Get the secret to fool proof moist meatballs…..every time!
My husband lovessss meatballs. Fried, baked, in sauces he loves them all. We have regular date nights and about 90% of the time we end up eating Italian (our favorite!) and what does he get? a serving of meatballs…..every time.
Most notably one of the most common and everyone favorite Haitian dishes it’s pronounced griot (gree-yoh). It is typically fried but can also be baked or broiled depending on your liking.
This dish has very basic steps so its all about the technique of brining and marinating. It sits in the brine for 2-4 hours to keep the meat tender, then the dish is typically marinated overnight, so plan ahead, this is not a quick meal. The meat is simmered in the marinade until tender then deep fried until it forms a nice golden crust.
Learn how to make this spicy and hot broth with less than 30 minutes of prep time and have dinner on the table in 1 hour!
It’s unbelievable but Florida has been hit with a cold front that has stayed for more than one day. We’ve been in the 40’s for a while and I am loving it!! But I’ve been craving that spicy and hot umami flavor that is found in Vietnamese inspired Pho! I had a wonderful local restaurant within 10 minutes of where I use to live. Now, its too far of a drive. So I decided to make this myself at home!
Pho normally takes a few days to develop those deep rich flavors-but I’m not that patient-so I used a few shortcuts to develop deep flavors in a small amount of time!
An Extra Scoop 