(Cooking) Telling my coworkers to eat my . . .
Posted: Tue Mar 10, 2020 12:18 pm
balls.
Meatballs that is. Do this two or three times a year and it's always an event.
Saute Onions
Prepare binder (fresh garlic, fresh basil, fresh parsley, seasonings, eggs)
Begin the mixing process (Sauteed onions, binder mix, bread crumbs, mozzarella cheese, parmesan cheese, ricotta cheese)
Mix in meats (2 pounds hamburger, 1 pound spicy italian pork sausage)
Place in smaller bowl and fridge it overnight to allow flavors to settle in
At this point you'll be about three hours in. And feel like you're about eight hours in due to the mixing process with the meats.
Next day we started off right early.
First we fry them in small batches so we can keep them all properly turned, then pan them for the oven.
Then they bake at 400 for 15 minutes to cook through and get tossed into a glass dish to rest in the fridge until the fats set up completely.
Couple hours later, we take our taste samplers, about 18 meatballs, and toss 'em in the crock with some marinara.
Four or five hours later we decide what we're doing. Most of the time the taste samplers go on spaghetti noodles, though sometimes we'll toss 'em on hogies, cover them with sliced provalone and bake them until the cheese is well melted. Thinking tonight's gonna be spaghetti and the leftover meatballs will make subs tomorrow.
It's a process, but they're worth it.
And potluck Friday, so there's gonna be a ton of "eat my balls" being handed out to the coworkers.
The house smells like an Italian Eatery blew up in it. It's awesome.
Meatballs that is. Do this two or three times a year and it's always an event.
Saute Onions
Prepare binder (fresh garlic, fresh basil, fresh parsley, seasonings, eggs)
Begin the mixing process (Sauteed onions, binder mix, bread crumbs, mozzarella cheese, parmesan cheese, ricotta cheese)
Mix in meats (2 pounds hamburger, 1 pound spicy italian pork sausage)
Place in smaller bowl and fridge it overnight to allow flavors to settle in
At this point you'll be about three hours in. And feel like you're about eight hours in due to the mixing process with the meats.
Next day we started off right early.
First we fry them in small batches so we can keep them all properly turned, then pan them for the oven.
Then they bake at 400 for 15 minutes to cook through and get tossed into a glass dish to rest in the fridge until the fats set up completely.
Couple hours later, we take our taste samplers, about 18 meatballs, and toss 'em in the crock with some marinara.
Four or five hours later we decide what we're doing. Most of the time the taste samplers go on spaghetti noodles, though sometimes we'll toss 'em on hogies, cover them with sliced provalone and bake them until the cheese is well melted. Thinking tonight's gonna be spaghetti and the leftover meatballs will make subs tomorrow.
It's a process, but they're worth it.
And potluck Friday, so there's gonna be a ton of "eat my balls" being handed out to the coworkers.
The house smells like an Italian Eatery blew up in it. It's awesome.
