Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, meatball spices. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Crumble beef over mixture and mix well. In a large skillet, brown meatballs in oil; cook until meat is no longer pink. Different types, similar spices… Meatballs are usually associated with Italian cooking, though there are variants in other countries.
Meatball Spices is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Meatball Spices is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have meatball spices using 7 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Meatball Spices:
- Make ready 1 teaspoon ground paprika
- Take 1 teaspoon ground mustard powder
- Make ready 1 teaspoon granulated garlic powder
- Take 1 teaspoon granulated onion powder
- Get 1/2 teaspoon dried thyme
- Get 1/2 teaspoon ground black pepper
- Prepare 1 teaspoon pink Himalayan salt
From sweet and herby to spicy, meatballs show up in several types of international cuisine, leaving cooks ample scope for experimentation. To keep the mess to a minimum, put the ingredients in a large food-storage bag, close it, and squeeze the bag to blend ingredients. Alternatively, use disposable gloves to mix ingredients. Add the meatballs to the sauce.
Instructions to make Meatball Spices:
- Gather the spices
- Mix the spices well beat way is with a mortar and pestle. If not a fork will do.
Lean ground beef is best Brown the meatballs in batches until nice and deep golden, then move them to a plate. The spices used for my swedish meatballs are just a hint of nutmeg, allspice, salt and pepper. Nutmeg and all spice are the heart and soul of a good swedish meatball recipe. Now for that texture and moisture. I'm using an age-old trick to keep these meatballs nice and tender.
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