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[–] piratse 0 points 3 points (+3|-0) ago 

good on ya. I just literally got home from the grocery store and am making brown gravy crock pot meatballs on Monday. I like to put them over white rice.

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[–] Firevine 0 points 2 points (+2|-0) ago 

till look like enough

Best way to cook.

This is very similar to a batch I whipped up a while back, except I added pancetta and fennel. Cooked them in my cast iron, let them rest after they browned, then deglazed the pan with a marinara sauce I made, then returned the meatballs to the pan and let them simmer. They were a huge hit. Something like eight pounds of meat got fucking wrecked that night. No leftovers at all. Feels Good Man.

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[–] Le_Squish [S] 0 points 1 points (+1|-0) ago 

That's why we don't want t to over cook them before they go in the freezer. The beef blood cooks out before the pork fat. Plenty juices left for later when you recook them.

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[–] MinorLeakage 0 points 1 points (+1|-0) ago 

The most annoying part is actually balling them. I always look down half-way through and wonder if I wouldn't just prefer a meat slab instead.

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[–] Le_Squish [S] 0 points 1 points (+1|-0) ago 

Use icecream scoop, fam.

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[–] MinorLeakage 0 points 0 points (+0|-0) ago 

That's a good suggestion. I usually make smaller ones so I can put them in soup, etc. I should get one of those smaller 1 or 2 ounce scoops.

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