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re: Meatball Recipe - UPDATED with pics for Otis
Posted on 7/25/13 at 12:34 pm to OTIS2
Posted on 7/25/13 at 12:34 pm to OTIS2
This is in progress now. Followed your sauce recipe almost to the letter - doubled. Meatballs were half Italian sausage and half ground beef, with milk-soaked (real) breadcrumbs, dried herbs, Pecc-Rom cheese and egg.
All the kids are in the pool, cooking down now. Meatballs are great. Sauce is developing. I'm jazzed. Will report final verdict later today or tomorrow.
Thanks again, all!
All the kids are in the pool, cooking down now. Meatballs are great. Sauce is developing. I'm jazzed. Will report final verdict later today or tomorrow.
Thanks again, all!
4
Posted on 7/25/13 at 12:37 pm to GarmischTiger
Awesome looking pot, GT. Hope the final product hits the mark. 
Posted on 7/25/13 at 12:45 pm to GarmischTiger
quote:
I'm jazzed
Posted on 7/25/13 at 12:47 pm to GarmischTiger
Looks good. I just froze a bunch of mine last night. Those meatballs also make a fine meatball sandwich on some good Italian or muffalatta bread with sesame seeds. You can reduce the sauce for those a little to make a bit thicker.
Taste it after it's cooled in the fridge also. That's the best time to make adjustments...after the flavors have had time to marry each other. It's a pain, but it's a good idea. I reheated my in the oven because it tends to stick sometimes to the bottom of the pot. Stir often today to prevent that.
Taste it after it's cooled in the fridge also. That's the best time to make adjustments...after the flavors have had time to marry each other. It's a pain, but it's a good idea. I reheated my in the oven because it tends to stick sometimes to the bottom of the pot. Stir often today to prevent that.
Posted on 7/25/13 at 12:50 pm to GarmischTiger
lookin good
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