Steamをインストール
ログイン
|
言語
简体中文（簡体字中国語）
繁體中文（繁体字中国語）
한국어 (韓国語)
ไทย (タイ語)
български (ブルガリア語)
Čeština（チェコ語）
Dansk (デンマーク語)
Deutsch (ドイツ語)
English (英語)
Español - España (スペイン語 - スペイン)
Español - Latinoamérica (スペイン語 - ラテンアメリカ)
Ελληνικά (ギリシャ語)
Français (フランス語)
Italiano (イタリア語)
Bahasa Indonesia（インドネシア語）
Magyar（ハンガリー語）
Nederlands (オランダ語)
Norsk (ノルウェー語)
Polski (ポーランド語)
Português（ポルトガル語－ポルトガル）
Português - Brasil (ポルトガル語 - ブラジル)
Română（ルーマニア語）
Русский (ロシア語)
Suomi (フィンランド語)
Svenska (スウェーデン語)
Türkçe (トルコ語)
Tiếng Việt (ベトナム語)
Українська (ウクライナ語)
翻訳の問題を報告
Tennessee, United States 
Using as many fresh ingredients as possible. Fresh meats (not previously frozen), fresh herbs, fresh bread crumbs, fresh aromatics. Everything is fresh here except the aged parmesan but of course that’s that’s for good reason.
Use a blend of meats for best flavor. I use beef and pork because that’s what accessible to me and at a reasonable price. But if you can get veal use 2/3 lb beef 2/3 lb pork and 2/3 lb veal.
Don’t use low fat percentages of meats. The fat makes the meatballs tender. Stick with 80 or 85% lean.
Use liquid to moisten, and I recommend milk not water. Whole milk adds more flavor and richness than water will.
Use enough eggs to bind. Without the eggs the meatballs will fall to pieces especially when tossed into the sauce. I like to use 1 egg per pound of meat so here we go with 2.
Using as many fresh ingredients as possible. Fresh meats (not previously frozen), fresh herbs, fresh bread crumbs, fresh aromatics. Everything is fresh here except the aged parmesan but of course that’s that’s for good reason.
Use a blend of meats for best flavor. I use beef and pork because that’s what accessible to me and at a reasonable price. But if you can get veal use 2/3 lb beef 2/3 lb pork and 2/3 lb veal.
Don’t use low fat percentages of meats. The fat makes the meatballs tender. Stick with 80 or 85% lean.
Use liquid to moisten, and I recommend milk not water. Whole milk adds more flavor and richness than water will.
Use enough eggs to bind. Without the eggs the meatballs will fall to pieces especially when tossed into the sauce. I like to use 1 egg per pound of meat so here we go with 2.