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Oh look! A commercial for Progresso bread crumbs ;-) Hope they appreciate it. You can use any kind of bread crumbs at this point. This will help keep the meatballs firm. Eventually, I will come up with a recipe for "real" bread crumbs made from crusty garlic bread leftovers but that's for another day. At this point you put in, oh, about a handful or so. Read the recipe for details..
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| Then you add some Parmesan cheese, this helps hold the meatballs together while cooking. There is a lot of meatball "glue" that is necessary to keep all this stuff together while browning the balls. |
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| Here we add some nice seasoning, some basil, black ground pepper, some salt, and a little more fresh parsley.. |
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| Here on the left is the meatball mix, almost ready for mixing into balls. On the right you see the sauce, patiently waiting for the meatballs. Have you been stirring the sauce while making these meatballs. I hope so. No??? Stop! Stir the sauce. OK, now back to the meatballs. ;-) |
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| This is a very important secret tip! Add just a touch of red wine to the mix; it adds some nice flavor. |
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| Now you are going to get messy. Don't be afraid, just dig right in and mix all this stuff up really good. Take some time mixing everything in so it's all evenly proportioned. |
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...And mix... and mix.... keep going, mix it well.
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| At this point, check the consistency of the meat. If it's still wet and not holding together nicely you will need to add a bit more bread crumbs and a touch more Parmesan cheese. |
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| Now just a little bit more fresh parsley and you're almost ready! |
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| Now, squeeze it all together into a big ball. |
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| That's a bigga meataballa!!! If you can make you meatball mix into one big firm meatball like this, then you are ready for it to have babies. Next you will be making a bunch of meatballs from this one big one.. |
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<<< Take me back to the beginning photos of the meatball making process,
I think I missed something |
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