I'm a ****ing mechanic dude
Posted via Mobile Device

The problem with cooking entirely in sauce is flavor development. In a liquid base, it's impossible for the meatballs to get any Maillard reaction (brown), which creates literally hundreds of flavor compounds.

Next time, try par cooking her meatballs like the link I posted, then finish in the sauce. I guarantee you'll thank me.

Will do
Posted via Mobile Device

Oh yeah listen to him, but not me. Go **** yourself and I hope you choke on a meat ball.

If you're anywhere a Dierbergs, their kitchen made meatballs are the SHIT!

They actually have a lot of good kitchen prepared groceries, best 4 cheese mac and cheese ever

You sound just like my wife
Posted via Mobile Device

Need a good meatbal recipe
 

Maybe it's because you can't spell sauce? Or because you make a meatball with no panade. Like a freakin' Neanderthal.


;)

Maybe it's because of his ingredient list:

Yeah I don't like groin sirloin coming from a guy
Posted via Mobile Device

ROFL

boil an egg, get your favorite sausage, wrap the boiled egg in a small layer of sausage, then breadcrumb that sucker and fry it.....amazeballs

I put a little milk in mine.

:hmmm:

yep. amazeballs