PrimeTaste Kitchen

PrimeTaste Kitchen USA & Europe recipes inspired flavors ��

03/19/2026

Toasted Sugar Banana Bread
Ingredients
For the toasted sugar banana bread:

3 large (350g) very ripe bananas
1/2 cup (110g) cup granulated sugar
2 tablespoons (30g) whole milk
1/2 cup (113g) salted butter
3/4 cup (165g) cup brown sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups (210g) all-purpose flour
2 & 1/2 teaspoons baking powder
1 teaspoon Diamond Crystal kosher salt, use half if using Morton’s

For the toasted buttercream:

2 1/2 tablespoons (35g) salted butter
1 large egg white
1/4 cup (55g) granulated sugar
2 tablespoons (20g) powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Instructions
1-Preheat the oven to 375°F.
2-In a large bowl, mash three bananas.
3-In a small pan, add 110 grams of sugar and 30 grams of whole milk. Put this over medium heat and stir, letting the sugars melt and begin to toast to a light golden, around 4-5 minutes.
4-Immediately pour this into the bananas and stir. You will have less than seconds to stir in the sugar before it seizes up, so be ready to do this immediately.
5-Add 113 grams of butter to the pan where the sugar was (no need to clean out the pan). Gently toast the butter until it’s browned, 3-4 minutes. Pour this into the bananas.
6-Add in 165 grams of brown sugar and mix. Crack in 2 eggs and add a tablespoon of vanilla extract. Whisk until smooth and combined.
7-Add in 210 grams of all-purpose flour, 2 1/2 teaspoons baking powder and 1 teaspoon of kosher salt. Mix into a batter until just combined.
8-Pour this into a parchment-lined 9 by 5-inch loaf pan.
9-Bake on the center rack of the oven for 45-50 minutes. This may seem a bit lower than most loaves, but the key to the perfect moisture is not over baking it. You can test it with a toothpick in the very center of the bread. If it’s golden and crisp on top and the toothpick comes out clean, it’s ready to be taken out of the oven.
10-While the loaf is baking, make the toasted buttercream. Add 35 grams of butter to the same pan and toast it until golden. Move the brown butter to a bowl and set it in the fridge. The goal is to get it softened, but not hard.
11-Add the egg white and 55 grams of granulated sugar to a heat-safe bowl. Using the double-boiler method, put this bowl over a pot that has a few inches of water in it. Bring this pot to a simmer and whisk the egg white constantly, until it reaches 115°F.
12-Remove the egg white from the heat and use an electric hand mixer to whip it until you have soft peaks. Add 20 grams of powdered sugar and whip again.
13-Add 1/2 teaspoon of vanilla extract and salt. Then, add the softened butter a small spoonful at a time, whipping constantly to get a fluffy, toasted buttercream. Set this in the fridge while the loaf finishes baking.
14-When the loaf is out of the oven, remove then frosting from the fridge and giving it one more mix to fluff up. This makes only a small amount, but it’s enough for each piece of bread to get around 1 tablespoon.
15-To serve, slice the bread into 12 pieces, give each piece a nice tablespoon swipe of frosting. Enjoy warm.
Note:
Serving: 1 slice
Calories: 210kcal
Carbohydrates: 31g
Protein: 2g
Fat: 8g
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03/18/2026

