dianeseattle
Member
From one pound of 85% lean grass fed beef I get three different kinds of meatballs for more than three meals.
From left to right we have cheese filled snack meatballs, Italian meatballs in marinara, and Swedish meatballs in a milk and horseradish sauce.
These are going into a 350 degree oven for about half an hour. I segregated them with aluminum foil and I can just take them out in the foil packets and transfer them to the refrigerator or freezer. Or to my plate of course.
After seasoning and rolling each batch of Meatballs, I sauteed them to get slightly Brown in a non-stick pan so I didn't have to use any oil. Then I added the sauce to the Swedish meatballs which actually was just milk that I let reduce plus about a teaspoon of horseradish. To the Italian meatballs I added a bed of marinara sauce, and just dropped the cheese filled meatballs into the empty compartment. They aren't cooked all the way through which is why I am baking them.
From left to right we have cheese filled snack meatballs, Italian meatballs in marinara, and Swedish meatballs in a milk and horseradish sauce.
These are going into a 350 degree oven for about half an hour. I segregated them with aluminum foil and I can just take them out in the foil packets and transfer them to the refrigerator or freezer. Or to my plate of course.
After seasoning and rolling each batch of Meatballs, I sauteed them to get slightly Brown in a non-stick pan so I didn't have to use any oil. Then I added the sauce to the Swedish meatballs which actually was just milk that I let reduce plus about a teaspoon of horseradish. To the Italian meatballs I added a bed of marinara sauce, and just dropped the cheese filled meatballs into the empty compartment. They aren't cooked all the way through which is why I am baking them.