My Favorite Time Of Year: Schyler London Christmas Single and Meatball Recipe

Schyler London released her debut album, Love Rebellion, on October 27, and then, to show that she had a little more to give in 2017, she released My Favourite Time Of Year on November 20 to get in the Christmas spirit.

Hit play to listen to My Favourite Time Of Year now…

To celebrate the release of her Christmas single, and help get everyone ready for the holiday season and festivities, we asked Schyler to share her favourite holiday recipe with us (and you).

Schyler threw us a little bit of a curveball with her recipe, shying away from a traditional dessert, turkey, stuffing, or even holiday cocktail. But what she did share sounds pretty delicious, and she wants you to know that she’s serious about it…

In her words… “Are you ready? Meatballs. Yes, I’m serious.”

Schyler London’s Favourite Meatball Recipe

What You Need

Equipment:

Small mixing bowl
Large mixing bowl
Knife
Cutting board
Grater
Baking sheet
Oven

Ingredients:

1/2 cup Milk (whole, 2%, or skim)
1/2 cup Fine Breadcrumbs
1 large Egg
1 teaspoon Salt
Freshly Ground Black Pepper
1/2 cup Parmesan Cheese, grated
1/4 cup Italian Parsley, finely minced
1 pound Ground Meat, beef, pork, turkey, chicken, or veal, or a mix
1/2 cup Onion, finely chopped or grated
1 clove Garlic, finely minced

Directions: 

1. Combine the milk and bread crumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.

2. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.

3. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.

4. Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.

5. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.

6. To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.

7. To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they’re cooked through and register 165°F in the middle on an instant read thermometer. Serve immediately.

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My Favorite Time Of Year: Schyler London Christmas Single and Meatball Recipe

Schyler London released her debut album, Love Rebellion, on October 27, and then, to show that she had a little more to give in 2017, she released My Favourite Time Of Year on November 20 to get in the Christmas spirit.

Hit play to listen to My Favourite Time Of Year now…

To celebrate the release of her Christmas single, and help get everyone ready for the holiday season and festivities, we asked Schyler to share her favourite holiday recipe with us (and you).

Schyler threw us a little bit of a curveball with her recipe, shying away from a traditional dessert, turkey, stuffing, or even holiday cocktail. But what she did share sounds pretty delicious, and she wants you to know that she’s serious about it…

In her words… “Are you ready? Meatballs. Yes, I’m serious.”

Schyler London’s Favourite Meatball Recipe

What You Need

Equipment:

Small mixing bowl
Large mixing bowl
Knife
Cutting board
Grater
Baking sheet
Oven

Ingredients:

1/2 cup Milk (whole, 2%, or skim)
1/2 cup Fine Breadcrumbs
1 large Egg
1 teaspoon Salt
Freshly Ground Black Pepper
1/2 cup Parmesan Cheese, grated
1/4 cup Italian Parsley, finely minced
1 pound Ground Meat, beef, pork, turkey, chicken, or veal, or a mix
1/2 cup Onion, finely chopped or grated
1 clove Garlic, finely minced

Directions: 

1. Combine the milk and bread crumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.

2. Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.

3. Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.

4. Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.

5. Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.

6. To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.

7. To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they’re cooked through and register 165°F in the middle on an instant read thermometer. Serve immediately.

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