Psalm 116:13
[13] I will lift up the cup of salvation
and call on the name of the LORD,
An ej original recipe!
Meatballs
1 lb ground chicken
1/2 t garlic granules
1/4 t onion powder
1/4 t rosemary
1/4 t thyme
1/2 c Panko
1 diced Shallot
1/4 c Parmesan
Pinch red pepper flakes
1/4 cup Parmesan cheese
2 t dried cilantro
3 t full fat ricotta
2 T olive oil
Mix just till combined.
Make into golf ball size meatballs.
Add 1 T olive oil to large skillet and heat, add meatballs and lightly brown on all sides.
Remove to plate.
Leek gravy
1 t Clarified butter
1/4 c chopped leeks
1 t roasted garlic
Pinch red pepper flakes
1/2 t chicken base seasoning
1 T flour
1 c water
1/2 c Sauvignon Blanc
1/4 c half and half
Using same skillet, sauté garlic, pepper flakes, leeks, seasonings and flour.
Add wine, cook 2 minutes.
Add water, cook 2 minutes.
Add half and half.
Gravy will come together quickly.
Add meatballs back in a simmer 5 minutes.
Meatballs internal temp should be 165 degrees.
I like to cut my meatballs in half.
Serve over sticky rice.
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