Mushroom Steaks over Polenta
Ingredients
3/4 cup polenta
4 1/2 cups water
Diamond crystal kosher salt
1 pound large mushrooms, such as lion's mane oyster, or maitake
4 cloves garlic, crushed and peeled
1 tablespoon extra virgin olive oil
5 tablespoons salted butter, or vegan butter substitute
2 sprigs rosemary
2 sprigs fresh oregano or sage
3 sprigs thyme
1/4 teaspoon red pepper flakes
1/4 cup red wine, see note for substitutions*
3 tablespoons heavy cream, cashew cream al works
1 tablespoon balsamic vinegar, plus more as needed
For serving:
Parsley, scallions, or chives, finely chopped
Directions
1 - Start with the polenta. Add 3/4 cup polenta to a large pot and cover with 4 1/4 cups water. Season with 2 teaspoons kosher salt. Bring to a boil, stirring occasionally, for 35-45 minutes, or until thickened and no longer translucent.
2 - If using oyster or maitake mushrooms, cut them down the middle, aiming to keep the stem on both pieces.
3 - Peel and crush 4 cloves of garlic.
4 - Place a large sauté pan over medium heat, next to the pot.
5- Add 1 tablespoon olive oil and 1 tablespoon butter to the pan. Add 4 peeled garlic cloves, 2 sprigs each of rosemary and oregano, and 3 sprigs of thyme. Add 1/4 teaspoon red pepper flakes and season with a pinch of salt. Twist it together.
6 - Add one mushroom "steak" and sauté for 5-6 minutes on one side, flipping when it is deep golden brown.
7 - When the steak is flipped, add another tablespoon of butter. When it is melted, tilt the pan and baste the mushrooms, scooping the hot butter from the top frequently. Do this for 4-5 minutes until the other side of the mushrooms is cooked. When the bottom of the steak is deep golden brown, transfer the mushroom steak to a cutting board to "rest".
8 - Repeat this process with the remaining mushrooms, adding a tablespoon of butter as needed.
9 - When the mushrooms are done, make the pan sauce. Leave the herbs, garlic, and butter in the pan and reduce the heat. Swirl the butter to cool so your wine doesn't splash.
10 - Slowly add 1/4 cup of red wine and let it simmer until it is reduced by half. Once it has reduced, add 3 tablespoons of heavy cream and stir to combine. Remove the herbs and garlic and season with salt and pepper. Add in 1 tablespoon of balsamic vinegar. Stir and season to taste.
11 - To serve, add a generous scoop of polenta to a plate. Either place the whole mushroom steak on top, or cut it into pieces on a cutting board. Spoon over the pan sauce and top with the tender herbs.
Notes
To skip the alcohol, either use cooking wine, or you can use 3 tablespoons of balsamic vinegar instead, just don't add more at the end.
Servings: 32 ounces
Calories: 642 kcal
Carbohydrates: 34 grams
Protein: 5 grams
Fat: 44 grams
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Viral reels #

03/17/2026

KEBAB SPAGHETTI
Ingredients
1 pack of spaghetti
Ingredients for meatballs
300 grams of minced meat
1 teaspoon of breadcrumbs
1 egg
1 onion
2 garlic cloves
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of cumin
1 teaspoon of red pepper flakes
For the sauce
1 large onion
1 cup of tomato sauce or 2 chopped tomatoes
2 tablespoons of butter
1 tablespoon of red pepper paste
A very small amount of cumin and chili flakes.
Salt
We adjust the water level so that the spaghetti absorbs it.
Note: Cook slowly over low heat to ensure the inside is cooked through.
Preparation
In a deep bowl, combine the ground meat, egg, breadcrumbs, minced onion, garlic and spices and knead until it forms a meatball consistency. Adjust the spaghetti to your desired size. If you want long strips, do not cut them, but if you want small kebabs, break them in half. Take a small amount of the prepared meatball mixture in your hand and wrap it around a small piece of spaghetti as if making a kebab. Fry them in a little oil. Fry the onion in oil in a pot. After frying, add the chopped tomatoes and tomato paste and spices. After cooking for a while, add enough water to cover the spaghetti. Let it cook on the lowest heat. If the heat is too low, the kebabs will not be cooked. After the water is absorbed, you can serve it hot. Serving suggestion: Garlic yogurt.
Enjoy your meal.

03/15/2026

Thai-inspired hot honey
Be sure to save this recipe for an incredibly delicious and easy summer appetizer, and share it with someone who would love it.
Thai-Inspired Warm Honey
1 cup local honey
1 tablespoon lemongrass paste
1 tablespoon minced ginger
1 tablespoon garlic
1 tablespoon Thai chili flakes
1 lime juice
For Peach Bruschetta
2 large peaches
Drizzle olive oil
1 burrata ball
Zest of 1 lemon
Fresh basil
1/4 cup toasted pine nuts
Pinch of flaky salt
1 clove garlic
Ciabatta bread
Add all ingredients for the warm honey to a small pot, and cook over low heat for 10 minutes to allow the flavors to develop.
Drizzle your peaches with olive oil and place on a hot grill for 1-2 minutes until caramelized.
Arrange the peaches on a plate with the torn burrata, and drizzle with Thai warm honey, basil, pine nuts, olive oil, and flaky salt!
Pile all that goodness on some garlic-rubbed ciabatta!
May you all be happy!
Enjoy enjoy......

