Monday, July 11, 2011

Salted Eye

These are delicious. They are larger then your normal meatball. I served mine with a fresh salad. 

I've been trying to come up with a blurb for the post all day. 
I got nothin'.

Here's looking at you, kid.







You will need:


Oven temp 350 degrees F (176 degrees C)


1 pound (450 g) ground beef
1 egg
1/4 cup (40 g) bread crumbs
1 tbs (30 ml) olive oil
1/4 cup (113 g) shredded cheese
Ricotta Cheese
Cooked Spinach







I used fresh spinach and saute it. Just follow the direction on the back of the bag or buy canned or frozen.








I added the egg, breadcrumbs, cheese, salt and pepper.
I also added onion powder, garlic powder, basil and cumin about 1/8 teaspoon each.








Flatten the ground meat, add a little ricotta cheese and spinach.
You want some of the cheese and spinach to show out the top.






 Don't roll the meatball closed you want to bring it together at the top like you would wrap a  bottle.
If you pinch it closed the sides will pop open.
Put a few tablespoons of olive oil in the baking dish and spread around so the meatballs don't stick.








Place in preheated oven at 350 degrees F (176 degrees C) for 30 minutes.








If you do have a few split open, push them closed with the bottom of a spoon. Be careful, they will be hot!

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