Tuesday, January 10, 2012

Drummies and Meatballs

Pork Meatballs
These baked alongside drummies for 20 minutes at 400f.  They were made of leftover wing stuffing from the previous recipe, rolled in gf breadcrumbs.

I tried stuffing the drummies, but they were too small.

Rolled in breadcrumbs and deep-fried following the boneless wings recipe, these were a bit dry, so I served them with BBQ sauce.

Baked Pork Meatballs
The meatballs were the second star of the weekend's experiment.  They were very tender and fluffy - I just wanted to stuff these in a hoagie with lettuce, onions, smokey provolone, and horseradish cream. Hungry, again!