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Old 10-12-2013, 11:12 AM   #21
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Originally Posted by pacanis View Post
Cold meatloaf on wheat with mustard. Just sayin'.

Interesting idea to add the sauce into your meataballs for the moisture.
Do you still add egg?
Yup!
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Old 10-12-2013, 12:19 PM   #22
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The first time I baked my meatballs in the oven, I never went back to sautéing them. Why make more work for myself? Once I started to do that, I also began to make more than needed with the extras going into the freezer. A doctored family size jar of sauce, some meatballs from the freezer and I had a quick Wednesday night meal on the table.
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Old 10-12-2013, 12:28 PM   #23
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Originally Posted by Addie View Post
The first time I baked my meatballs in the oven, I never went back to sautéing them. Why make more work for myself? Once I started to do that, I also began to make more than needed with the extras going into the freezer. A doctored family size jar of sauce, some meatballs from the freezer and I had a quick Wednesday night meal on the table.
Because cooking is fun?
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Old 10-12-2013, 12:36 PM   #24
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Because cooking is fun?
True. But just getting home from Girl Scouts and four hungry mouths to feed, you take short cuts. Saved the real cooking for when I would have the time.
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Old 10-16-2013, 05:05 PM   #25
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Porcupine meatballs are hard to brown if the rice is raw. I usually par-boil the rice. I also brown them in the oven on parchment paper lightly coated with a tablespoon or two of olive oil, which helps brown them. I'm too lazy to turn them. I often bake them in the sauce in a 9x13, as they don't fall apart as easily. Give them space as they expand as the rice cooks in the tomato sauce. Gee, now I'm hungry for these. Haven't made them in years.
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