Nancy2 wrote:>
> Huh? Harder to make? Surely, you jest.
>
> You pack the meatsquare mixture into a sprayed-with-non-stickum-spray
> loaf pan the correct size according to how much mix you have - press
> it down firmly - dump it out on a piece of parchment, wax paper, or
> foil, and cut it up into squares like you cut cookie bars. Much, much
> faster than rolling meatballs one at a time. I would never use olive
> oil in the mix, preferring a fattier mixture of ground meat - if you
> use half and half 85% beef and ground pork, you have plenty of flavor
> and it won't be too lean.
>
> In addition, either balls or squares can be put on a broiler pan and
> baked in the oven at 450 deg. for about 20-25 minutes, and you don't
> have to baby them along in a frypan on top the stove. They still get
> nice, crispy outsides, and they finish cooking when you put them in
> the sauce.
>
> Take it easy, Bobo - it isn't as hard as you're making it.
>
> N.

Hey! I LIKE that! Thanks, Nancy.

--
Jean B.