A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Sunday, April 02, 2006

Meatballs & Meatloaf

Someone pointed out that I didn't give any instructions for the meatballs in the Meatball Soup recipe - that was because meatballs have their own recipe and here it is:

These are placed together because they are Identical. It is merely the form that changes, not the ingredients - unless you choose to vary them and add a bit more to the meatloaf (just don’t ever do what someone I know did and throw in a can of Veg*all! It is Meatloaf, not a Casserole - not to mention that Veg*all is a despicable excuse for a vegetable.)

1 – 1.5 lbs. Ground beef (should be chuck – any meat with too little fat will be dry)

2 eggs

1 cup Progresso Italian dry breadcrumbs (Progresso is best, if you use something else, add a grated clove of garlic)

Mix all this stuff together & shape as you please for whatever you’re making.

For Meatballs: Fry in a little olive oil til brown – then cover – so they won’t get all hard. If you like you can pour off the fat and add some tomato sauce – keep the heat fairly low. By the time you finish boiling water and cooking pasta, the meatballs should be done.

For Swedish Meatballs: I don’t make these very often, but you should’ve figured out (afterall, cooking is supposed to be creative! I would have to live to be 500 if I had to spell out every possible variation of everything) that they are the same, except use plain, rather than Italian seasoned breadcrumbs.

For Meatloaf: Put in an oven preheated to 350F & bake for one hour – if you like you could put some ketchup or tomato sauce or barbecue sauce on top before baking.

Note to Self: Why do meatballs seem to prefer to assume a pyramidal shape as opposed to staying round? There must be some physics involved that I'm not aware of ... Posted by Picasa


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