If you’re a guy that is avoiding Pinterest because you think it’s just for chicks, then you’re quite frankly an idiot. Right now I’m following boards related to fitness, pinstriping, airbrushing, guns, food, whiskey, and anything else that you might imagine. I’ve learned amazing tips for my garage and tools – and- on top of it I’ve made some butt kickin food!
This past weekend I landed on some amazing finds that I highly recommend! MEATBALLS AND BRUSCHETTA!!! Who doesn’t love meatballs!!! Here are some pics and the recipes for those of you who have far too much testosterone to try out Pinterest.
Meatballs (courtesy of TheCheesyKitchen.com)
What you need:
- A very large mixing bow
- 2 and 1/2 pounds of meat mix: equal parts ground beef, veal, and pork (or Italian pork sausage)
- 2 cups of Italian seasoned breadcrumbs
- 4 eggs
- 1 C milk
- 1 C fresh, chopped parsley
- 1/2 C grated Parmesan cheese
- 1 tbsp olive oil
- 1 onion, finely minced
- 2 garlic cloves, chopped
What to do:
Basically? This is all about putting a bunch of ingredients in a bowl and mixing them up! Easy!
Start by adding your ground beef, veal, and pork to the bowl, and mix the meat well, until blended. Then add the minced onions, chopped garlic, grated cheese, chopped parsley, eggs, milk, and bread crumbs!
I added the breadcrumbs last.
Once the meatball mixture is totally ready, it needs to rest for a half hour (or more) in the fridge.
After the meatball mixture has rested, it’s time to shape the meatballs.
Line 1 large or 2 small baking sheets with foil. Spray the foil with Pam or other nonstick baking spray. This really helps prevent the meatballs from sticking to the foil.
Use an ice cream scooper or your hands to roll the balls.
Bake the meatballs at 350 degrees for 30 minutes.
Bruschetta (courtesy of Shenandoah Growers)
INGREDIENTS
- 10 roma tomatoes
- 1/2 cup fresh basil, chopped
- 1/3 cup freshly grated parmesan cheese
- 2 cloves fresh garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 loaf French or Italian bread, sliced
- 3 tabelspoons butter
- 2 tablespoons fresh oregano, chopped
INSTRUCTIONS
- In a large mixing bowl, combine all ingredients. Mix well with hands until thoroughly combined. Transfer mixture to serving bowl and set aside.
- Slice bread loaf into about 1-inch thick slices. Spread butter on each slice, then place on a large cookie sheet and sprinkle with fresh oregano. Broil on low heat for about 4 or 5 minutes, or until golden brown.
- Remove toasted bread slices from oven, and serve topped with or alongside bruschetta.