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Long ribbon citrus peels — cocktail garnish, candied peel
Electric slicer for paper-thin charcuterie, cheese, vegetables
Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Leave-in oven probe — monitor roasts without opening the door
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Long ribbon citrus peels — cocktail garnish, candied peel
Electric slicer for paper-thin charcuterie, cheese, vegetables
Yarai mixing glass — cocktail builds, infusions, fat washes
Smoker top for glasses — smoke old fashioneds, whiskey, mezcal
Leave-in oven probe — monitor roasts without opening the door
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In a large bowl whisk egg, then whisk in soup mix. Stir in stuffing or croutons, and add beef. Mix well. Shape into 1 inch meatballs (about 50). Place meatballs in ungreased 15 in x 10 in x 1 in dish. Bake meatballs for 15 minutes at 350°F, or until done. Drain fat. Place in a 3 1/2 quart slow cooker. In a medium bowl combine sauce ingredients. Pour over meatballs. Cover and cook on high about 2 hours.