The RolledPlateHome › Recipes
Everything we have cooked and written up, newest first. Use the kitchens on the side to narrow it down.
How a stand mixer grinder attachment works, which cuts to grind for meatballs, chilling and fat ratios, cleaning, and when a standalone meat grinder makes more sense.
Cook this one →Tender chicken meatballs with lemon zest, garlic, parsley and parmesan, roasted hot and tossed in a quick lemon butter sauce. Weeknight timings and lunchbox leftovers.
Cook this one →How the air fryer and the oven each cook meatballs, which one browns better, how big a batch each handles, and a table of times and temperatures by meatball size.
Cook this one →Light, crisp akara made from peeled black-eyed peas whipped with onion and hot pepper, fried by the spoonful. How to peel the beans, whip the batter and serve them.
Cook this one →Raw or cooked, tray-frozen and bagged: how to freeze meatballs well, how long they keep, and how to cook or reheat them from frozen in the oven, sauce or air fryer.
Cook this one →Spiced lamb kofta with onion, herbs, cumin and a little cinnamon, pressed onto skewers or rolled into balls, grilled or broiled, with a cool garlic yogurt sauce.
Cook this one →Why ground turkey turns dry and the fixes that stop it: dark meat, a bread paste, grated onion, a quick roast and a short simmer. Mild for kids, spicy for adults.
Cook this one →Juicy pork and napa cabbage gyoza with a crisp golden base: the filling, the pleat step by step, the fry-steam-fry method, a lacy wing, and freezing a batch.
Cook this one →Sicilian-style rice balls made from cold risotto, stuffed with mozzarella or ragù, rolled in breadcrumbs and fried crisp, plus a baked version and a quick risotto.
Cook this one →A clear chicken soup with carrots and dill, and matzo balls made the way you like them, light and fluffy or firm and dense, with the reasons each one turns out that way.
Cook this one →Crisp, green-flecked falafel made the traditional way from soaked dried chickpeas and herbs, with a deep-fried method, an oven version, and tahini sauce.
Cook this one →Small beef and pork meatballs with grated onion and allspice, browned in butter and finished in a pan gravy with stock and cream. Mash and lingonberries go alongside.
Cook this one →
