What’s for supper? Vol.159: Bisquey business

How’s it hanging? Straight down? Yeah.

Here’s what we had for supper this week:

SATURDAY
Chicken marinara sandwiches; broccoli and dip

We had lots of wonderful sauce left over from the chicken cutlets last week, so Damien roasted some chicken breasts in the oven and we had them on toasted rolls with sauce and slices of provolone.

Feeble picture, excellent sandwich. I looked for basil, but the stores were completely out, for some reason. Probably all those people whipped up into hysteria by the weather forecasters. You best go out and pick up some basil, Travis!

SUNDAY
Chicken with chickpeas, pita and yogurt sauce; fried eggplant

Old reliable. You marinate the chicken (thighs or wings are best, and you MUST leave the skin on) in a cumin yogurt sauce for several hours, and the skin takes on the most amazing texture when you cook it.

I usually make two pans, with the chickpeas spread in among the chicken, which results in some crisp chickpeas on the edges and some rather soggy ones. So this time, tapping my finger cleverly against my temple, I put all the chicken in one pan and all the chickpeas in the other, on a lower oven rack. It worked! The chickpeas came out crisp and wonderful, with nice layers of crunch and a little soft center.

 

Then the kids told me they prefer them soggy. Tra la la.

I usually serve this with lemony red onion slices and fresh cilantro, but I forgot to buy onions, lemons, and cilantro, so it was a struggle.

I bought the eggplants purely out of a magpie impulse. So shiny, so pneumatic, so purply purple.

 

Such a lot of work to make them taste like anything. It actually wasn’t that hard, though. In the morning, I sliced the eggplant (leaving the skin on) and sprinkled both sides of the slices generously with salt, then laid them on napkins on a tray.

This draws out the moisture, and you can do it way, way ahead of time.

Before dinner, I made up a batter of flour, baking powder, water, and seasonings, and just dredged the eggplant through it before frying them in a few inches of hot oil.

This recipe turned out to be enough for about 1.5 large eggplants, so I will make a double recipe next time.  I had to skimp a bit on the batter, which is sad.

Very good. The texture was perfect, crisp and knobbly outside and tender inside.

 

The spices in the batter did a kind of slow burn rather than packing a punch, so I may up the seasoning next time, but I may not. In any case, now I know I can make fried eggplant! About half the kids ate it. Hey, it’s hot, batter fried food with salt on top that you can dip in stuff. They kept saying it was good zucchini, just to drive me crazy. I really don’t like zucchini.

The kids also made a lemon cake from a mix and topped it with strawberries. Pretty!

MONDAY
Pork ramen with pickled carrots

I forgot to make soft boiled eggs for this, but it was still a good, filling meal. I cooked up the boneless pork ribs in oil until they were almost done, then sliced them thinly, doused them with soy sauce, and finished cooking.

We also had pickled carrots (recipe card at end), fresh snow peas, scallions, sautéed mushrooms, and sesame seeds, soy sauce, wasabi sauce, and crunchy noodles of some kind.

Boy, those snow peas were great. Little sriracha sauce on top, yum yum.

TUESDAY
Meatloaf; roasted brussels sprouts and carrots

Nothing spectacular, but everyone is always happy on meatloaf day. I make my meatloaf with salt, pepper, fresh garlic, oregano, and plenty of Worcestershire sauce, mostly beef with some ground turkey, one egg and and half a cup of breadcrumb per pound of meat, and ketchup on the outside. Ghastly but tasty.

I made the vegetables with a sauce of balsamic vinegar, honey, and olive oil and some basic seasonings, and spread them in a shallow pan to roast.

Oh man, those little charred outside leaves of the Brussels sprouts.

The carrots were underdone and it looks like I didn’t do a great job of combining the binder with the meat, but we were too hungry to care.

WEDNESDAY
Bacon tomato bisque; grilled cheese

I was thrilled with this soup. I’ll make it again in the summer when there are decent fresh tomatoes, but it was delicious with canned, and very easy. Fry up bacon, then cook up onions and garlic in the bacon grease. Add tomatoes and tomato juice and bay leaf, and simmer for a while. Then take the tomatoes out and puree them with cream cheese, and put that back into the soup. I threw in some fresh rosemary we had from last week’s porchetta.

