I made this the other day
https://cooking.nytimes.com/recipes/1020839-vegetarian-swedish-meatballs?action=click&module=RecipeBox&pgType=recipebox-page®ion=meatball&rank=1
I enjoyed it much, but upon making it again, I would reduce the salt quite a bit. Also, I will have to reduce the amount of liquid. When I made it as a double batch, it was too wet, even after adding additional cracker crumbs. It baked ok, but were blobs vs spherical.
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