http://smittenkitchen.com/2011/02/meatball-sub-with-caramelized-onions/
as suggested by Jesse
Everyone down here packs their meat in plastic wrap or ziploc bags before wrapping it in butcher paper, which I was surprised about. However it does keep the meat from getting freezer burn and also makes it easy to quickly defrost in water if you decide an hour before you want to eat that you want meat.
we mixed in a bunch of shit
made balls
browned them
cooked in tomato sauce
added caramelized onions and fresh mozarella
they were really good. the meatballs were really pretty simple but had good flavor
top-notch
ReplyDeleteI am not sure I could be bothered to pre-wrap the meat in plastic. It takes long enough as is.
ReplyDeleteThat fresh mozza is making me drool profusely.
ReplyDeleteThis is what I want for lunch right now.
ReplyDeletethe nice part about the plastic is that it is a lot easier to wrap the meat tightly in plastic than it is in butcher paper so then you can not worry about the paper as much and go quicker. But I agree it takes to long
ReplyDeletelooks awesome. more professional than our venison version. our balls were all flat and crumbling. tasted good, but didn't look as nice. we used swiss for the cheese which gave it a tang and cherry tomato sauce which give it some sweets. all and all a winner for us too.
ReplyDeleteyeah so we used half panko bread crumbs and mixed them with the bread from inside of the rolls and chopped it up really fine in the food processor which i think helped a lot
ReplyDelete