ミリー・マッキントッシュさんのインスタグラム動画 - (ミリー・マッキントッシュInstagram)「I love cooking, especially on the weekends and wanted to share a recipe that I am loving at the moment. I often double the quantities and freeze half or blend with veggies and rice for Sienna (if I am planning to do this I don’t add any salt or pepper) @goop Slow Cook Turkey Meatballs SERVES 4-6 (MAKES 24 MEATBALLS) 1 medium yellow onion 4 garlic cloves 2 tablespoons olive oil + extra for searing salt, to taste ¼ teaspoon chili flakes ½ teaspoon fennel seeds 1 28-ounce can whole tomatoes 2 tablespoons very finely chopped basil leaves 1 tablespoon very finely chopped parsley leaves 1 egg ⅓ cup lightly packed finely grated parmesan cheese 3 tablespoons breadcrumbs 1 pound ground dark meat minced turkey 1 teaspoon salt 1. Grate the onion on a box grater (leaving the extra liquid behind) and use a microplane to grate the garlic (or you can mince it by hand). 2. Heat the olive oil in a medium sauté pan, add the olive oil, onion and garlic and cook over medium heat for 5-7 minutes, or until the onion is just starting to brown. 3. Add a large pinch of salt, the chili flakes, and fennel seeds, and cook another 3 minutes. Let cool for 5 minutes. 4. Transfer half of this mixture to a large bowl, add the canned tomatoes, and use your hands to crush them a bit. 5. Add the rest of onion mixture to another bowl along with all the remaining ingredients. Use your hands or a wooden spoon to mix everything together. 6. Shape the mixture into 24 golf-ball-size meatballs. 7. Heat the sauté pan over medium high heat, add a splash of olive oil, and begin searing the meatballs, just to brown them a bit. 8. As you brown the meatballs, transfer to the crockpot and continue with the next batch. When all the meatballs are browned and in the crockpot, pour over the tomato sauce and set the crockpot to the slow cook low setting. Cook for 6 hours. 9. Serve over polenta, with rice or spaghetti.」1月18日 2時39分