big.big.bag.of.balls. thanks for pointing me in the right direction, ms kosmicjelli. i made a glaze not a sauce.
lol
I know a glaze...
_________________ Last visit was: Wed Dec 31, 1969 7:00 pm It is currently Wed Oct 22, 2008 6:43 am When the Power of Love overcomes the Love of Power, the World will know Peace. - Jimi Hendrix
_________________ Last visit was: Wed Dec 31, 1969 7:00 pm It is currently Wed Oct 22, 2008 6:43 am When the Power of Love overcomes the Love of Power, the World will know Peace. - Jimi Hendrix
Im sitting here laughing by myself the stream of durtyness thats taking me
_________________ Last visit was: Wed Dec 31, 1969 7:00 pm It is currently Wed Oct 22, 2008 6:43 am When the Power of Love overcomes the Love of Power, the World will know Peace. - Jimi Hendrix
Joined: Wed Oct 20, 2004 3:26 am Posts: 7994 Location: Philadelphia
I make pretty damn good meatballs. I think the key is using the veal/pork/beef blend and a 50% ration of cups of seasoned bread crumbs per pound of meat. I typically do 1.5 lbs of meat so I use 3/4 cup of breadcrumbs. I do 2 eggs, a fair amount of garlic, salt and pepper, worchestershire sauce and a wee bit of milk. I find that baking them is the best cooking method.
So aside from my meatballs this is a must try recipe, me and a friend did a meatball cook-off and I made these and everyone loved them. On this recipe link they changed it from the original, say use a sheet pan for cooking....in the original they said use mini muffin trays and form the balls to fit into them (of course make sure to spray them w cooking spray). They bake nicely in them and the fat is left at the bottom of the sections.
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