Sentences with phrase «into meat balls»

Add any extra almond flour if needed to make thick enough to form into meat balls.

While the sauce is cooking, combine the remaining ingredients in a bowl, mix well, and fashion into meat balls.

I hope it doent go into the meat balls as mine are already in the oven

I hope it does nt go into the meat balls as mine are already in the oven

Not exact matches

Shape meat mixture into tablespoon - size balls and place in a large skillet with 1/2 cup water.

Take a slightly rounded Tablespoon of meat mixture and roll it into a ball, using your hands.

Form the meat into 2 - oz (60 g) balls (about the size of golf balls).

Break off about 1 tablespoon of the meat mixture and roll into a ball between your palms.

Use a small cookie scoop or spoon to scoop meat mixture and then roll into balls.

With a tablespoon, scoop «meat» balls and roll into balls.

Season the meat with salt and pepper and roll each patty into a ball a little large than a golf ball.

Using a large scoop, scoop meat and form into balls.

Using a 1 - ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2 - inch balls (22 to 24 meatballs).

Form meat mixture into small balls (approx. 1 inch diameter) and place on the baking tray.

Shape meat mixture into 12 balls and flatten into thick miniburgers.

Use a tablespoon to scoop out enough meat for one ball, form the meat into the shape of a ball with your hands.

Form the meat mixture into 1 1/2 - inch balls (about 20 total) and place on the prepared baking sheet.

- Gently form meat into 1 inch balls (taking care not to overwork the meat) and place on foil lined tray

Separate the meat mixture into 16 even pieces and roll each into a ball.

Another popular mezze dish that is made from bulgar, minced onions and veggies or meat, kibbeh can be fried, or rolled into balls or patties and are either baked or cooked in a broth.

Tear off a small ball of meat and shape into a fat cylinder.

Form meat mixture into small balls (no more than 1 inch diameter).

Remove meat from refrigerator and form the mixture into balls the size of golf balls (makes about 10).

Now I'm wondering if one of my favorite vegetarian recipes here on gfe could be turned into «meat» balls.

Working one at a time, scoop out portions of meat mixture with a 1 / 4 - cup measuring cup; roll gently between your hands into balls.

Divide the meat into 6 equal portions and form each into a ball.

Mix and form into 1 - 2 ″ meat balls.

I served the lentil quinoa meatballs with linguine and tomato basil sauce, but you could use them for «meat» ball subs, or shape them into bigger patties for lentil burgers.

Using your palms, roll each portion of the meat into a ball, then pat the ball flat, shifting it from hand to hand, to form a 1/2 - inch - thick patty.

Form the meat mixture into six equal - sized balls, then use your palms to flatten each ball into a round patty about 1/2 inch thick.

Using wetted hands, form the meat mixture into walnut - sized balls and place on a baking sheet or cutting board.

Pour the tomato sauce in to the slow cooker, around the spaghetti squash, and roll the ground meat mixture into balls and place them on the sauce.

I poured the tomato sauce in to the slow cooker, around the spaghetti squash, and rolled the ground meat mixture into balls and placed them on the sauce.

Using a 2 - ounce ice cream scoop, form the meat into 1 1/2 - inch balls.

Form the meat mixture into 12 to 15 balls with your hands and add to skillet.

Form the meat mixture into 1 - inch balls, placing a piece of mozzarella inside each meatball.

ice cream scoop or wet hands, form meat mixture into 1 1/2» balls (you should have 16).

Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf - ball - size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot.

1/2 to 2/4 pound pork shoulder 1/2 to 3/4 pound boneless, skinless chicken breasts [OR any combination of 2 to 3 pounds of meat] 8 Asian frozen fish balls, thawed 8 sticks surimi 4 to 8 fried tofu cakes (2 - inches square) 2 ears pre-cooked corn on the cob, cut crosswise into quarters (or 8 ears of canned baby corn, rinsed) 1 pound baby bok choy, washed and separated into leaves 1/2 pound enoki mushrooms 4 ounces uncooked mung bean thread noodles (vermicelli)

Roll about 2 tablespoons of the meat mixture into balls.

Use your fingers to scoop out the meat from one wedge at a time and roll it into a ball.

Using the greased or wet palm of your hand and a tablespoon, form approximately 50 g of the meat mixture into a ball and drop carefully into the water.

Shape the meat into 1 1/2 - inch balls, without over working the meat.

Some will appear on labels such as «extenders» added to ground meat, «plasticizers» used to hold patties, meat balls and hot dogs together or soy oil pumped into pre-basted turkeys.

Roll the meat mixture into very small balls.

Scoop out 1/3 cup of the meat mixture and roll it into a ball, then place it in a cup of a regular muffin pan.

Form into approximately 80 meat balls, roughly the size of a ping pong ball (a small ice cream scoop really helps in getting this done quickly)

Loosely form the meat into 48 small meatballs, roughly the size of a ping - pong ball and place them on the prepared pan.

Loosely form the meat mixture into 48 smallish meatballs, roughly the size of a ping - pong ball and place them on the prepared pan.

Form the meat mixture into approximately 48 small meatballs, roughly the size of a ping - pong ball and place them on the prepared pan.