03/15/2026

Minced meat pizza
Ingredients:
200 ml milk
200 ml lukewarm water
100 ml olive oil
550 g high-protein flour (bread flour)
6 g yeast
5 g salt
For the topping:
Mozzarella cheese
For the meat sauce:
200 g minced meat
1 onion
1 green pepper
1 green hot pepper
1 small glass of tomato sauce
Salt
Black pepper
How to make:
Prepare the dough:
Mix all the dough ingredients except the flour, then gradually add the flour and knead until you have a soft and elastic dough.
Prepare the minced meat sauce:
Chop the onion and pepper and mix with the minced meat and spices.
Prepare the pizza:
Take a piece of dough, roll it out as shown in the video, leaving a gap in the middle.
Add the meat sauce and grated cheddar cheese.
Cook:
Bake the pizza on the bottom rack of a preheated oven at 180°C until golden brown.
Enjoy enjoy.......

03/14/2026

Brown Butter Oatmeal Raisin Cookies
Ingredients
1/2 cup (113g) salted butter
2 tablespoons (30g) whole milk
6 tablespoons (87g) granulated sugar
6 tablespoons (73g) brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1 cup and 1 tablespoon (150g) all-purpose flour
2 tablespoons (17g) cornstarch
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1 cup (120g) rolled oats
1/2 cup (80g) raisins
Instructions
1-Add 113 grams of butter to a small saucepan over medium heat, stirring occasionally, until it starts to fizz slightly. Continue to stir until you see the milk solids turn a toasty brown. Whisk in 2 tablespoons of milk until combined and pop this in the freezer for 10 minutes to cool down.
2-Add 6 tablespoons of granulated sugar and 6 tablespoons of brown sugar to the bowl of a stand mixer.
3-When the butter is solid but soft, cream it with the sugars for 10 minutes (yes, 10!) scraping down the sides. It will become white and very fluffy.
4-Add the egg and 1/2 teaspoon vanilla and mix until lightened, 2-3 minutes.
5-In another bowl, whisk together 150 grams of flour, 17 grams of cornstarch, 1 teaspoon of salt, 1/2 teaspoon of cinnamon and 1/2 teaspoon of baking soda.
6-Alternating between the dry ingredients and the 120 grams of oats and 8 grams of raisins, add them to the wet ingredients in two batches, mixing on low until just combined.
7-Scoop the cookie dough into seven 100g cookies, piled high. Chill these in the fridge while you preheat the oven.
8-Preheat an oven to 375°F convection or 400°F standard. On a parchment lined baking sheet, bake the cookies for 9-10 minutes on the top rack. After 10 minutes, begin checking every minute and take the cookies out when they are golden brown. They may still look slightly underdone in the center, but that is totally fine.
9-Let them cool for 20-30 minutes before eating.
Note
Serving: 1 cookie
Calories: 345kcal
Carbohydrates: 49g
Protein: 5g
Fat: 15g

