Скачать с ютуб This Meatballs & Grits Recipe Will Change Your Dinner Game в хорошем качестве

This Meatballs & Grits Recipe Will Change Your Dinner Game

Welcome back to the kitchen! In today’s episode, we’re whipping up a creative twist on classic comfort food: meatballs and cheesy grits. No strict recipe rules here—just a fun, flavourful adventure inspired by pure culinary intuition. Watch as we blend fresh ingredients like onion, garlic, and mushrooms with a custom spice mix, ground meat, and a sharp Spanish hard cheese to create meatballs that are moist, savoury, and oh-so-tasty. Then, we switch gears to make creamy, cheesy grits that perfectly complement the meatballs. Whether you prefer your meatballs oven-baked, pan-fried, or even air-fried, this recipe is versatile and perfect for a busy weekday dinner or meal prep magic for tomorrow’s dinner. We even share a pro tip on how to prepare the meatball mix ahead of time for extra convenience! Ingredients & Tips: • Homemade spice mix (details in the description below) • Choice of ground meat – pork, beef, chicken, or turkey • A hearty blend of onion, garlic, mushrooms, and panko • Cheesy, creamy grits with just the right balance of milk, water, and salt Dive in, experiment with your favourite variations, and let us know in the comments: how do you like your meatballs—perfectly round or naturally free form? Don’t forget to like, subscribe, and hit that bell for more creative recipes every week! Pork and mushrooms Meatballs Recipe Meatballs: 1 small onion 250g mushrooms 1 - 2 garlic cloves 500g (1 pound) ground meat 175 mL (¾ cup) panko 1 large egg 10 mL (2 tsp) spice mix (your favourite) 60g (2 ounces) finely grated aged hard cheese For Serving: Cooked cheesey grits for serving Method: In a food processor; grind together onion, garlic and mushrooms until fine. Place this mixture in a bowl with the remaining ingredients and mix until fully incorporated. Cover mixture, and refrigerate at least 1 hour or up to 24 hours. Preheat oven to 200ºC (400°F). Shape mixture into 14 meatballs; transfer to a lined baking sheet, or an ovenproof pan. Bake until an instant-read thermometer inserted in centre of meatball registers 160°F, 15 to 17 minutes. If you baked these in a pan; remove meatballs from pan and place pan over medium high heat. Deglaze the pan with 250 mL water (or stock), and then whisk in Beure Manié to make a pan sauce. Serve over cheese grits. Spice mix I used: 2 teaspoons salt 2 teaspoons garlic powder 2 teaspoons dried basil 2 teaspoons dried Greek oregano 1 teaspoon ground cinnamon 1 teaspoon ground black pepper 1 teaspoon dried parsley 1 teaspoon dried rosemary, minced 1 teaspoon dried dill weed 1 teaspoon dried marjoram ½ teaspoon ground thyme Here is the link to our Apron: https://searchandrescuedenim.com/prod... https://searchandrescuedenim.com/GLEN... Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr... Join this channel to get access to perks:    / @glenandfriendscooking   This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel:    / glenshangar