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    <title>The 20 best Italian recipes: part 4 | Life and style | The Guardian</title>
    <dc:date>2015-07-09T12:04:13+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jul/09/20-best-italian-recipes-part-4-ofm-panna-cotta-chocolate-cake-river-cafe-nigella-lawson</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I use a light touch to make these small Italian meatballs as otherwise they become too dense. I don’t use eggs and instead soak the bread in milk and add mustard, using this to combine the mixture. The sauce is slow cooked and improves with time. It is worth making a big batch of these, since polpettine go really well through pasta and in sandwiches, and you can store any extras in the freezer for a month or so.]]></description>
<dc:subject>recipes pasta beef pork meatballs</dc:subject>
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<item rdf:about="http://www.fromthekitchen.co.nz/2015/04/meatballs-on-brown-rice-with-peanut.html#.VSVAJxDF_31">
    <title>From The Kitchen: Meatballs on Brown Rice with Peanut Sauce and Asian Slaw</title>
    <dc:date>2015-04-14T06:52:10+00:00</dc:date>
    <link>http://www.fromthekitchen.co.nz/2015/04/meatballs-on-brown-rice-with-peanut.html#.VSVAJxDF_31</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Just when you thought there was no other way to serve meatballs, here is my final recipe! (Actually, I could probably think of quite a few more ways, but I'm thinking we should probably leave it here...) This recipe combines the earthy meatballs with a zingy Asian slaw, spicy peanut sauce and some lovely nubbly brown rice. This is the kind of thing that Nick and I love to eat - sometimes I think perhaps I am a frustrated hippy at heart... and on that note I am very excited to see that Om yoga studio is going to be opening just near where we live, so instead of having to schlep my way down to Newmarket for a session, I'll just be able to toddle 500 metres or so down the road - now there is no excuse I am preparing to transform myself into a zen-like state of bliss with a lean sculpted body and beatific smile.]]></description>
<dc:subject>recipes meatballs</dc:subject>
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<item rdf:about="http://www.fromthekitchen.co.nz/2015/02/meatball-subs-with-smokey-barbecue-sauce.html#.VSVAIhDF_31">
    <title>From The Kitchen: Meatball Subs with Smokey Barbecue Sauce</title>
    <dc:date>2015-04-14T06:50:32+00:00</dc:date>
    <link>http://www.fromthekitchen.co.nz/2015/02/meatball-subs-with-smokey-barbecue-sauce.html#.VSVAIhDF_31</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Helloooo - number 2 in my meatball surprise recipe line-up are these meatballs with home-made smokey barbecue sauce, coleslaw and melty cheese in soft rolls. I have often been asked if I eat the stuff I make and photograph (!??!) well yes indeed, but on occasion I am actually eating when there may be a good shot left to take because I can't restrain myself any longer - these humble meatball subs for example! I know I shouldn't blather on but they are so good, the perfect comfort food for a lazy weekend afternoon. ]]></description>
<dc:subject>recipes meatballs</dc:subject>
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<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/t/turkey-meatballswithgreencouscous.html?stop_mobi=yes">
    <title>Turkey meatballs with green couscous</title>
    <dc:date>2015-02-12T13:19:59+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/t/turkey-meatballswithgreencouscous.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These are made with low-fat turkey mince and courgette, plus feta for a boost of flavour. ]]></description>
<dc:subject>recipes turkey meatballs</dc:subject>
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<item rdf:about="http://food52.com/recipes/25504-shanghainese-lion-s-head-meatballs">
    <title>Shanghainese Lion's Head Meatballs recipe on Food52.com</title>
    <dc:date>2014-02-22T18:57:35+00:00</dc:date>
    <link>http://food52.com/recipes/25504-shanghainese-lion-s-head-meatballs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a recipe passed down from my great-grandmother on my father's side -- he missed these so much when my family came to the United States that he taught himself to cook just to make them again. They are, in many ways, the epitome of Shanghainese cooking: flavorful but not overwhelming, savory-sweet, with a bit of shaoxing wine for extra depth. Perfect warming comfort food. If you want a saltier or more intense flavor, increase the amount of soy sauce and sesame oil.]]></description>
<dc:subject>recipes meatballs</dc:subject>
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<item rdf:about="http://food52.com/recipes/22467-rao-s-meatballs">
    <title>Rao's Meatballs recipe on Food52.com</title>
    <dc:date>2013-12-08T17:47:43+00:00</dc:date>
    <link>http://food52.com/recipes/22467-rao-s-meatballs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Spaghetti and meatballs doesn't have to be a meal that you slave over and simmer all day, nor does it need to put you into hibernation once you've eaten it. You can mix, shape, and fry these meatballs in exactly the time it takes for Marcella Hazan's tomato, butter, and onion sauce to cook (or even this 20-minute marinara, if you're really fast). The caveats: 1. Make your own fresh breadcrumbs (i.e. grind up some stale bread) or, if your crumbs are purchased and quite fine, cut back by half, and don't use quite as much water. I can't be responsible for your stiff, mealy dumpling-balls if you don't heed this. 2. Use local, pastured, not very lean meats if at all possible. Good flavor and fat go a long way here.]]></description>
<dc:subject>recipes meatballs beef</dc:subject>
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<item rdf:about="http://food52.com/recipes/21289-extra-tender-meatballs">
    <title>Extra Tender Meatballs recipe on Food52.com</title>
    <dc:date>2013-12-08T17:47:14+00:00</dc:date>
    <link>http://food52.com/recipes/21289-extra-tender-meatballs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[These fork-tender meatballs are great for kids, or atop pappardelle or wide egg noodles.]]></description>
<dc:subject>recipes meatballs beef</dc:subject>
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<item rdf:about="http://food52.com/recipes/6211-lamb-meatballs-with-yogurt-sauce">
    <title>Lamb Meatballs with Yogurt Sauce recipe on Food52.com</title>
    <dc:date>2013-12-08T17:46:38+00:00</dc:date>
    <link>http://food52.com/recipes/6211-lamb-meatballs-with-yogurt-sauce</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Growing up my mother would buy any meat that was on sale and call it beef. Venison, lamb, buffalo were all turned into roast beef, meatballs and hamburgers. She had quite an imagination for such a frugal lady. It all came to an end one night when my dad wanted steak for dinner. She swore on all her daughters (not me) that it was beef, but my dad knew better. He packed her bags and threw her ass out of the house. 