Vegan Brioche recipe
Ingredients
For the tangzhong:
2 tablespoons (23g) all-purpose flour
1/2 cup (120g) plant-based milk
For the brioche dough:
2 1/4 teaspoon (9g) active dry yeast
1 cup (240g) plant-based milk, at 100-105°F
1/4 cup (57g) vegan butter, melted (I like Earth Balance or Country Crock Plant Butter)
1/4 cup (55g) granulated sugar
3 cups (420g) all-purpose flour, plus more for shaping
2 teaspoons Diamond Crystal kosher salt
For the egg wash:
1 tablespoon extra-virgin olive oil
1 tablespoon maple syrup
flaky salt, for topping
Instructions
1-First, begin the tangzhong. In a small pot whisk together the 23 grams of all-purpose flour and 120 grams of plant-based milk. Put this over medium heat and cook, stirring often, until it thickens and starts to look like a gel. If you want precision, you want it to be 175°F. But if it’s nice, thickened, opaque and gluey, you’re in a good spot. Remove this from the heat and set it aside to cool.
2-In the bowl of a stand mixer, add the 9 grams of active dry yeast, 240 grams of warm plant-based milk, 57 grams of melted vegan butter and 55 grams of granulated sugar. Whisk this together and let it sit for 5-7 minutes, it should get slightly foamy.
3-Next, add the cooled tangzhong and use the hook attachment to mix this in with the rest of the wet ingredients. Once it is fully combined, add 420 grams of flour and 2 teaspoons of kosher salt.
4-Mix this with the hook attachment on medium speed for 8-10 minutes, or until the dough is smooth, tacky, and pulling away from the sides of the bowl.
5-Transfer the dough to another bowl, cover with a towel and let it rise for 1 hour, or until nearly doubled in size.
6-When the dough has risen, lightly flour your hands and punch down the dough. Move it to a lightly floured work surface and split the dough in half. This will create two 9 by 5-inch loaf pans, so each half will go in one pan.
7-Line the pans with parchment paper, or grease them well.
8-To shape the dough, you have two options:
The first, you can do traditional rolls: cut 1/2 of the dough into 8 even pieces, each weighing 54 grams each. Put the dough in your palm and pull in each edge, pinching it into a ball. Put the seam side down and swirl your hands around the dough ball a few times, making it a tight roll. Put the 8 rolls in the loaf pan, cover and let rise another hour or until 50% larger.
9-Another shape I like is a very informal twist: first, cut the dough into three long pieces. Braid them into a long braid. Instead of stopping here, cut the braid crosswise, making 6-8 small strips. Take each strip and very gently stretch it out with your hands until it’s longer, then “loop” the strip around your fingers, creating a layered, folded roll. Gently press this roll into the loaf pan, then repeat with the others, stacking them on top. You’re essentially creating a braid, but with a bit more fun and interest. Cover and let this rise another hour, or until 50% larger.
10-Preheat the oven to 375°F convection, or 400°F standard.
11-To make a vegan egg wash, whisk together the maple syrup and oil and brush it over the rolls.
12-Bake for 23-25 minutes, or until the rolls are lightly golden on top. Enjoy warm.

03/13/2026

Gluten Free Almond Croissant Cake
Ingredients
150 g (¾ cup) caster/superfine or granulated sugar
55 g (½ stick) unsalted butter, melted and cooled until warm
50 g (3½ tbsp) sunflower or vegetable oil (or other neutral-tasting oil of choice)
3 US large/UK medium eggs, room temperature
60 g (¼ cup) whole milk, room temperature
30 g (2 tbsp) full-fat plain or Greek-style yoghurt, room temperature
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
150 g (1¼ cups) plain gluten free flour blend
135 g (1⅓ cups) almond flour (or almond meal or finely ground almonds)
1½ tsp baking powder
¼ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
¼ tsp salt
Almond frangipane:
200 g (1 cup) caster/superfine or granulated sugar
140 g (1¼ sticks) unsalted butter, melted and cooled until warm
2 US large/UK medium eggs, room temperature
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
½ tsp almond extract
300 g (3 cups) almond flour (or almond meal or finely ground almonds)
¼ tsp salt
You'll also need:
90 g (1 cup) flaked almonds
powdered/icing sugar, for dusting the baked cake
Instructions
Almond cake:
1-Adjust the oven rack to the lower middle position and pre-heat the oven to 350ºF (180ºC). Lightly butter a 9-inch (23cm) springform pan and line it with parchment/baking paper. (A 10-inch/25cm springform pan will work as well.)
2-In a large bowl, whisk together the sugar, melted butter, oil, eggs, milk, yoghurt and vanilla until well combined.
3-In a separate bowl, whisk together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt.
4-Add the dry ingredients to the wet, and whisk everything together into a fairly loose, smooth batter with no flour clumps. Set it aside while you prepare the almond frangipane.
Almond frangipane:
1-In a large bowl, mix together the sugar, melted butter, eggs, vanilla and almond extract until well combined and smooth.
2-Add the almond flour and salt, and mix well until smooth.
3-Transfer the frangipane to a piping bag with its end cut off (or you can use a large round piping tip).
Assembling & baking the cake:
1-Pour the almond cake batter into the lined springform pan and smooth out the top.
2-Pipe the almond frangipane in an even layer on top of the cake batter. I usually pipe it in parallel lines in one direction, and then pipe any remaining frangipane in the perpendicular direction in evenly spaced lines, so that you get a fairly even coverage. (See blog post for photos.)
Tip: Piping the almond frangipane on top of the cake batter with a piping bag ensures that you get a perfectly even layer that doesn’t sink to the bottom during baking – instead, it stays put on top of the cake. In comparison, dolloping it on with a spoon or a scoop tends to displace the cake batter too much, and it also creates areas where the filling is too thick and therefore tends to sink as the cake bakes.
3-Sprinkle evenly with the flaked almonds.
4-Bake at 350ºF (180ºC) for about 60-70 minutes. If the flaked almonds on top start browning too much, you can cover the cake with a sheet of aluminium foil, shiny side up, and continue baking until done.Because of the frangipane layer, it can be tricky to know when the cake is fully baked. That’s because the almond frangipane always stays slightly gooey. So, when you insert a toothpick or cake tester in the centre, you’ll always see some frangipane sticking to it BUT you shouldn’t see any raw or half-baked cake batter. Furthermore, when the cake is done, it should be slightly rounded on top and fully set/not wobbly at all. If it has a dip in the centre or if it’s still slightly wobbly when you shake the baking pan, it needs longer in the oven.
5-Allow the cake to cool in the springform pan for about 15 minutes before removing it from the pan onto a wire rack to cool.
6-Dust it generously with powdered/icing sugar before slicing and serving. You can serve it warm or cooled completely to room temperature.

