Easy Meatballs Topped With Guacamole Food

EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix eggs, Italian seasoning, basil, salt, pepper, and garlic powder together in a large bowl. Add beef and panko bread crumbs and mix thoroughly.
• Shape mixture into about forty 1 1/2-inch balls, a little smaller than golf balls, using a teaspoon. Place on ungreased, rimmed baking sheets.
• Bake in the preheated oven until no longer pink in the centers, turning halfway through cooking time, 10 to 15 minutes total.

GUACAMOLE RECIPE BY TASTY

Steps:

• In a medium bowl, mash the avocados until desired consistency is reached.
• Add the onion, jalapeño, cilantro, and lime juice, and season with salt and pepper. Stir to combine.
• Enjoy!

BEST EASY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Spray foil lightly with cooking spray.
• Combine onion, bread crumbs, half-and-half, Parmesan cheese, eggs, egg yolk, garlic, basil, parsley, and oregano in a large bowl; stir until well combined. Add ground round and sausage and sprinkle evenly with salt and pepper. Mix well until just combined.
• Dampen hands with water and form mixture into 18 golf ball-sized meatballs. Arrange meatballs on the prepared baking sheet.
• Bake in the preheated oven until browned, 12 to 15 minutes.
• Transfer meatballs to a large pot and add marinara sauce. Simmer over low heat for at least 2 hours before serving.

GAMEDAY GUACAMOLE

Steps:

• Position an oven rack in the center of the oven and preheat to broil.
• Add the corn and bell and poblano peppers to a baking sheet and toss with the olive oil. Season with a pinch of salt and pepper. Broil the vegetables, turning occasionally, until charred, 5 to 7 minutes. Remove and allow to cool slightly.
• While the vegetables cool, halve the avocados and remove the pits. Remove the insides from the skin and add to a bowl. Add the tomatoes, lime juice, cilantro and adobo sauce along with a pinch of salt and pepper. Mash with a fork until you achieve your desired consistency. Taste and adjust the seasoning as needed.
• Remove the corn from the cob, then seed and dice the peppers, removing some of the loose skin if desired. Fold into the avocado mixture. Serve with tortilla chips.

EASY MEATBALLS TOPPED WITH GUACAMOLE

Steps:

• Remove the pork sausage meat from the skins, and mix with the ground beef with a fork or your hands, but do not compress too much.
• Set oven at 180 deg C or 350 deg F, while you prepare the onion, zest, etc.
• Add the finely-chopped onion, thyme, lemon zest, chopped garlic, hot sauce. Worcestershire sauce, seasoned salt and pepper. (Mix in the ingredients as you add them).
• Break in the egg. Mix in well, until ingredients are well incorporated.
• Use a utensil which can go on both your hob and also into the oven. (The new kind of non-stick black stoneware is absolutely amazing, otherwise use an oven-safe skillet).
• Heat the pan well and add the olive oil. Form 6 - 8 fat, generous meatballs, and fry on both sides until nicely browned but not done.
• Put the pan or dish with the meatballs in the pre-heated oven, and bake for about 15 to 20 minutes longer.
• Serve with large blobs of guacamole, and salad ingredients. Or use as a main meat dish with veggies and salad.

SPICED PORK MEATBALLS WITH GUACAMOLE

Steps:

• Make the meatballs: Throw everything into a large bowl and mix together well with your fingers.
• Form into small balls, the size of walnuts. At this point, you can refrigerate the meat for an hour or two until you need it. Remember, if you cover the meatballs and put them in the refrigerator, don't cook them until they come back to room temperature, I cook mine on a griddle with no fat - there is enough in the meatballs - until crusted and crisped all over and cooked through to the stage where no pink juices flow out of the meat when you test it with a skewer.
• Make the guacamole: Mash the avocados on a plate with a fork until they are smooth, but with the odd lump for texture. Stir in the lime juice, chilies, and salt. Scrape into a bowl, cover, and chill for an hour. Stir in the cilantro, taste, and adjust the seasoning and citrus to taste.
• Lob spoons of the guacamole onto the pork meatballs hot from the griddle. If you want to eat this as a main course, you can make the pork balls into large, flat burgers, broil them in the same way, top them with guacamole, and put them over and under a good floury bun or tortilla.