71PA_Highboy
An Unknown but Engorged Member
OK,
So I don't 'cook' often, so when I do I try to make several meals worth.
In this case it is meatballs, italian centered.
1 LB ground beef 97% lean
1 LB-ish italian sausage (mild/hot to suit you)
1 lb ground lean meat - turkey, chicken, lamb... choose your flavor profile
2 eggs
1 cup italian seasoned bread crumbs
1 tbs italian seasoning (are you getting the flavor profile?)
Mix everything in a big bowl. two ways to do this.... leave everything on the counter for an hour to warm up, then mix and stick back in the fridge for an hour before you make the meatballs, or take everything out of the fridge and make it as quickly as possible. The warmer is it the more it will stick to your hands, so the key is the mixture needs to be cold.
Since I use these for spaghetti and meatball subs, I make them @2 ounces and cook them at 350 for 23 minutes.
Let them cool then then bag them and put them in the freezer for future me to eat....
So I don't 'cook' often, so when I do I try to make several meals worth.
In this case it is meatballs, italian centered.
1 LB ground beef 97% lean
1 LB-ish italian sausage (mild/hot to suit you)
1 lb ground lean meat - turkey, chicken, lamb... choose your flavor profile
2 eggs
1 cup italian seasoned bread crumbs
1 tbs italian seasoning (are you getting the flavor profile?)
Mix everything in a big bowl. two ways to do this.... leave everything on the counter for an hour to warm up, then mix and stick back in the fridge for an hour before you make the meatballs, or take everything out of the fridge and make it as quickly as possible. The warmer is it the more it will stick to your hands, so the key is the mixture needs to be cold.
Since I use these for spaghetti and meatball subs, I make them @2 ounces and cook them at 350 for 23 minutes.
Let them cool then then bag them and put them in the freezer for future me to eat....
