Jackie's Hollywood kitchen: Lucky's luscious meatballs
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Jackie's Hollywood kitchen: Lucky's luscious meatballs
By JACKIE COLLINS
Published: 22:30 GMT, 18 April 2014 | Updated: 22:30 GMT, 18 April 2014
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She's sold 500 million novels, now Jackie Collins has written a cookbook inspired by her favourite fictional character.
Jackie enjoys eating the leftover meatballs cold for breakfast
Meatballs are perfect with pasta, good on their own and delicious cold for breakfast.
Makes about 20 meatballs
For the seasoned stock
125ml (4fl oz) chicken stock
½ a large sweet onion, finely chopped
3-4 garlic cloves, minced
A large handful of flat-leaf parsley leaves, finely chopped
For the meatballs
350g (12oz) lean beef mince
350g (12oz) pork mince
60g (2¼oz) dry breadcrumbs
4 large eggs, plus 2 egg yolks
2 large onions, chopped
55g (2oz) Parmesan cheese, grated
2-3 pinches chilli flakes
2-3 pinches sea salt
Extra-virgin olive oil, for frying
500-750ml (18-26fl oz) tomato pasta sauce from a jar
For the seasoned stock, https://luckky88.hair/ place all the ingredients in a food processor and purée. Set aside.
For the meatballs, combine the beef and pork mince, breadcrumbs, eggs, yolks, onions, Parmesan, chilli flakes, salt and the puréed stock mixture in a large bowl and mix lightly with your hands; try not to overmix. Form the mixture into 20 balls about the size of golf balls.
Line them up on a sheet of baking paper. Heat the tomato sauce in a large saucepan. Keep at a simmer.
Heat a good lug of olive oil in a large frying pan over medium-high heat. Without crowding the pan, brown the meatballs for 10 minutes, turning them once.
When they are browned to your liking, remove them from the oil using a slotted spoon and submerge them in the lightly bubbling tomato sauce. Simmer for 30 minutes, or just until the meatballs are cooked through and tender.
Serve with crusty garlic bread slices, or over spaghetti, garnished with Parmesan cheese if you like.
The Lucky Santangelo Cookbook by Jackie Collins is published by Simon & Schuster, £16.99. To order a copy for just £14.99 (including p&p), telephone 0844 472 4157
By JACKIE COLLINS
Published: 22:30 GMT, 18 April 2014 | Updated: 22:30 GMT, 18 April 2014
View
comments
She's sold 500 million novels, now Jackie Collins has written a cookbook inspired by her favourite fictional character.
Jackie enjoys eating the leftover meatballs cold for breakfast
Meatballs are perfect with pasta, good on their own and delicious cold for breakfast.
Makes about 20 meatballs
For the seasoned stock
125ml (4fl oz) chicken stock
½ a large sweet onion, finely chopped
3-4 garlic cloves, minced
A large handful of flat-leaf parsley leaves, finely chopped
For the meatballs
350g (12oz) lean beef mince
350g (12oz) pork mince
60g (2¼oz) dry breadcrumbs
4 large eggs, plus 2 egg yolks
2 large onions, chopped
55g (2oz) Parmesan cheese, grated
2-3 pinches chilli flakes
2-3 pinches sea salt
Extra-virgin olive oil, for frying
500-750ml (18-26fl oz) tomato pasta sauce from a jar
For the seasoned stock, https://luckky88.hair/ place all the ingredients in a food processor and purée. Set aside.
For the meatballs, combine the beef and pork mince, breadcrumbs, eggs, yolks, onions, Parmesan, chilli flakes, salt and the puréed stock mixture in a large bowl and mix lightly with your hands; try not to overmix. Form the mixture into 20 balls about the size of golf balls.
Line them up on a sheet of baking paper. Heat the tomato sauce in a large saucepan. Keep at a simmer.
Heat a good lug of olive oil in a large frying pan over medium-high heat. Without crowding the pan, brown the meatballs for 10 minutes, turning them once.
When they are browned to your liking, remove them from the oil using a slotted spoon and submerge them in the lightly bubbling tomato sauce. Simmer for 30 minutes, or just until the meatballs are cooked through and tender.
Serve with crusty garlic bread slices, or over spaghetti, garnished with Parmesan cheese if you like.
The Lucky Santangelo Cookbook by Jackie Collins is published by Simon & Schuster, £16.99. To order a copy for just £14.99 (including p&p), telephone 0844 472 4157
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