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It's here. Where we going drinking tonight?
Fuqin Friday
- Thread starter Peter Gozintite
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Probably just my personal wine cellar.
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Is that code for " in the fetal position in my pantry"?
We're going to @gobucks' mom's basement to drink his stash.
Might be sitting out on the back deck tonight. Looks like a good night for it.
Clear and in the 70s.
Made spaghetti and meatballs for dinner last night. Forgot to buy Italian bread. Wife made the @inimical "garlic bread" - butter and powdered seasonings on toast.
You're not far off there.
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That's not terrible. When I go that route, I'll usually put some oregano and kosher salt on it too.
Did you make the meatballs from scratch?
To be truly "from scratch" it would include breeding, raising, butchering and grounding his own animal. I'm guessing 'no' on that one...
Not this time, cheated with bagged meatballs. Sauce was mainly tomatoes from the garden, though.
Been a bit since I've made meatballs. It's difficult to balance how much ground beef to eat and how much to stuff in tube socks.
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Fuck you.
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We found a brand of frozen meatballs that are ok and we keep them on hand for easy/quick meals.
I haven't made meatballs in ages because I'm not sure the juice is worth the squeeze. If we want better meatballs, there are a few restaurants around to get them from.
For sauce, we usually go with Rao's. Kinda funny using Rao's sauce with frozen meatballs. . .
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So jelly
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Yeah we tend to make a "spaghetti meat sauce" instead of meatballs around these parts...
I usually do a big batch and freeze them when I make my own. The bag I just bought was $12 for 3 pounds. I would make my own when I could get beef and/or pork for about $2/pound, right now I rarely see either for $3/pound, and not less. So I haven't done it in a while. Can't beat them fresh out of the oven, though.
Large Batch Freezer Meatballs (large batch recipe) - Easy Budget Recipes
These Freezer Meatballs are delicious, easy to make, and make enough for 17 servings! They cost just $25.67 to make which works out to 76¢ per meatball!
easybudgetrecipes.com
My normal go-to is just to take Italian sausage out of the casing, brown it, then serve it with the sauce.
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Yes, we do that much more often than making meatballs from scratch.