What is for dinner tonight? That's the question. I have no idea. We did a great job menu planning Sunday-Wednesday this week, then ordered from an Indian-Pakistani place last night. We have plenty of leftovers, but both had them for lunch.

rotkohl recipe please! I’m still dying to make it this year.
I went to Germany for 15 years and always loved rotkohl. Now I get it in Carmel at the Swiss fondue place because it’s a side dish for certain entrees :-)

My wife just winged it. I think she fried some chopped bacon at really low temp to get the oil out. Take bacon out, cook cabbage, add raisins and vinegar. Wasn't enough bacon fat.

I can try finding an Austrian recipe for a more proper method.

Spaghetti with Rao’s marinara and homemade meatballs
big salad (avocado romaine celery carrot bell)

dessert tbd, but surely ice cream - most likely Robbins Cherries Jubilee and Haagen daaz chocolate :-)

I want to see the meatballs !!

I want to know the recipe used.

too much milk liquid compared to the reduced amount of meat in the recipe ratio. Oops. Meatballs weren’t round after baking and I’ll retry with a better milk/meat ratio. But taste worked.


https://cimg9.ibsrv.net/gimg/www.fly...f5d67e7bc.jpeg
https://cimg1.ibsrv.net/gimg/www.fly...340894acb.jpeg

That's just a minor thing & easily adjustment . They look great! What seasonings are in them? Parmesan in the mix?

thanks! It’s the Betty Crocker simple(Ton) recipe. Beef Worcester milk egg crumbs. I forgot salt & pepper. So they couldn’t hold roundness during the baking. I know that carando uses Parmesan cheese so I could add some to the mix. No parsley yet because the overall goal is for my child to eat these; so next time I’ll improve the milk / meat ratio and make a few with parsley if I remember to get the parsley :-)

for bread crumbs I grated a baguette that had gotten old. I’ve also seen recipes using sliced bread.

I have never seen a meatball recipe that doesn't have onions and garlic and some herbs. And I can't imagine cooking anything without salt and pepper. Was it a bland? I think making the panade with bigger chunks of bread rather than crumbs is better (but the baguette was a good idea) . I doubt that your kid will even know there is parsley and it does add a lot of flavor (get flat leaf). The parm also helps with holding them together as well as adding flavor and saltiness. I wouldn't worry about the shape...yours look fine.
I have only seen pork Carando meatballs...do they make beef too?

They weren't round when you started baking them, which is why they weren't round at the end.
The more garlic, the better! I'd just throw in parsley and not worry about it.

They would be round-ish enough for me but he can use a disher to do it next time.
https://www.kitchenconservatory.com/...oops-C461.aspx

I'm not too concerned about mine being perfectly round either. :D

^^

What Corky said. You don't notice the parsley the whole point of having it in there is that it gives the 'ball a bit more rounded (pardon the pun) flavour.