Ingredients
1 1/2 cups breadcrumbs
1/2 cups parmigiana
1 lb veal
1 lb beef
1 lb pork
2 tablespoons oregano
2 tablespoons parsley
2 eggs
3 cloves garlic
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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
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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
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Heat oven to 350 degrees. Mix dry ingredients together. Mix meat, chopped garlic, and eggs and blend. Mix dry ingredients and meat mixture together until evenly mixed. Put tin foil on cookie sheet. With the shiny side up. Creat gold ball sized balls from the meat mixture and place on cookie sheet. Place in oven for 1 hour. You can freeze or use them. When you use them be sure to hear in a sauce pan with spaghetti sauce.
“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