Thursday, October 14, 2010

Final Meatball Update

The recipe is finalized! This week I made the meatballs with a ratio of 2/3 ground beef to 1/3 ground pork. Perfection! At least according to little j who gave it two thumbs up -- her usual is just one thumb. We are now on the hunt for the perfect bread, but that's a little out of my control unless I want to make my own.

One note: if you can find a butcher that will grind the meat for you, have them grind the pork and beef together. For those C'ville readers I highly recommend The Organic Butcher in the Main Street Market. They will often grind the meat to order.

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