Tuesday November 12th

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by EVENING MAGAZINE

KING5.com

Posted on November 12, 2013 at 9:00 PM

Updated Thursday, Nov 14 at 11:45 AM

Tonight we hosted the show from Sam Smith Park.

All week long Jim Dever's been reporting from Peru. For a taste of Peru right here in Seattle, visit the Seattle Art Museum's Peru art exhibit. PERU "Kingdoms of the Sun and Moon" is here until January 5, 2014.

If you'd like to enter the 5th Avenue contest, visit our Facebook page. www.facebook.com/#!/KING5EveningMagazine

Here's the recipe for Meatballs with a chance of Pretzel;

Meatballs with a chance of Pretzel

SERVES 8

 Ingredients:

1 lb fresh ground Buffalo or Bison meat

1 lb Extra Lean Ground Beef, Naturally raised

2 cups finely chopped kale

½ cup finely chopped or grated Glutino Pretzels

1 whole Egg

1 tbsp Kosher Salt

1 tsp Ground Black Pepper

¼ cup finely chopped yellow onion

3 tbsp finely chopped celery

1 tbsp chopped garlic

1 smal zucchini grated

1 carrot grated

2 tbsp extra virgin olive oil

 

Pre heat the oven to 450F

Procedure:

Sauté the salt, pepper, onion, kale, garlic, celery, and olive oil together for 4 minutes on medium high heat. Add the grated zucchini and carrot and place ALL ingredients in a large mixing bowl. Mix well with your CLEAN hands (or gloved) and make appropriately sized balls (golfball size). Place them evenly spaced on a cookie sheet and bake for 8-10 minutes. Remove from the oven and serve on lollipop sticks, bamboo skewers or over pasta with fresh tomato sauce.

 

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