Mama Deb (mamadeb) wrote,
Mama Deb

Cooking Update II

Meatballs are on the stove. It was a bit more labor intensive than a pot roast - had to grate the onions and chose to grate the shell of the challah I'd disemboweled for my croutons instead of using matzo meal. I did make life easier - I put the exoskeleton in the freezer so it would be easy to grate and I used my hand blender to pulverize the onions and garlic instead of hand-grating them. (This didn't work for the bread crumbs, so I hand-grated that.)

I mixed up 3 pounds of ground beef - 2 pounds of chuck and one pound of extra-lean shoulder - with about 2/3 cup of bread crumbs, two pulverized yellow onions and two garlic cloves, one egg, oregano, fresh pepper and a bit of crushed tomatoes (my mom's rule - if it goes in the sauce, it goes in the meatballs). Then I chopped up more onions and garlic and sauted them in olive oil. I added a small can of tomato sauce, pepper and oregano. Then I made baseball sized meatballs, put them in the pot and covered them with the rest of the crushed tomatoes and some water. I'm going to add a shot of vinegar and go shopping.

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