安裝 Steam
登入
|
語言
簡體中文
日本語（日文）
한국어（韓文）
ไทย（泰文）
Български（保加利亞文）
Čeština（捷克文）
Dansk（丹麥文）
Deutsch（德文）
English（英文）
Español - España（西班牙文 - 西班牙）
Español - Latinoamérica（西班牙文 - 拉丁美洲）
Ελληνικά（希臘文）
Français（法文）
Italiano（義大利文）
Bahasa Indonesia（印尼語）
Magyar（匈牙利文）
Nederlands（荷蘭文）
Norsk（挪威文）
Polski（波蘭文）
Português（葡萄牙文 - 葡萄牙）
Português - Brasil（葡萄牙文 - 巴西）
Română（羅馬尼亞文）
Русский（俄文）
Suomi（芬蘭文）
Svenska（瑞典文）
Türkçe（土耳其文）
tiếng Việt（越南文）
Українська（烏克蘭文）
回報翻譯問題
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.