Quarter pound meatballs.
2 lbs ground chuck
1/2 package sargento pizza blend
4 slices toasted rye bread ( pumpernickle) ground to crumbs
muffin tin standard sized, makes 8 shiny light metal 375f preheated oven 40 minutes as this oven is 20 degrees cold or something.
making a patty with a thumbprint well to fold over cheese helpes. all were rolled outside in bread crumbs – this also helps.
results. first. nothing can beat the joy of trying something done well and yet new. second, I’m not against rye I may do up this again. third, the cheese oozed so I may have to use frozen cubes versus shred cheese for next adventures – dont get me wrong I still had a cheesed center, just not a gooey pocket.
taste-wise i had failed to cover these in foil so the oven is in self-cleaning ode now, you may wish to note this and correct said for yourself! lol back to taste yes the pizza blend with cheddar was tasty but literally tasted pizza-esque not chef boyardee esque so add rye and note I didn’t add salt or pepper either as I get to watch this religiously… I’m not against them and they are good but they did fail to wow me the maker. their principal attraction is size and spiced wise the tomato basil classico sauce not the cabernet marinara I bought but that didn’t make it home boo. was what i had. it didn’t wow me. I will merlot the sauce nexst time.
happy adventures, i’ve a bowl of huge meatballs… or I’ve got the biggest balls of ’em all… sing that ac/dc!