@louisnone: Ăn ít nhưng bụng lúc nào củng căng hả #louisnone #miengdanngaicuu #miengdanthaoduoc #miengdandrbody #tiktokshop77

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Saturday 04 July 2026 02:53:08 GMT

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𐙚 YiYu 𐙚 :

Xịn dạ

2026-07-04 04:57:06

1

𝑵𝒉𝒆𝒆 ⋆🐱༘˚⋆ :

Êm lúm

2026-07-04 03:30:02

1

🌷Vivian🌷 :

Ưng lắm nha

2026-07-04 03:41:38

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Hoa Unbox ✿ :

Ui xịn zạ

2026-07-04 03:34:53

1

camtuoi8 :

Tiện vậy

2026-07-04 04:48:09

1

Nàng Glow Up 💋 :

Ưng nha

2026-07-04 04:52:32

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Bốnggg Riviu :

okela đó 😍

2026-07-04 03:10:28

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MyDuyen.Stores :

Dán êm hiệu quả

2026-07-04 02:59:44

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⋆ 𐙚 ̊ Julie Ghiền Unbox 𐙚 ̊. :

Ui ưng lắm nè

2026-07-04 03:07:13

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Hà Thương Review :

Xịn nha

2026-07-04 03:45:15

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outfitxinh_14 :

xịn nè

2026-07-04 04:12:43

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bunbun :

dán êm hiệu quả

2026-07-04 03:32:05

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Bắppp 🌽 :

Xịn ne

2026-07-04 03:36:45

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unbox w ivy ✨ :

dùng ưng nha

2026-07-04 03:36:50

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Thy đồ dùng phái đẹp :

Dán hiệu quả nha

2026-07-04 03:00:33

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Góc nhỏ của Hằng :

Ưng nha

2026-07-04 04:33:27

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Đậu Đậu_House :

Dùng hiệu quả lắm luôn

2026-07-04 03:49:33

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Thanh day ne :

Xịn henn

2026-07-04 04:39:14

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нαcɦi ძùnց ցì ◕⩊◕ :

Êm

2026-07-04 03:11:01

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𝓜𝓸̛ 𝓜𝓸̣̂𝓬 𝓜𝓪̣𝓬 💋 :

Dán okela lắm nha

2026-07-04 08:44:10

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Người xinh vì tài 🤗 :

Ai cho e xin í kiến

2026-07-06 06:59:42

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Tâm nee ₊˚ෆ :

Dán hịu quả nha

2026-07-04 07:43:03

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Changg Nè🪴 :

Siêu ưng luôn

2026-07-04 06:43:05

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Tiệm Xưa Kids :

Hiệu quả lắm nè

2026-07-04 06:10:28

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Trang 💋💄 :

Ê dùng thích thiệt nha

2026-07-04 04:09:06

2

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Sharing her go-to recipe for delicious Italian Polpette! These meatballs are tender and packed with flavor, perfect with a rich tomato sauce. 🍝 **Prep & Cook Time:** - Prep: 15 minutes - Cook: 40 minutes - Total: 55 minutes - Serves: 4 to 6 people 📝 **Ingredients:** **For the Polpette (Meatballs):** - 1 pound 80–85% lean ground beef - 2 slices stale bread - 1/2 cup whole milk - 1/2 cup finely grated Parmigiano Reggiano - 1 large egg - 3 tablespoons fresh parsley, minced - 1 tablespoon fresh garlic, minced (optional) - Salt and freshly ground black pepper - Breadcrumbs (only if needed for shaping) - Extra Parmigiano, for serving **For the Sugo (Tomato Sauce):** - 1 28-ounce can crushed tomatoes - 1/2 onion, diced - 2 tablespoons extra-virgin olive oil - 5 fresh basil leaves 👩‍🍳 **Instructions:** 1. **Start the Tomato Sauce:** Heat olive oil in a wide skillet over medium heat. Sauté diced onion for about 7 minutes until softened. Pour in crushed tomatoes and simmer for 10-15 minutes. Turn off heat and cover. 2. **Soften the Bread:** In a large bowl, soak stale bread in milk for about 2 minutes until completely soft. Add the egg and stir until well combined. (I find this method helps the bread absorb the milk better than leaving dry pieces.) 3. **Mix the Polpette:** Add ground beef, parsley, Parmigiano, salt, pepper, and optional garlic to the bowl. Mix with your hands until everything is evenly distributed. (I stop once it's uniform, avoiding over-compacting it.) 4. **Shape the Meatballs:** Scoop portions and gently roll them into balls, about 1 1/2 inches across. If the mixture is sticky, use a little breadcrumb for easier rolling (these are just for handling, not mixed into the meat). 5. **Finish in the Sauce:** Return the tomato sauce to medium-low heat. Gently nestle the meatballs into the sauce and cook for about 20 minutes, or until cooked through. Keep the simmer gentle to keep them intact. 6. **Add the Basil:** Once meatballs are done, add whole basil leaves. Cover the pan and turn off the heat. (I let it sit for a few minutes so the basil can infuse the sauce without overcooking.) 7. **Serve:** Finish with a generous sprinkle of freshly grated Parmigiano. Serve with crusty bread, polenta, gnocchi, or pasta! 💡 **5 Helpful Tips:** 1. **Size Matters:** Keep them around 1 1/2 inches for consistent cooking and easy portions. 2. **Beef Choice:** Use 80–85% lean beef for the best texture. 3. **Garlic is Optional:** Leave it out if you want the beef, Parmigiano, and parsley flavors to be more prominent. 4. **Breadcrumb Use:** Only use breadcrumbs as needed for shaping, not as a measured ingredient in the mixture. 5. **Freezer Friendly:** Cooked meatballs in sauce can be frozen, and raw shaped meatballs can also be frozen separately for later meals. #Polpette #MeatballRecipe #ItalianCooking #Homemade #ComfortFood

