A few comments from my last post told me that I cooked the sauce too long (6 hours). While I didn't neccessarily agree, I figured it was worth an attempt to see how it would taste different: this time, I only cooked the sauce for 1 hour and 15 minutes. And you know what? I vastly prefer it this way. More acidic tomato taste in the sauce and all!
The meatballs were made exactly the same as last time, but next time I'm going to do two things differently: mix dry ingredients with egg and milk (which will be a new add) in a separate dish before combining them all together, and I will finish off cooking the balls in the sauce for the last 20 minutes or so, so that more of the sauce taste gets into the meatballs.
This lasted the wife and I about a week's worth of meals. Well worth the effort it took.
by Lionheart1224
1 Comment
Digital keyboard kept freaking out on me as I tried to edit the text, so I’ll post this here: another change I would make is using less meat. I use 1 lb each of veal, beef, and pork. I think next time I’ll cut the beef so there a fewer balls, and it will actually be possible to cook them all in the pot at once.
Also, this isn’t “and” attempt. It’s my “second” attempt. Sigh.