If you have ever found yourself craving food inside of an edible bowl but wanted to cut down on carbs, then we have some great news. A visit to The Vulgar Chef resulted in one of the best, easiest, and quickest meal vessels you could ever make (providing you know how to make meatballs). Behold: The Meat-Bowl.
That’s right — it’s not a bread bowl. It’s a meat bowl. For housing other kinds of food. So, okay, you aren’t cutting down on carbs. Not really at all, especially because you’re going to want some garlic bread with this. But it is really easy. The most complicated thing you’ll need is a meatball recipe. Here’s a stupid-easy one:
Meatball Meat:
20 oz. of the ground meat of your choice (beef, pork, turkey, combinations of any of those)
1 egg, beaten
1/3 cup of Italian breadcrumbs
Olive oil
Preheat your oven to 350 degrees.
With your hands, mix the meat, egg, and breadcrumbs until everything seems like it’s all together. Not like your friends at 2:30 AM on a weekend.
The olive oil, which would have been used for the pan to bake the meatballs in the oven, can still be used but you’re not making meatballs tonight. You’re making meat-bowls. Instead, you can drizzle olive oil on the balls of tinfoil you’re going to make to form the bowls. When making those foil balls, keep in mind that the meat-bowl is being formed on the outside, so the ball doesn’t have to be that big.
Put the meat-covered foil balls bearing your meat-bowls on a baking sheet (cover it in foil so you don’t have to wash it, which is a little trick we lazy, wasteful people use) and bake for 15-20 minutes.
What you put in your meat-bowls is your business. In fact, the way you make your meat-bowls is your business because you could go full-on fancy if you want. But I’m just here to help you with the meat-bowl. If you want to be a real rebel, you can put bread-bowl spinach dip in a meat-bowl just to spite your vegetarian friends. But you can also go by The Vulgar Chef and put spaghetti in your meat-bowl.
Use your imagination. Picture what you like eating with meat or directly before meat and put it in a meat-bowl. The world is your meat-bowl.
Source: The Vulgar Chef
