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Categories:
beef salt Freshly grnd black pepper red pepper onion onion garlic flour Rub vegetable oil bay leaves water parsley paprika garlic salt Freshly grnd black pepper red pepper onion pwdr oregano thyme
Viewed: 43 - Published at: 3 years agoIngredients
- 2 lb Grnd beef
- 1 1/2 tsp Plus 1 tsp salt
- 1/2 tsp Plus 1/4 tsp freshly grnd black pepper
- 1/2 tsp Grnd red pepper
- 1/2 c. Finely minced onion
- 3 c. Thinly sliced onion
- 12 sm Garlic cloves
- 1/2 c. Flour
- 2 tsp Rustic Rub, (See below)
- 3 Tbsp. Vegetable oil
- 4 sm Bay leaves
- 2 c. Water
- 3 Tbsp. Minced parsley
- 1/4 c. Paprika
- 3 Tbsp. Garlic pwdr
- 3 tsp Salt
- 2 1/2 Tbsp. Freshly grnd black pepper
- 1 1/2 Tbsp. Grnd red pepper
- 1 1/2 Tbsp. Onion pwdr
- 1 1/4 Tbsp. Dry oregano
- 1 1/4 Tbsp. Dry thyme
Method
- In a large bowl mix beef, the 1 1/2 tsp salt, 1/2 tsp black pepper, the red pepper and minced onion.
- Make 12 meatballs.
- Insert a garlic clove into the center of each; healthy pinch beef around garlic.
- Mix flour and Rustic Rub in a shallow plate.
- Add in meatballs and roll to coat.
- Reserve remaining mix.
- Heat oil in large nonstick skillet over medium-high heat.
- Add in meatballs and brown proportionately on all sides, 4-5 min.
- Remove with a slotten spoon to a plate.
- Reduce heat to medium; add in reserve flour mix and cook, stirring, 3-4 min till a dark chocolate brown.
- Add in sliced onions, remaining 1 tsp salt, 1/4 tsp black pepper and bay leaves.
- Cook, stirring occasionally, 10 min or possibly till onions are very soft.
- Stir in water, bring to a boil, add in meatballs, reduce heat and simmer, uncovered, about 1 hour.
- Skim fat off surface, remove bay leaves, add in parsley and serve immediately.
- Rustic Rub: Stir all ingredients in a bowl or possibly an airtight container till blended.
- Store in a kitchen cabinet up to 3 months.
