BoboBonobo wrote:
> Nancy1 wrote:
> > BoboBonobo wrote:
> > > Cubical Meatball Sauce over pasta
> > >
> > > 2 pounds of super lean ground beef -- 93% lean *
> > > 4 oz crumbled fat-free saltine crackers
> > > 2 Tbs extra virgin olive oil
> > > 6 six oz cans tomato paste
> > > 10 large bay leaves
> > > water as needed
> > > MSG (optional)
> > > your choice of pasta
> > > grated parmesan cheese
> > >
> > > Mix beef, saltines and olive oil **. Form into cubical meatballs
> > > 1"-1-1/4"
> > > square. Fry each side to very brown in a non-stick skillet.
> > >
> > > Combine water and bay leaves, and heat to simmering for at least a half
> > > an hour, Then add the tomato paste and additional water as needed.
> > > Heat to simmer, stirring often.
> > > Add the meatballs to the sauce, and continue to simmer for 1 hour or
> > > more, gently stirring
> > > occasionally, being careful not to scorch the sauce. Serve over pasta
> > > (I prefer cappellini
> > > or vermicelli) with grated parmesan.
> > >
> > > The simplicity of ingredients makes for an intensely tomatoey
> > > experience.
> > > I suggest that everyone be warned about the bay leaves, since
> > > they can be a choking hazard. You may wish to fish them out before
> > > serving
> > > the sauce, ESPECIALLY for young children or elderly.
> >
> > In my experience, whole bay leaves are NEVER left in a sauce or any
> > other dish. They are always fished out before serving. They do sell
> > powdered bay leaf.
>
> My mother always left them in the sauce, dodging them when serving it
> up, that was until a broken piece ended up in my stepfather's throat.
> Unfortunately, it didn't kill him. I've tried the powdered leaf, and
> it's not the same
> >
> > N.
>
> --Bryan

Yeah, I don't like the powdered, either. As to doing the cubes in the
oven, when I put my round meatballs in the oven on the broiler pan, the
bottoms always get brown along with the sides and top. YMMV.

N.