Ingredients
1 large egg
1/2 lb ground beef
2 tbs bread crumbs
2 tbs grated pecorino Romano cheese
2 sprigs of chopped parsley
1 tbs + 1 tsp olive oil (divided)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stiff boning blade for precise butchery work
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine the egg, ground beef, bread crumbs, cheese and parsley in large bowl; form into a large ball. Lightly coat the meatball with 2 tsp of the oil. Heat remaining 2 tsp of oil in a small skillet over medium-high heat; cook the meatball, turning to evenly brown all sides until cooked through, about 10 minutes. Cut into quarters; serve.
“Notably, encapsulated SPI-catechin or SPI-curcumin (CSCA, CSCU) significantly improved the emulsification effect of beef meatballs by maintaining the lower cooking loss, higher water-holding capacity, and better texture properties, as evident from LF-NMR, light microscopy images and protein solubility.”
catechin and curcumin → improve → emulsification effect of beef meatballs