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Jan
08

The Lord of the Lasagna – The Fellowship of the Meatballs – Part 1-Episode 136

By Patrick

This will be a 4 or 5 part episode series with it’s very own tab on top shortly. In this episode I make the meatballs which I have done before but this time I make a little denser meatball as it will be getting cooked really 3 times. Little Kahuna is very helpful this time around and appears to have found his calling which may lead me to get a charcuterie box in the house.

  • castello

    I rate this episode a 99! Best ever, with the little one getting into the mix. My lady now wants the grinder attachment to make some real meatballs.

  • DAV

    wow . you are a good dad, working with him so much. I learned a few tricks on making meatballs. thanks. That good flavor in the pan is called FOND. it’s the flavorful excellence you don’t want to miss, good idea for the red wine and put it in the sauce. yum.

  • Nonna

    Good job Paolo!! Thanks for saving a meatball for Nonna and Poppop.
    Aside to Daddy–even though I’m not a fan of cheese in meatballs the finished dish was delicious, as usual.

  • Kahuna75

    Testing

  • Kahuna75

    Tetsing the new comment system

  • Kahuna75

    still testing

  • k-dog

    testing number 2

  • http://www.kahunasfoodandwine.com Patrick

    The little guy did good!

  • Test

    testing again

  • http://www.kahunasfoodandwine.com/ Patrick

    thanks I will remember FOND for sure sounds better than “stuck on pieces of stuff” – I always add red wine to the sauce anyway so I figured it was a good way to clean the ban and get the fond up

  • http://www.kahunasfoodandwine.com/ Patrick

    Castello – I love the meat grinder and even better than meatballs is make hamburgers- using different cuts of meat each time is great – the short rib burgers were excellent

  • mrzitro

    5 by 5

  • nonna

    Re: Garlic–I use the fresh garlic, utilizing a garlic press(my favorite being the Pampered Chef) and that avoids the issue of the burning garlic, which I hate in anything!! When I don't have fresh I also use the powdered, but never the jarred stuff.

  • http://www.moyeboystoys.blogspot.com/ Michelle

    Hi Patrick, it is Michelle…I cannot log in to post a comment. We have tried everything, so will post as a Guest for now.

    Fun show! Little Kahuna was helpful, but I actually enjoy the shows where he is less than helpful, so tell him not to make a habit of it!

    You're meatball recipe is very similar to mine…I use equal parts Italian sausage and (good quality) ground beef, herbs, bread crumb, cheese, a bit of tomato sauce, eggs and fresh garlic (I bake them in a 375 degree oven before adding to sauce. Never used them in lasagne, but another idea that I am going to steal (haha!)

    Can't wait for the next installment of “Lasagna Chronicles.”

  • http://www.moyeboystoys.blogspot.com/ Michelle

    Hi Patrick, it is Michelle…I cannot log in to post a comment. We have tried everything, so will post as a Guest for now.rnrnFun show! Little Kahuna was helpful, but I actually enjoy the shows where he is less than helpful, so tell him not to make a habit of it!rnrnYou’re meatball recipe is very similar to mine…I use equal parts Italian sausage and (good quality) ground beef, herbs, bread crumb, cheese, a bit of tomato sauce, eggs and fresh garlic (I bake them in a 375 degree oven before adding to sauce. Never used them in lasagne, but another idea that I am going to steal (haha!)rnrnCan’t wait for the next installment of “Lasagna Chronicles.”

  • http://content.corkd.com/2010/08/13/food-wine-a-big-friggin-red-sauce-makes-everything-alright/ Food & Wine: A big friggin’ red sauce makes everything alright « Cork'd Content

    [...] for me. It allows me to start drinking wine early in the morning, grinding meat for meatballs (here is a video on making them from scratch), cheese, olive oil, and bread. What better way to start the day? Let’s fast forward to the [...]

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