Lamb is something that you like more the older you get. The fresher it is the less it has that “lamby” taste. I know “lamby” isn’t a word, but you know what I mean if you’ve had a piece of lamb that wasn’t fresh. 

I love making these meatballs for parties or picnics. They’re small, sweet and crunchy and when you serve it with the yogurt sauce, they’re refreshing. P.S. My dad never threw my mother out, but I could tell by the look on his face that he so wanted to!]]></description>
<dc:subject>recipes meatballs lamb</dc:subject>
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<item rdf:about="http://food52.com/recipes/21537-spicy-korean-style-gochujang-meatballs">
    <title>Spicy Korean-Style Gochujang Meatballs recipe on Food52.com</title>
    <dc:date>2013-12-08T17:45:45+00:00</dc:date>
    <link>http://food52.com/recipes/21537-spicy-korean-style-gochujang-meatballs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For the Super Bowl this year, my husband wanted to make some Korean chicken wings he had seen in a magazine. When I saw the recipe, I wasn't expecting gochujang (Korean chili paste) to be an easy ingredient to find (or pronounce), but it turned out it was incredibly painless to locate at my local big-box store. The wings turned out great, but I now have a pretty sizable tub of gochujang sitting in my fridge. 

Not one to let food go to waste, I've made it my mission to use that stuff up. It's actually pretty versatile, and has a nice spicy and smoky flavor. A little bit goes a long way toward giving an otherwise boring dish a little Korean flair. Along the lines of "party food" like chicken wings, I thought this stuff would work in meatballs, too (my recipe is adapted from a recipe from Spoon Fork Bacon). These meatballs are spicy and smoky and delicious.]]></description>
<dc:subject>recipes meatballs</dc:subject>
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<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2013/jun/28/ricotta-recipes-yotam-ottolenghi">
    <title>Where there's a will, there's a whey: Yotam Ottolenghi's ricotta recipes | Life and style | The Guardian</title>
    <dc:date>2013-06-29T10:38:02+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2013/jun/28/ricotta-recipes-yotam-ottolenghi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[One man's trash is another man's treasure; and the by-product from one food can be perfect for making another. Ricotta is not so much a cheese as the leftovers after the curds have been strained to make other cheeses. The whey is cooked again – ricotta means, literally, "recooked" – with sour whey or another coagulant. Not only is this an ingenious way of using up something that would otherwise go to waste, it is also incredibly delicate and delicious. Ricotta is light and low in fat – a bit like cottage cheese, but far sexier.

