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/ck/ - Food & Cooking

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20288576 No.20288576 [Reply] [Original]

forgot to take pics of the raw meatballs, apologies, i will tell you how i made them
>1lb mixture of beef and pork, approximate 1/3 to 1/2 lb of blended chicken livers
>half an onion, finely diced
>salt and pepper
>italian spices
>few dabs of the wishishoure sauce
>poured in bread crumbs till good

>> No.20288586
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20288586

>>20288576
then there is the sauce, simple really
>good amount of olive oil and butter, put on the heat
>italian spices, red pepper flakes thrown in
>didnt have fresh garlic and didnt want to go back to the store
>few spoons of minced garlic in jar with a squeeze of garlic paste solves this
>healthy squeeze of tomato paste
>2 cans whole peeled san marzonos blended get thrown in after the aroma hits
>chunks of carrot and an onion cut in half to stew while it simmers

>> No.20288590

Hurry up and post those updates phaggot im salivating

>> No.20288596
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20288596

>>20288590
>let sauce simmer and dimmer for like an hour or two
>meatballs in the 350 oven for 20-30 minutes
>i mistimed it all so they just sat in the oven after i turned it off for a bit
>remove carrots and onion, add to compost
>throw in meatballs and let them simmer some more
it is around now that i salted and seasoned for flavor

>> No.20288602
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20288602

>>20288596
fresh pasta from the italian deli in town, i usually prefer angel hair but they only had that boxed and i was ballin out tonight
>simply boil the pasta in salted water
it almost overflowed but i stopped it last minute

>> No.20288604
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20288604

>>20288602
the end result, with some parmesan also from the italian deli grated on top, not pictured is the texas toast garlic bread because i forgot to get good garlic bread at the italian deli

gotta say chucken livers in meatballs is a GAME CHANGER

>> No.20288714

i like pasta

>> No.20288740

I've never made meatyballs before good job anon

>> No.20288767

>>20288604
That looks good, anon. Enjoy!

>> No.20288773

you can actually cook meat without the ball ritual. way easier

>> No.20288856

>>20288604
well done, will have to try that for meatballs in the future. if you want another game changer, make some fresh pasta next time, night and day even if you get the good dried shit straight from italy

>>20288714
based

>> No.20289137

>>20288604
Looks excellent, great job!

>> No.20289568

>>20288856
>if you want another game changer, make some fresh pasta next time
the pasta was fresh though from the italian deli

>> No.20290354

>>20288576
>he doesn't love his meatballs enough to caramelize the onions

>> No.20290371

>no parm or romano in the meatball mix
NGMI

>> No.20290416

>>20290371
You have to add like 10 doller worth of cheese to even be able to tell its in there

>> No.20290680
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20290680

>>20290354
i dont like the texture of caramelized onions

>> No.20290747
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20290747

>>20288576
Good show! My method is similar to yours. Here's a pro tip. If your sauce is too acidic, don't add extra sugar. Add just a few pinches of baking soda. Not too much, because it'll make the sauce waaay too sweet and flat. It'll foam up a bit as the soda neutralizes the acidity. I wish I had learned this hack earlier.

>> No.20292095

>>20288604
sloppa