@meconnhahung: Cây lau bếp mini tự vắt#caylaubepminidanangtuvat #caylaubepmini #giadungtienich #viralvideo

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Thursday 15 October 2026 12:54:00 GMT

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Mạnh Khang :

nhỏ gọn nha

2026-10-15 13:03:22

1

Mẹ Dâu review :

dùng tiện na

2026-10-16 00:09:22

1

Như Ý ☘️ :

Nhỏ gọn tiện lợi nè

2026-10-15 13:45:59

1

hongngoc1806 :

Tiện lắm lun

2026-10-15 22:57:53

1

Mẹ Mô Thóc :

tiện lắm

2026-10-15 13:01:27

1

Ăn Vặt Ly Miêu :

nhỏ gọn tiện lợi lắm nha

2026-10-15 15:48:49

1

Tạp hoá Nhà Dâu 🍓 :

cây lau tiện lợi lắm nha

2026-10-15 18:06:14

1

Kiều Daily :

tiện quá nè

2026-10-15 15:14:53

1

Lý Giang :

sạch sẽ tiện lợi

2026-10-16 07:20:16

1

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We love a tiny meatball around here. Throw about 50 of them into a skillet of creamy tomato pasta and honestly, what’s not to love? We made this one with @Banza Rigatoni. Holly is gluten-free, so Banza has been in regular rotation in our kitchens for years. It’s made from chickpeas, the texture is so good, the fiber is high, the protein is high, and most importantly, everyone at the table happily eats it. One dinner for everyone is always a win. #banzapartner The meatballs are beef + Italian sausage, the sauce is basically your favorite marinara with a little cream and spinach, and the whole thing gets finished with lots of Parmesan. Nothing fancy. Just a really good, really cozy weeknight dinner that disappeared VERY quickly. RECIPE BELOW. INGREDIENTS * 1 pound 80/20 ground beef * ½ pound ground Italian sausage * 1 large egg * ¾ cup Italian-style breadcrumbs * ⅓ cup finely chopped fresh flat-leaf parsley, plus more for serving * ⅓ cup freshly grated Parmesan cheese, plus more for serving * 3 garlic cloves, minced * 1½ teaspoons kosher salt * ½ teaspoon freshly cracked black pepper * 1 tablespoon extra-virgin olive oil * 1 (24-ounce) jar marinara sauce * ½ cup heavy cream * 3 cups baby spinach, roughly chopped * 12 ounces Banza Rigatoni Method 1. In a large bowl, combine the ground beef, sausage, egg, breadcrumbs, parsley, Parmesan, garlic, salt, and pepper. Using your hands, gently mix just until combined. 2. With damp hands, roll the mixture into 1-inch meatballs, using about 2 teaspoons of the mixture for each. You should have about 45 to 50 mini meatballs. 3. Heat the olive oil in a large skillet or saucepan over medium heat. Once the oil is glistening, add the meatballs in a single layer, working in batches if necessary. Cook, gently shaking the pan and turning the meatballs occasionally, until browned on all sides, about 5 minutes. 4. Pour the marinara sauce over the meatballs and bring to a gentle simmer. Reduce the heat to low, cover, and cook until the meatballs are cooked through, about 10 minutes. 5. Stir in the heavy cream. Add the spinach and cook, stirring, until just wilted. 6. Meanwhile, bring a large pot of salted water to a boil. Cook the Banza Rigatoni according to the package directions. Drain well. 7. Add the cooked pasta to the meatballs and sauce and gently toss until everything is evenly coated. 8. Taste and season with additional salt and pepper as needed. Serve topped with freshly grated Parmesan and parsley.

We love a tiny meatball around here. Throw about 50 of them into a skillet of creamy tomato pasta and honestly, what’s not to love? We made this one with @Banza Rigatoni. Holly is gluten-free, so Banza has been in regular rotation in our kitchens for years. It’s made from chickpeas, the texture is so good, the fiber is high, the protein is high, and most importantly, everyone at the table happily eats it. One dinner for everyone is always a win. #banzapartner The meatballs are beef + Italian sausage, the sauce is basically your favorite marinara with a little cream and spinach, and the whole thing gets finished with lots of Parmesan. Nothing fancy. Just a really good, really cozy weeknight dinner that disappeared VERY quickly. RECIPE BELOW. INGREDIENTS * 1 pound 80/20 ground beef * ½ pound ground Italian sausage * 1 large egg * ¾ cup Italian-style breadcrumbs * ⅓ cup finely chopped fresh flat-leaf parsley, plus more for serving * ⅓ cup freshly grated Parmesan cheese, plus more for serving * 3 garlic cloves, minced * 1½ teaspoons kosher salt * ½ teaspoon freshly cracked black pepper * 1 tablespoon extra-virgin olive oil * 1 (24-ounce) jar marinara sauce * ½ cup heavy cream * 3 cups baby spinach, roughly chopped * 12 ounces Banza Rigatoni Method 1. In a large bowl, combine the ground beef, sausage, egg, breadcrumbs, parsley, Parmesan, garlic, salt, and pepper. Using your hands, gently mix just until combined. 2. With damp hands, roll the mixture into 1-inch meatballs, using about 2 teaspoons of the mixture for each. You should have about 45 to 50 mini meatballs. 3. Heat the olive oil in a large skillet or saucepan over medium heat. Once the oil is glistening, add the meatballs in a single layer, working in batches if necessary. Cook, gently shaking the pan and turning the meatballs occasionally, until browned on all sides, about 5 minutes. 4. Pour the marinara sauce over the meatballs and bring to a gentle simmer. Reduce the heat to low, cover, and cook until the meatballs are cooked through, about 10 minutes. 5. Stir in the heavy cream. Add the spinach and cook, stirring, until just wilted. 6. Meanwhile, bring a large pot of salted water to a boil. Cook the Banza Rigatoni according to the package directions. Drain well. 7. Add the cooked pasta to the meatballs and sauce and gently toss until everything is evenly coated. 8. Taste and season with additional salt and pepper as needed. Serve topped with freshly grated Parmesan and parsley.

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