Move the pan to the indirect-heat side of the grill and cover the grill. Place the meatballs in the pan and cook, flipping them, until all sides are caramelized, about 3 minutes. Brush the pan with enough olive oil to liberally coat the surface, about 3 tablespoons. Heat a cast-iron pan on the hot side of the grill until nice and hot. ![]() Divide the mixture into 8 portions and roll into balls. If using a gas grill, heat one side only to medium-high heat.įor the meatballs: Combine the ground chicken, ricotta, Parmesan, breadcrumbs, parsley, nutmeg, garlic, egg and onion in a medium bowl until just mixed. If using a charcoal grill, build hot coals on one side only. (It took about 5 minutes to reheat my beans.)ħ. Season to taste with salt and pepper and serve.Prepare a grill for indirect heat. Add the almonds and beans and cook, stirring often, until the beans are reheated. When ready to serve, melt the butter in a large skillet. (Can be refrigerated for up to 4 or 5 hours.)Ħ. Roll them up in the towel, place the towel in a plastic bag and refrigerate until you’re ready to use them. Drain the beans again, and then lay them out on a clean dish towel.ĥ. Leave them in the ice water for 3 – 4 minutes.Ĥ.
0 Comments
Leave a Reply. |