What to do when you wake up on a Saturday morning with a bunch of AAA ground beef in the fridge?
Well, first you walk your dogs, then you make some french press coffee, then you mull over what to do with said beef for about 2 hours while you get some work done on the computer. Then, still undecided, you get up and go to the kitchen, pull out a bunch of ingredients and look at them for 8 minutes. The mystery box challenge is real.
Then finally it hits you.
So I have never made meatballs before, and I didn't bother looking at a recipe online. Here is everything I decided to throw in there based on A.) what I had in my cabinets, B.) my built-in cooking savvy, C.) what I thought meatballs were made of.
- Approx. 400 grams of ground beef from Meat The Butcher Fine Meats in Parkgate Mall (Deep Cove)
- Basil, oregano, rosemary, salt, pepper
- Balsamic vinegar
- Red wine vinegar
- Homemade bread crumbs (aka dried toast, crushed to dust)
- 1 entire chicken's egg
- Roughly 15 total minutes worth of rigorous balling
Spaghetti + Meatball Saturday was a success.