GATSON RESTAURANT Recipes

Step 1: Combine veal with 1 egg, 1 oz garlic powder, 1 oz onion powder, worcestershire sauce, ketchup, 1 oz smoked paprika, 1 oz oregano, minced garlic, and finely chopped onion. Form into approximate 1 inch balls and place in a 11 inch by 9 inch pan. Place the pan in the freeze for approximately an hour.

Step 2: After the meatballs has been in the freeze for an 1 hour create three dipping areas to make the breading for the meatballs.Use a container for the 3/4 cup flour and add 1 oz garlic powder, 1 oz onion powder, 1 oz smoked paprika, and 1 oz oregano. In another container add the panko with 1 oz garlic powder, 1 oz onion powder, 1 oz smoked paprika, and 1 oz oregano. In the third container add two eggs and scamble them until well conbined. Remove meatballs from freezer and dip meatballs first in the seasoned flour shaking off excess flour, then dip in the eggs and then completely coat the meatballs with the seasoned panko. Placed coated meatballs on a plate for 10 minutes before adding to oil. As you are preparing the meatballs heat your oil to medium heat and preheat your oven to 350 degrees. (MAKE SURE OIL IS NOT TOO HOT OR YOU WILL BURN THE COATED PANKO)

Step 3: After the oil is properly heated added three to four meatballs at a time so not to crowd the other meatballs and so that the coating is not burn. Cook the meatballs to get a golden brown of the coated panko, approximately four minutes.

Step 4: Place the meatballs in a 9 inch by 11 inch baking pan, for easy clean up use aluminum foil. Coat the meatballs with the marinara sauce, leaving enough to spead on pasta. Add approximately half of the grated parmesan cheese.

Step 5: Bake in the oven for approximately 15 minutes. Remove meatballs and add the remainder of the grated parmesan cheese. .

Comments

You must be logged into the site in order to post comments.

Managed By BRITJEN DESIGN
GATSON RESTAURANT Recipes V1.0 - Change Language