03/13/2026

Blueberry Bruschetta recipe
Ingredients:
8 ounces burrata
1-2 tablespoons extra virgin olive oil
¼ cup toasted pistachios
2 tablespoons fresh basil, torn
½ teaspoon flaky salt and pepper
1 cup blueberry agardolce
Spread burrata on a plate. Spoon over 1 cup blueberry bruschetta, then finish with olive oil, toasted pistachios, fresh basil, and flaky salt and pepper. Serve with toasted bread and prosciutto.
Enjoy!

03/13/2026

Crispy Tacos recipe
Ingredients:
5 tortillas
400g ground beef
Salt, pepper
Lettuce
Ketchup or barbecue sauce
Any chips of your choice
Season the ground beef in a pan with salt and pepper. Dip the tortillas in the ketchup first, then coat with the chips. Place them on a wire rack and bake in a preheated fan oven at 180°C (356°F) for about 15 minutes. (They will be soft when they first come out of the oven, but they will crisp up as they cool.)
Finally, add the lettuce, cooked beef, and sauce on top. Enjoy!
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Viral Reel #

03/12/2026

Carrot Top Hot Sauce
Ingredients
2 cups carrot tops
2 jalapeños, seeds removed
1/2 inch k**b of fresh ginger
1 tablespoon Diamond Crystal kosher salt
1 tablespoon granulated sugar
1/4 cup white wine vinegar, or lemon juice
1/2 cup extra-virgin olive oil, plus more as needed
Instructions
1-Chop up the 2 cups of carrot tops, this helps prevent them from getting stuck in the food processor. Halve the 2 jalapeńos and remove the seeds.
2-Add the carrot tops, jalapeños, 1/2-inch k**b of ginger, tablespoon of salt, tablespoon of sugar, and 1/4 cup white wine vinegar to a food processor or powerful blender. Pulse until you have a chunky sauce.
3-Add 1/2 cup olive oil in two batches, pulsing in between. You want the sauce the texture of pesto. Add more oil until you reach the desired consistency (it shouldn’t need much more).
4-Taste and season with more salt or vinegar as preferred.
5-Store this in the fridge, it will keep well and improve with time for 2-3 weeks.
Serving: 1 tablespoon
Calories: 46kcal
Carbohydrates: 3g
Protein: 1g
Fat: 4g
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03/10/2026

