Replies

I would probably adapt Laura Vitale's recipe for salisbury steaks. Well one detail. She grates some onion with a microplane (zester). I thought that was a good idea.

I would probably just use freshly ground chuck from a butcher, not a supermarket where I don't know how the beef is processed. Also I NEVER buy those round tubes of fresh or frozen ground beef. Nor will I ever buy at Walmart again, looked nice but turned out to be real fine grind like pink slime.

Next I would use at least 1-1/2#. Soak some preferably French bread crumbs in milk (that makes them fork tender). Then I would probably use one egg.

For seasoning I might use something like that new can't believe it's not boullion or crush a boullion cube. Then maybe no salt but hand ground pepper.

I've got some frozen chuck I got at a different butcher and am trying to figure out what I want to do with it.

Meatballs are tedious but worth it. Shape with a certain ice cream scoop I have (medium), brown in the oven at 400 for awhile.

Then I would put the seasonsing I want in the sauce and finish the meatballs slowly cooked in the sauce.

Sounds yummy as a sandwich with some French bread.

In my sauce since I don't have home-canned tomatoes, I used whole cut up or crushed and one can sauce and one can paste, water as desired (go easy on it). Then minced garlic, quite a bit of basil and less oregano. I forget what else I put in it. Not much. The sauce simmered for 1/2 hour is good and better the next day. The basil is the key flavor.