Ricotta is curdled primarily by means of acid, rather than rennet – much as paneer, queso blanco and most fresh goat's cheeses are. While rennet creates a protein structure that is dissolved by heat, acid causes the proteins to stick together. This means ricotta doesn't melt, making it perfect for cooking and baking. I've enjoyed many happy cheesecake moments when uniting ricotta, mascarpone and cream cheese with caster sugar and grated lemon zest. In a savoury context, ricotta is at its best in gnudi – soft, delicate dumplings made only with ricotta, parmesan and nutmeg, and traditionally served in a sage butter.

My love for ricotta was recently rekindled in America, of all places, when I came across Maplebrook Farm's hand-dipped ricotta. I'm not sure what they do right in Vermont – I don't know what hand-dipped even means – but Maplebrook's cheese was really something else. It had a tremendous flavour, mild yet pronounced, and that familiar light, slightly rough, creamy texture. I couldn't put it down. I had it on toast and in omelettes; on pasta and spooned over fruit salad.

I have a suspicion that this was no ordinary ricotta, but rather a made-to-measure princess of a cheese with a fat content closer to mascarpone than to cottage cheese (ie very high) and a flavour to match. Still, even among the ricottas available in the UK, the quality varies wildly: what you get from an Italian deli or cheese shop will be very different from what you can find at a supermarket. The latter is fine for cooking, as in today's recipes, but generally, the younger and fresher your ricotta, the better.]]></description>
<dc:subject>recipes meatballs beef cheese</dc:subject>
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<item rdf:about="http://food52.com/recipes/2072-polenta-with-spicy-meatballs-and-sauteed-mushrooms">
    <title>Polenta with spicy meatballs and sautéed mushrooms recipe from Food52</title>
    <dc:date>2013-02-10T11:56:52+00:00</dc:date>
    <link>http://food52.com/recipes/2072-polenta-with-spicy-meatballs-and-sauteed-mushrooms</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Polenta and meatballs with tomato sauce are a favourite food for my grandchildren. When I cook this recipe I try to make a version for the adults and normally I add mushrooms, preferably a mixture of wild ones. When making meatballs I alwaysy make a big batch so I can freeze part of them. As I can make everything in advance, all I have to make is the polenta before the meal, so it's quick and easy. The meatballs can also be replaced by a Bolognese sauce.]]></description>
<dc:subject>recipes meatballs pasta mushrooms</dc:subject>
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<item rdf:about="http://www.seriouseats.com/recipes/2012/07/turkey-and-porcini-meatballs-with-rosemary-and-polenta-recipe.html">
    <title>Turkey and Porcini Meatballs with Rosemary and Polenta | Serious Eats : Recipes</title>
    <dc:date>2012-07-28T06:42:35+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/07/turkey-and-porcini-meatballs-with-rosemary-and-polenta-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[My meatball addiction knows no bounds. If made correctly, meatballs are actually so much lighter than meat by itself. Pillowy, more delicate, easier to portion-adjust. And so versatile and easy to throw together.

This is my "Tuscan-inspired" meatball ragu over polenta. Rustic and comforting. Full of the woodsy twang of rosemary and the earthy punch of porcini mushrooms. And it couldn't be easier.

Just throw all the meatball ingredients in a bowl—lean turkey, fresh rosemary, dried porcini mushrooms, Pecorino Romano cheese—and gently mix together and form into balls. Then the meatballs are simmered in a gussied-up bought tomato sauce, and poured over creamy quick-cooking polenta.

It's comforting and hearty, but because of the way we cook the polenta and the turkey (as opposed to beef) in the meatballs, it's actually really light. I serve it with a big green salad.]]></description>
<dc:subject>recipes meatballs</dc:subject>
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<item rdf:about="http://www.epicurious.com/recipes/food/views/Veggie-Balls-369152?mbid=rss_epinr">
    <title>Veggie Balls Recipe at Epicurious.com</title>
    <dc:date>2012-01-18T08:18:37+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Veggie-Balls-369152?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Sometimes you gotta take a break from the hard-core carnivordom, and these are the way to go—just ask our staff, who eat them around the clock. These balls happen to be Mike's favorite too. You'll often find us at the bar with a big bowl, topped with Classic Tomato Sauce or Spinach Basil Pesto and a side of steamed or sautéed spinach. And when it comes to kids, this is a great and tasty way to sneak in more veggies.]]></description>
<dc:subject>recipes vegetarian lentils meatballs</dc:subject>
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<item rdf:about="http://www.theppk.com/2009/01/tofu-balls/">
    <title>Tofu Balls | Post Punk Kitchen | Vegan Baking &amp; Vegan Cooking</title>
    <dc:date>2011-09-18T08:42:47+00:00</dc:date>
    <link>http://www.theppk.com/2009/01/tofu-balls/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is modified from Louise Hagler’s Tofu Cookery. It was the recipe that my family and I started cooking together over 20 years ago.]]></description>
<dc:subject>recipes tofu meatballs vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.theppk.com/2011/03/spaghetti-nos-with-mini-lentil-meatballs/">
    <title>Spaghetti-Nos With Mini Lentil Meatballs | Post Punk Kitchen | Vegan Baking &amp; Vegan Cooking</title>
    <dc:date>2011-03-29T15:54:14+00:00</dc:date>
    <link>http://www.theppk.com/2011/03/spaghetti-nos-with-mini-lentil-meatballs/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[My palate has a great memory. If it’s something like my mom’s birthday or paying rent I’m guaranteed to forget, but a slice of pizza I had during the Clinton administration will linger forever. And so it is with Spaghetti-os and our sordid history. Children, cover your eyes, this recipe will reveal quite a few things:

