Meatball Bread Pudding Good Recipes

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Meatball Bread Pudding

"The substances in this dish are similar to the ones my mother makes use of to make meatballs--tomatoes, floor pork, cheese, and herbs bound together with eggs. A remarkable way to use dried-out leftover bread."

Ingredients :

  • eight oz floor beef
  • three/4 cup chopped onion
  • 1 clove garlic, beaten
  • 1/four cup pink wine
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 teaspoon dried oregano
  • 1/four teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • three eggs
  • 1 tablespoon brown sugar
  • 1/3 cup half-and-1/2 cream
  • eight slices day-antique bread, cubed
  • 1/2 cup low-sodium chicken broth
  • 1/four cup grated Romano cheese

Instructions :

Prep : 25M Cook : 4M Ready in : 1H5M
  • Crumble the ground beef into a big skillet over medium warmth. Add onions and garlic; cook dinner and stir till calmly browned. Drain off excess fat. Stir in the crimson wine, tomatoes, oregano, red pepper flakes and sea salt. Bring to a boil, then reduce warmth to low, and simmer for 20 mins.
  • Preheat the oven to 350 degrees F (one hundred seventy five stages C).
  • In a medium bowl, whisk together the eggs, brown sugar and half of-and-1/2. Place the bread cubes in a 2 quart casserole dish, or rectangular baking pan. Pour in the egg mixture, and chook stock, and stir within the floor red meat combination. The bread ought to be saturated. Sprinkle 1/2 of the Romano cheese over the top.
  • Bake for 40 minutes in the preheated oven, till the pinnacle is golden and the center is about. Portion into character bowls, and pinnacle every one with a number of the ultimate Romano cheese.

Notes :

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