|The new ridged stoneware|
Poe's Homemade Meatballs:
1 lbish hamburger meat
1 carrot, finely grated (I used a zester to grate it)
2 cloves garlic, pressed
1/2 stalk celery, finely chopped
1/4ish onion and/or 1-2 chives, finely chopped
1/2 cup grated Parmesan cheese
1/4-1/2 cup of (homemade) bread crumbs
Onion Soup Mix (I make my own)
I know the celery is a bit random but I like to sneak in veggies where ever I can. I couldn't taste it but I like knowing it's in there! I didn't measure anything so the measurements I gave are approximate. The amount of last three ingredients are entirely up to you depending on what you like.
1. Mix everything together in a large mixing bowl. I mix by hand because I feel it mixes better.
2. Shape the meatballs. I use a scoop to get meatballs all the same size, which important so they'll cook at the same rate.
3. I baked them in my handy dandy stoneware with ridges. I know you don't have one (yet) but I used to put a cooling rack on a cookie sheet to bake them. This works just fine!
|Meatballs before they're cooked|
I also made the sauce from scratch:
Poe's Homemade Sauce
Note: This is just what I put in it this time. I often add green pepper, hamburger and kielbasa when we have it (and aren't having meatballs!)
2 cans diced tomatoes
1 can tomato paste
2-4 garlic cloves
4-5 leaves of fresh basil & oregano
1. In a 12" skillet, saute onions in a little bit of olive oil.
2. When the onions are transparent, add the diced tomatoes and tomato paste. Mix well
3. After about 5 minutes, I add the garlic, Italian seasoning and the fresh herbs. Cover and let it simmer over a low-medium heat.
To make the meatball subs, I added the meatballs to the sauce and gently stirred to get them covered in sauce. I let them sit in the sauce for 8-10 minutes since they were a little cool and I wanted to warm them up. Then I put 3 meatballs in a hot dog bun, grated some Parmesan cheese and topped it with some coarsely chopped basil. YUM!
Anyone want to come wash my dishes?
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