
- 1/2 LB Ground Pork
- 2 Large Eggs
- 1 Cup Parmigiano (Grated)
- 1/4 Cup Italian Parsley Leaves (Fresh, finely chopped)
- 1 Cup Breadcrumbs
- 1/2 Cup Milk
Pre-Heat your Oven to 350 degrees F.
|In a large saute pan, coat with olive oil and add the onions and bring to medium-high. |
|Season the onions with salt and cook for about 5-7 minutes. The onions should become very soft and aromatic, however do not let color form. |
|Add your garlic and the crushed red pepper and saute for another 1- 2 minutes. Turn off the heat and allow to cool. |
|In a large bowl combine the meats, eggs, Parmigiano, parsley, milk and the bread crumbs. It works best if you use your hands. |
|Add the onion mixture and season again with more salt and squish the mixture. This mixture should be quite wet. |
|Shape your meat into the desired meat ball shape. The target size is about the size of a golf ball. |
|Coat a large saute pan with the olive oil and bring to medium-high heat. Brown the meatballs on all sides. |
|Place the browned meatballs on a cookie sheet and bake them for about 15 minutes or until they meatballs are cooked all the way through. |
You can find Kitchen Kneads here:
3030 Grant Avenue
Ogden, UT 84401