I don’t mind a couple of short cut ingredients when they get the job done.
I’m not above ordering food on the internet.
I was a juvenile delinquent.
I should have a job at the national vegan council for naming things.

As a 14 year old goth in the age before cellphones, my friends and I would do that thing of staying up all night being idiots, hanging out on the beach or at the park or whatever (I swear it was mostly innocent.) Since we told our moms we were sleeping at each other’s houses, we couldn’t really go home until it was light out.  So we’d go the corner store and pop a couple of Spaghetti-O cans for breakfast, thanks to that easy pull-off lid. We’d pretty much sit on the street, black eyeliner streaming down our faces, ripped fishnets ripping even more, getting Spaghetti-o sauce all over our Salvation Army velvet dresses while we waited for the sun to rise. And, seriously, for shame, those Spaghetti-Os were good.

Sort of mushy rings of pasta swimming in a sweet, cheesy sauce tomato sauce. And don’t forget the meatballs! Chewy orbs that made you want to keep biting into them, even though you didn’t exactly know why – it could have been voodoo or MSG. I had two basic strategies for extending their little meatball lives – slicing them in half or saving them for the end. You totally won if your last bite was a meatball.

Well, sometimes my palate hits me with a strange craving, and I don’t know if Sisters Of Mercy popped up on VH1 classics or what, but I had a nagging for vegan Spaghetti-os. The first order of business was to see if the O-shaped pasta could be found, which brought me to the Wikipedia list of pastas and eventually to Amazon where I purchased three bags of Anellini.

I thought that the meatballs would work well with either tempeh or lentils (of course I had to ask Twitter first), but since I was out of tempeh, that answered that. And because I wanted mushy, but not TOO mushy, I added a little bit of vital wheat gluten. To make them addictive, some seasoned breadcrumbs and, since it’s like catnip for vegans, a touch of nutritional yeast.

The sauce was made velvety and cheesy with some cashews and nutritional yeast, but not too much. Instead of high fructose corn syrup, a bit of brown sugar caramelized with the onions gives the sauce a satisfying sweetness and cuts the bitterness of canned tomatoes. I also used crushed tomatoes with basil, for another dimension of sweetness.

The end result hit all the right notes for me. The lentils ended up being the perfect choice for the chewy texture I wanted and their naturally meaty made for excellent meatballs. I really think kids of all ages will dig this. What kid won’t want to eat something called Spaghetti-Nos? And not to toot my own horn or anything, but I’m pretty sure they taste better than their inspiration. Maybe I didn’t run outside and sit on the sidewalk to eat them, but I did wear a lot of black eyeshadow that evening. Coincidence?]]></description>
<dc:subject>recipes vegetarian meatballs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/recipes/2010/07/dinner-tonight-meatballs-with-ricotta-in-milk-recipe.html">
    <title>Dinner Tonight: Meatballs with Ricotta in Milk | Serious Eats : Recipes</title>
    <dc:date>2010-07-03T11:41:12+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/07/dinner-tonight-meatballs-with-ricotta-in-milk-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Meatballs in an Italian context are almost always associated with tomato sauce, and rightly so; it's a delicious combination. But if you ask Mario Batali, that's not the only way to serve them. Flipping through his Molto Italiano cookbook the other day, I came across this recipe for meatballs filled with ricotta cheese, pistachios, and Parmesan (and they are as creamy and sublime as they sound). But the presentation was even more unconventional: A sauce of chicken stock and milk.]]></description>
<dc:subject>recipes meatballs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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