Sentences with phrase «brown meatballs»

You are only wanting to brown the meatballs, not cook them.

Brown the meatballs on all sides, about 5 minutes.

Working in batches, brown the meatballs on all sides.

Brown the meatballs on all sides (doesn't have to be cooked all the way through).

Heat the olive oil in a large non-stick frying pan and brown the meatballs.

Heat 2 Tbsp of olive oil in a skillet and brown the meatballs, working in batches.

Perfect for the consumer that likes to take the simple and effective route to at - home light cooking, Creamy Parmesan Romano sauce can be used in variety of ways: Served over pasta and simmered with brown meatballs, utilized as a pizza sauce, pan cooked with chicken or vegetables or baked with salmon.

Working in batches, brown meatballs on all sides in olive oil.

Brown the meatballs in batches over medium heat, shaking the pan frequently so that the balls retain their round shape.

Brown the meatballs on all sides until the meatballs are cooked through.

I did take the extra step to brown the meatballs because it's just what I do — hate slow - cooker meat that doesn't get the brown.

Working in batches, brown the meatballs, shaking the skillet from time to time to make sure the meatballs get browned on all sides and are cooked through.

Depending on the size of your skillet, you may need to brown the meatballs in batches.

This stainless steel basket from Williams - Sonoma features 12 perforated wells to brown meatballs while excess fat drips away.

Heat the remaining 2 tablespoons oil in a large heavy skillet over medium - high heat, then brown the meatballs turning once, about 6 minutes total.

This Barbeque Chicken Meatball recipe is very simple: (1) make the sauce using pantry ingredients; (2) mix, form, and brown the meatballs; (3) combine the sauce and meatballs together and simmer for about minutes.

To brown the meatballs, heat 2 Tbsp.

Brown the meatballs on all sides (doesn't have to be cooked all the way through).

Brown meatballs in a large skillet over medium - high heat, turning occasionally.

What would happen if I didn't brown the meatballs first, would they taste drastically different.

I do brown the meatballs first under the grill before adding to the sauce.

I thought this would be fast, since you don't need to brown the meatballs, but there's still lots of prep work.

Working in batches as to not crowd the pan, slowly brown the meatballs on all sides.

Working in batches brown meatballs on all sides.

Heat a large skillet or Dutch oven over medium heat, melt half the butter (1 - 2 tbsp) and lightly brown the meatballs, turning until they are browned on all sides, but not cooked through.

In a cast iron skillet, brown the meatballs.

(Definitely recommend browning the meatballs first, and using the same pan / oil for the stew.

Place the browned meatballs on a baking sheet and bake in the oven until done.

Gently add the browned meatballs to the sauce.

In batches, I browned the meatballs just until all the sides were browned, then added them back to the soup at the end to finish cooking.

Add browned meatballs, cover and let simmer for about 20 - 30 minutes over medium - low heat, stirring occasionally until orzo and meatballs are cooked through.

I browned the meatballs under the broiler in hopes I could keep their round shape but next time it would be just as easy to do it in the skillet.

Not exact matches

I suddenly remembered the sight of my father years ago at a Brownie Guide jamboree he had accompanied me to, sitting red - faced in the audience whilst some beefy Brown Owl with a guitar barked: «Come on now mums and dads, join in after me: On top of spaghetti, all covered with cheese / I lost my poor meatball when somebody sneezed.»

Slow - cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides.

Next form meat - dough balls about the size of a small meatball and fry on all sides in the oil until browned.

I like the browned parts of the meatballs the best, so I usually do 3 sides per meatball.

I did this in two batches: Heat up some olive oil in a pan, and cook the meatballs on one side for about 2 - 3 minutes, until they are browned.

Use tongs to gently turn each meatball over and brown them on the other side.

Bake at 375 degrees F for 10 - 12 minutes then flip the meatballs around in the compartments and cook for additional 5 minutes so they are evenly browned.

Bake meatballs for 30 - 35 min or until browned on top and cooked through (165 degrees).

Add the meatballs, reduce heat to medium and cook, turning occasionally, until browned all over, 4 to 6 minutes.

To prepare the brown sauce, return your skilled from the meatballs, add flour, and cook, stirring, until smooth and light brown, about 4 minutes.

Serve the meatballs, with potatoes, brown sauce and with Lingonberries (lingonsylt) which you can find in many local stores and in IKEA but this is a must item.

Serve these low - carb meatballs as an appetizer at your next party or as a meal with brown jasmine rice and steamed broccoli.

For 4, I browned 16 raw meatballs in a skillet, added 1/4 of your sauce recipe, added a splash of water to loosen the sauce a bit, and simmered until cooked through.

Once all meatballs have been browned, pour off all but 2 Tbl.

Add meatballs into pan, in batches, and cook until all sides are browned.

Place the meatballs into a lightly greased 9x13 inch glass baking dish and bake for 20 - 25 minutes or until light brown.

You do not need to cook the meatballs all the way through at this point, you only need to brown them.

The meatballs were difficult to work with because of being so mushy, but I did manage to brown them without them falling apart.