Lemon Asparagus Spaetzle
Ingredients
For the spaetzle:
6 tablespoons (100g) cool water
2 large eggs
1 cup (140g) all-purpose flour
1/2 teaspoon Diamond Crystal kosher salt
For the sage beans:
4 ounces dried white beans, soaked overnight
1/2 (5 oz) medium yellow onion
4 smashed garlic cloves, skin on
10-15 sprigs of thyme, or 5 sprigs of rosemary
1/4 teaspoon red pepper flakes
1/2 teaspoon dried sage
1 tablespoon Diamond Crystal kosher salt
1/4 cup extra-virgin olive oil, plus more for the asparagus
6 cups water
1 pound asparagus
1 lemon, for juicing
sour cream, optional, for serving
freshly cracked black pepper, for serving
Instructions
1-In a large (at least 7-quart) pot or Dutch oven, add the 4 ounces of dried beans, 1/2 of the onion, 4 smashed garlic cloves, 10 sprigs of thyme, 1/4 teaspoon red pepper flakes, 1/2 teaspoon dried sage, 1 tablespoon kosher salt and 1/4 cup olive oil. Pour in 6 cups of water, bring this to a boil, then reduce to a simmer. Cook for 1 hour, covered, or until the beans are tender.
2-To make this using canned beans, do everything in the step above, except omit the beans. When the broth has been simmering for 45 minutes, drain and add the canned beans, continue the recipe as normal.
3-While the beans are cooking, make the spaetzle batter. Whisk together 6 tablespoons of water and two eggs until light and creamy. In a large bowl, add 1 cup of flour and 1/2 teaspoon salt, then gradually whisk in the egg mixture until you have a smooth batter, set aside.
4-Snap the white or woody ends off the pound of asparagus, then thinly slice the asparagus at a sharp angle.
5-To a large pan over medium heat, add a drizzle of olive oil. Add the asparagus and cook, stirring occasionally, for 5-6 minutes or until the asparagus is tender and beginning to char slightly. Season with salt and turn off the heat.
6-When the beans are done cooking, remove the onion, garlic cloves and thyme. Keep the water at a simmer.
7-Now it’s time to make the spaetzle. The goal is to “drop” the batter into the simmering water in bean-sized pieces. I like to do this by scooping a lot of batter into a large spoon, holding that spoon over the pot and use a smaller spoon to ease off bits of batter a little at a time, rotating around the pot. Do this quickly so that the spaetzle can all cook at relatively the same time. You will know they are finished when they float.
8-When all the spaetzle are floating, add in the asparagus. Squeeze in the juice from 1/2 of a lemon, mix and taste. Season with more salt or lemon juice as needed.
9-Serve in bowls with sour cream and freshly cracked black pepper.
Serving: 12ounces
Calories: 414kcal
Carbohydrates: 49g
Protein: 15g
Fat: 17g

03/09/2026

Covered Hamburger
For the dough:
1 glass of warm milk
1 tea glass of warm water
1 tablespoon of sugar
Half a packet of instant yeast (5 grams)
1 egg (yolk for topping)
1 teaspoon of salt
4-4.5 cups of flour
2 tablespoons of butter
For the meatballs:
500 grams of minced meat
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of molasses
For the caramelized onions:
2 large onions
2 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of sugar
In:
Burger cheese
Roasted black pepper
For the topping:
Egg yolk
Sesame seeds
For the burger sauce:
4 tablespoons of mayonnaise
2 tablespoons of ketchup
1 tablespoon of mustard
1 tablespoon mustard
2 pickled cucumbers (finely chopped)
How to make:
For the dough, mix warm milk, water, sugar and yeast and let it sit for 5 minutes. Add egg whites, salt and flour and knead until you have a soft dough. Add butter and knead for another 5 minutes. Cover and let rise for about 1 hour.
For the caramelized onions, fry the finely chopped onions in olive oil over low heat. Add salt and sugar and caramelize for about 15 minutes, stirring occasionally, until they darken in color and become soft.
For the meatballs, add the ground meat, salt, pepper and molasses and knead well.
Take tangerine-sized pieces of dough from the fermented dough and flatten them. Place the meatball, caramelized onion, roasted pepper and cheese in the middle, then close the dough. I made one with two meatballs and the other with one.
Arrange them on a baking sheet lined with parchment paper, with the closed side facing down. Brush with egg yolk and sprinkle with sesame seeds.
Bake in a preheated oven at 180 degrees for about 20-25 minutes, or until the top is golden brown.

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