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Post by Chuckie on Sept 16, 2020 20:17:19 GMT -5
I found a website--researching Mach12's mixer--and this recipe was on there.
I got 80 meatballs (after I sampled TWO!). Guess I was overzealous with my "meatballing"!! Will post here too, lest the link "dies". As an aside, there are several OTHER recipes on their website that look interesting... FREEZER MEATBALLS2 large eggs 1/2 cup whole Milk 1/4 cup ketchup 2 teaspoons Worcestershire sauce (I used a TBS, cuz I LIKE it!!) 1.5 cups oatmeal 1/2 cup chopped onion 2 TBS dried minced parsley 2 tsp salt 3# ground beef Preheat Chambers to 400. Combine dry ingredients in bowl; whisk eggs, and combine w/ketchup, milk, onions and Worcestershire sauce and add to bowl, mixing well, then add beef and mix lightly. DO NOT OVER MIX (use a gallon or larger bowl). Shape into 1 1/8" balls, (I used a melon baller). Place on half sheet pans (lined with foil). Bake, uncovered at 400° for 8 minutes, turn, (a soup spoon works well for this), bake 6-8 minutes more. Bake one sheet at a time unless using a convection oven, for adequate browning (I only did one tray @ a time in the Chambers for this reason, but IMAGINE two would be FINE) For 2 servings: Divide into quart freezer bags, 10 balls each (I did 12). Cool and freeze. To use: thaw if possible, heat in pan in sauce, spaghetti sauce or gravy over low heat 10 minutes or until heated through. Entire recipe can be cooked and served immediately or frozen and reheated for company. Or use in any recipe calling for meatballs; like soups and casseroles. At any rate, I sampled a couple, they tasted GR8, and were indeed DONE (I worried about that). CHEERS! Chuckie
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Post by mach12 on Sept 16, 2020 22:11:09 GMT -5
Man Chuckie, that looks exactly like the recipe my mother used. I'm sure of it. She'd make them and freeze them and then would take them out and put them in a round cake pan, cover it with foil, and stick them in the oven. I don't know what temperature buck it wasn't real high. She'd make up spaghetti sauce and we'd have them with spaghetti. She worked for an Italian lady when she was a teen and really learned some great pasta recipes.
That website is a keeper too! I think that's one of the fun parts of a research project like that mixer is all of the cool stuff you come across in the process. Looks like I know what I'll be digging through this evening...
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Post by Chuckie on Sept 28, 2020 15:53:05 GMT -5
Man Chuckie, that looks exactly like the recipe my mother used. I'm sure of it. She'd make them and freeze them and then would take them out and put them in a round cake pan, cover it with foil, and stick them in the oven. I don't know what temperature buck it wasn't real high. She'd make up spaghetti sauce and we'd have them with spaghetti. She worked for an Italian lady when she was a teen and really learned some great pasta recipes. That website is a keeper too! I think that's one of the fun parts of a research project like that mixer is all of the cool stuff you come across in the process. Looks like I know what I'll be digging through this evening... OK, the Chiefs don't play until after SEVEN tonight, so that's a bit late for usual appetizers. I remembered yesterday that I'd stuck these up in the freezer, and hauled them out. I had some shish-ka-bob skewers and some mushrooms I had been marinating for this very thing. I also bought a bag of Aldi's little mini/multi-coloured potatoes, which I parboiled. I sampled one, did NOT pick up enough of the garlic salt in the boiling H20 IMHO, so I put them all in a ziplock w/1-tsp olive oil, and a tsp of garlic salt, shook them up & the salt "stuck". First thing I did was put on a meatball, then a parboiled spud, next a chunk of pepper cheese, one of our grape tomatoes, a marinated mushroom, then a stuffed green olive & repeated--only using sharp cheddar for the second piece of cheese: And since Monkey has grey hair (blue or grey hair is one of the requirements to master Saran wrap!!), I conned her into wrapping them. She rolled them ALMOST all the way up, then I inserted a garlic breadstick, did the final rollup, and twisted the ends shut:
At any rate, hope they're liked/appreciated, as they're V-E-R-Y time consuming (but EASY!) to assemble!! CHEERS! Chuckie
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