On 4/2/2017 11:42 AM, Cindy Hamilton wrote:
> On Sunday, April 2, 2017 at 8:30:44 AM UTC-4, Dave Smith wrote:
>> On 2017-04-02 8:01 AM, Cindy Hamilton wrote:
>>> On Saturday, April 1, 2017 at 3:02:22 PM UTC-4, dsi1 wrote:
>>>> On Saturday, April 1, 2017 at 5:52:30 AM UTC-10, Gary wrote:
>>>>> Mama Lucia's Italian-style meatballs.
>>>>> (fully cooked and frozen)
>>>>> 12oz bag on sale for only $1.67 .
>>>>>
>>>>> I bought a bag this morning and just tried
>>>>> a couple to see how they taste.
>>>>>
>>>>> YUM!
>>>>>
>>>>> I'm heating up another 2 to try on buttered toast.
>>>>>
>>>>> I'll probably buy a couple more bags when I go back
>>>>> tomorrow for pork butt (0.99/lb)
>>>>
>>>> I have had some pretty good frozen meatballs. They are very handy to have and you get to pick the exact amount you need.
>>>>
>>>> I make a pretty good meatball too. In my awesome opinion you have to use breadcrumbs for a tender meatball. Some people refuse to do that. Mostly they're making hamburgers in the shape of balls, not real meatballs.
>>>
>>> The inverse is worse: people who put bread crumbs in hamburgers.
>>
>> Hey... I resent that. I put about a tablespoon of dry bread crumbs in
>> with a pound of regular hamburger. It is not really filler. It just
>> helps to retain some of the flavour.
>
> Where does the flavor go? A gently patted (and not overcooked) burger of
> ground chuck has plenty of flavor.
>
> Cindy Hamilton
>

Right. If pure beef is good enough for McDonalds, its good enough for me.

Meatballs get stale Italian bread that was soaked in water. Aunt Angies
recipe lives!