On Oct 7, 12:33*pm, jt august > wrote:
> In article >,
>
> *Brooklyn1 <Gravesend1> wrote:
> > >Meatballs. *Those frozen premade meatballs are awful; I always make my
> > >own and they taste much better and I can control the fat content by
> > >using lean beef and adding lots of herbs and seasonings.
>
> > That's no big achievement, most folks make their own meatballs... had
> > you said you grind your own meat... but alas you use the very same
> > mystery meat used for premade meatballs.
>
> When I make my own meatballs, I get the ground beef from ly local
> butcher shop, not the grocer. *It is a blend of meat scraps that they
> butcher in the shop and beef heart (which I like). *Leaner than regualr
> beef, great flavor. *Also, my recipe is 1/3 ground pork, also from the
> same butcher shop. *I can ask the type of pork or beef used and they
> will tell me. *Also, if I am really picky, I can choose from available
> cuts and have them ground on request, something I have never done, but I
> have that option.

I made meatballs and sauce last night, and I started the sauce by
sauteeing onion and mushrooms, then, removing the veggies and adding a
2 cans of beef broth to the pot and simmering the mushrooms and
carrots and celery and red and green peppers in the broth until
cooked.I drained off the broth and reserved it, adding the veggies to
two crock pots with canned diced tomatoes and tomato sauce and and a
bulb of roasted garlic and let those cook all night. Once the liquid
cooled, I still had about 3 cups of liquid that was infused with all
sorts of fresh veggie flavors.

As I am still on a low-fat diet following my double bypass last year,
I gave up ground pork and sausages, so I took two cups of the broth
and worked it into three pounds of 93 percent lean beef, along with
1/4 cup of egg beaters (about an egg) , finely diced onions, a bulb of
roasted garlic, fresh grated parmesan (another food I never buy in the
green can - I buy those little wedges at the supermarket and grate
them myself.), and panko bread crumbs. I made 24 meatballs of
golfball size, baked them at 350 for 35 minutes. Once they cooled I
added them to the crock pot. I just had some sauce and meatballs with
cheese raviolis for lunch, along with a tossed salad; it just doesn't
get any better than that. Once the meatballs are gone, I will freeze
the leftover sauce and eat it over the next six months.