Moz'za Filled Meatballs

add some butter to diced carrots

meatball show-down?

Sure if this thread is still up.

take moz'za out of freezer and roll them into your meatballs
when you're done with these it's time to add all your tomato-related ingredients to your onions and carrots.

how is that bolognese

looks good though

>bolognese
It's literally just spaghetti and meatballs

onions and carrots

because I thought that was the name of the sauce

the first appearance of a surprise snack ingredient

bolognese is a meat sauce

you should try adding celery to the onions and carrots, it's really good

mamamamamameatballs

yeah I forgot the celery

Will return to this thread in 3 hours to see results.
>you should try finishing that mirepoix
You don't say?

put the meatballs aside and add some extra butter for the shrooms

>mirepoix
I'm learning a lot of stuff here

shrooms

meatballs looking good

shrooms again, ready this time

add meatballs and shrooms to sauce
gonna leave it on a low fire for about 2-3 hours

Getting hungry though. Thank god the bread is ready.

A tip, OP. I oven-bake my meatballs, and I make a SHIT load. I then individually freeze them, and re-heat them in marinara sauce to give them some flavor. Not sure if this would work well with mozzaballs, but try it next time you're making regular meatballs.

it's time for HOT DOGS

will remember

those hot dogs look pretty gross dude

they're awful

>That much bread for those tiny dogs

please stop

>something snappy well-thought-out comment about your mom and tiny dogs

why fork? are you a woman or gay?

update

a man who doesn't want raw meat on his salt shaker

How fat are you OP

What's that book?

they became a bit dark. and one of them fell apart and spilled cheese over the pan that burned.

But they taste really good. i made some djuvec rice with them.

it looks a bit like the stuff that comes out of your behind

school project, redesigning a tv-magazine

tv guide

tv-guide 2

...

quote & portrait

another quote

...

they look delicious

whats with the ISIS flag printout?

testprint for a different school project
1/2

2/2

taste-test meatball

Whats the verdict? Did you died?

could've used a little more seasoning, but it was good. forgot to take a pic though

What seasonings would you recommend?

It didn't look like you used any seasoning at all.

My meatballs come out great every time. This is how it's done:

1lb ground beef
1lb ground pork
1 big yellow onion
1 head of garlic
1 pack of fresh basil
oregano
salt and pepper
shredded parmesan
1 large egg
white bread
milk

place the meat in a giant bowl
chop up and sautee 1/2 of the onion, garlic and basil
place a few slices of bread in a bowl and pour in enough milk to cover the bread
dump the sauteed o/g/b in the giant bowl with the meat, along with a shitload of salt and pepper, 1 cup of parmesan and a sprinkle of oregano
sautee the rest of the o/g/b to be used in the tomato sauce
take the bread out of the milk and gently squeeze out about 2/3 of the milk
add milkbread and the egg to the giant bowl
mix and mash with your hands until it looks like a pink paste
form the paste into balls of whatever size you like and brown them in olive oil in a piping hot skillet
do not cook them all the way through
place browned balls on a paper towel-covered plate to absorb some of the grease
place balls in the tomato sauce and cook on medium-low heat for 2-3 hours

wa la. perfect balls every time.

what kinda italian herbs? also how did you season the sauce?

you add any butter/oil before you put em in?

also, how much breadcrumbs?

OP what did you do with the clove of garlic? all these questions at the bottom are mine, i'm trying to organize this into a recipe.. here's what i have so far

Mozzarella Stuffed Meatball Pasta
Ingredients
Meatballs
• 1kg mixed minced
• Mozzarella
• Bread crumbs
• Eggs (1)
• seasoning
Sauce
• 2 onions
• 1 clove garlic
• 2 thicc carrots
• Definitely some celery
• 250g button mushrooms
• 100g tomato paste (concentrated)
• 800g chopped tomatoes (canned)
• 3 dl passata of tomatoes
• 1 cup red wine
• Seasoning

Instructions
1. Cut mozzarella into small chunks to form meatballs around and put in freezer
2. In a mixing bowl, combine mixed minced, “Italian herbs”, egg, and breadcrumbs. (a little nutmeg?)
3. Form into big balls
4. Prepare mirepoix (instructions at bottom)
5. Take mozzarella out of freezer, flatten meatballs and fold them around mozzarella chunks
6. Incorporate all tomato related ingredients to saucepot
7. Pan fry meatballs
8. Set aside meatballs, add some extra butter, and sautee chopped shrooms
9. Add meatballs and shrooms to sauce and simmer for 2-3 hours

Mirepoix
Mirepoix is a French culinary term for carrots, celery, and onion sautéed in butter and used as an aromatic base in sauces, soups, and stews. They add an overall depth to the flavor of your food and many different countries have different combinations of vegetables to achieve the same effect with a different flavor. To prepare, start carrots and onions on low heat until they begin to brown. Add celery and continue to cook until celery softens and turns a brighter green. Stir in small amount of tomato paste and cook until entire mixture is a rich brown. This technique is known as pincage.

i hate how unresponsive this fucking board is

you were just waiting to share your gay book this whole time you literal faggot

someone pls help me w this recipe before i leave work

if you want really good meatballs, don't listen to op. this is pretty much the standard recipe for exceptional italian-style meatballs