how i saved my spaghetti and meatballs

last night i planned on making spaghetti and meatballs.  i came home late and rushed around the kitchen trying to get my meatballs prepared.  i thought i had 1 lb of turkey burger, so i add enough breadcrumbs soaked in buttermilk, egg, basil, and onions.  however, the meat was short, thus turning my mixture into a slimy mess.  034

i thought my dinner was doomed.  but instead, i whipped out a skillet, added some olive oil, and decided to attempt to solidify my mixture by frying them first.  luckily, it worked!  i was able to cook the ‘meatballs’ enough that they took little patty shapes.

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then i baked them for 20 minutes.

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my dinner was delicious and the meatballs were actually very flavorful, fluffy, and light.

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i might not make them exactly like that again, but it’s good to know that a) i didn’t give up, b) i saved the meal, and c) it was delicious!

<3 kt

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1 Response to “how i saved my spaghetti and meatballs”


  1. 1 WOWWOW March 30, 2010 at 11:32 am

    What a very clever way to make meatballs when the mix is loose or even lacking much meat, well done, will deffo be trying this.
    L.


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