Sharing her go-to recipe for delicious Italian Polpette! These meatballs are tender and packed with flavor, perfect with a rich tomato sauce. 🍝 **Prep & Cook Time:** - Prep: 15 minutes - Cook: 40 minutes - Total: 55 minutes - Serves: 4 to 6 people 📝 **Ingredients:** **For the Polpette (Meatballs):** - 1 pound 80–85% lean ground beef - 2 slices stale bread - 1/2 cup whole milk - 1/2 cup finely grated Parmigiano Reggiano - 1 large egg - 3 tablespoons fresh parsley, minced - 1 tablespoon fresh garlic, minced (optional) - Salt and freshly ground black pepper - Breadcrumbs (only if needed for shaping) - Extra Parmigiano, for serving **For the Sugo (Tomato Sauce):** - 1 28-ounce can crushed tomatoes - 1/2 onion, diced - 2 tablespoons extra-virgin olive oil - 5 fresh basil leaves 👩‍🍳 **Instructions:** 1. **Start the Tomato Sauce:** Heat olive oil in a wide skillet over medium heat. Sauté diced onion for about 7 minutes until softened. Pour in crushed tomatoes and simmer for 10-15 minutes. Turn off heat and cover. 2. **Soften the Bread:** In a large bowl, soak stale bread in milk for about 2 minutes until completely soft. Add the egg and stir until well combined. (I find this method helps the bread absorb the milk better than leaving dry pieces.) 3. **Mix the Polpette:** Add ground beef, parsley, Parmigiano, salt, pepper, and optional garlic to the bowl. Mix with your hands until everything is evenly distributed. (I stop once it's uniform, avoiding over-compacting it.) 4. **Shape the Meatballs:** Scoop portions and gently roll them into balls, about 1 1/2 inches across. If the mixture is sticky, use a little breadcrumb for easier rolling (these are just for handling, not mixed into the meat). 5. **Finish in the Sauce:** Return the tomato sauce to medium-low heat. Gently nestle the meatballs into the sauce and cook for about 20 minutes, or until cooked through. Keep the simmer gentle to keep them intact. 6. **Add the Basil:** Once meatballs are done, add whole basil leaves. Cover the pan and turn off the heat. (I let it sit for a few minutes so the basil can infuse the sauce without overcooking.) 7. **Serve:** Finish with a generous sprinkle of freshly grated Parmigiano. Serve with crusty bread, polenta, gnocchi, or pasta! 💡 **5 Helpful Tips:** 1. **Size Matters:** Keep them around 1 1/2 inches for consistent cooking and easy portions. 2. **Beef Choice:** Use 80–85% lean beef for the best texture. 3. **Garlic is Optional:** Leave it out if you want the beef, Parmigiano, and parsley flavors to be more prominent. 4. **Breadcrumb Use:** Only use breadcrumbs as needed for shaping, not as a measured ingredient in the mixture. 5. **Freezer Friendly:** Cooked meatballs in sauce can be frozen, and raw shaped meatballs can also be frozen separately for later meals. #Polpette #MeatballRecipe #ItalianCooking #Homemade #ComfortFood

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