I had some cream to add, but it didn’t end up needing it. Tons of flavor and texture.

We had grilled cheese with muenster on sourdough, and it was an immensely satisfying winter meal.

I briefly considered putting out salad, but fought past that impulse.

THURSDAY
Omelettes; home fries

Choice of ham, cheddar cheese, sautéed mushrooms, and scallions.

All ten omelettes I made tasted fine, but were very unsightly. It’s time for me to admit that I am just too jumpy to make good-looking omelettes.

Oh well. We started on a high note because Corrie made her very own omelette (all I did was the folding part)

and she was so extremely proud of herself, it lit up the whole house.

We also had home fries. Potatoes cut in wedges, mixed up with olive oil, salt, pepper, garlic powder, and paprika, and cooked in a hot oven for forty minutes or so.

I cooked them in the morning and heated them up in the evening. I had mine with hot sauce, and now I shall do this for the rest of my life.

FRIDAY
Mac and cheese

I think we’re kind of tired of the Instant Pot kind, so I’ll go back to the old style, which I learned from the WIC cookbook, where you make the cheese sauce separately and then add it to the cooked macaroni.

This is actually a really good marker of how my standards have changed. It used to seem like SO MUCH TROUBLE to make a sauce from scratch, cook pasta separately, and combine them in a dish. You end up making two pots AND a casserole dish dirty, and that’s not counting the pan for buttering the bread crumbs; and that felt intolerable. I’ve gotten much more used to the idea of putting time and effort into dinner.

But my life is also much, much easier now, with the kids being older, me sleeping most nights, life being calmer and more predictable in general, and Damien being home so much. And never underestimate how stressful and exhausting it is to be always about to run out of money, and to know that, if you fall in a hole, there won’t be any foreseeable way out. It colors everything you do.

Which is to say: If you cook mainly easy things, and more complex dishes seem out of your grasp, chances are good you’re not lazy or terrible. Your life is just hard right now, and your mental and physical energy needs to go elsewhere. If nobody is starving, you’re doing fine. I just wanted you to know that.

Here are this week’s recipe cards:

quick-pickled carrots and/or cucumbers for banh mi, bibimbap, ramen, tacos, etc.

An easy way to add tons of bright flavor and crunch to a meal. We pickle carrots and cucumbers most often, but you can also use radishes, red onions, daikon, or any firm vegetable. 

Ingredients

  • 6-7 medium carrots, peeled
  • 1 lb mini cucumbers (or 1 lg cucumber)

For the brine (make double if pickling both carrots and cukes)

  • 1 cup water
  • 1/2 cup rice vinegar (other vinegars will also work; you'll just get a slightly different flavor)
  • 1/2 cup sugar
  • 1 Tbsp sale, preferably kosher

Instructions

  1. Mix brine ingredients together until salt and sugar are dissolved. 

  2. Slice or julienne the vegetables. The thinner they are, the more flavor they pick up, but the more quickly they will go soft, so decide how soon you are going to eat them and cut accordingly!

    Add them to the brine so they are submerged.

  3. Cover and let sit for a few hours or overnight or longer. Refrigerate if you're going to leave them overnight or longer.

Fried eggplant

You can salt the eggplant slices many hours ahead of time, even overnight, to dry them before frying.

Ingredients

  • 2 medium eggplants
  • salt for drying out the eggplant

1/2 cup veg oil for frying

2 cups flour

  • 1/2 tsp baking powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp red pepper flakes
  • 1-1/2 cups water
  • 1 tsp veg oil
  • optional: kosher salt for sprinkling

Instructions

  1. Cut the ends off the eggplant and slice it into one-inch slices.
    Salt them thoroughly on both sides and lay on paper towels on a tray (layering if necessary). Let sit for half an hour (or as long as overnight) to draw out some of the moisture. 

  2. Mix flour and seasonings in a bowl, add the water and teaspoon of oil, and beat into a batter. Preheat oven for warming. 

  3. Put oil in heavy pan and heat until it's hot but not smoking. Prepare a tray with paper towels.

  4. Dredge the eggplant slices through the batter on both sides, and carefully lay them in the hot oil, and fry until crisp, turning once. Fry in batches, giving them plenty of room to fry.

  5. Remove eggplant slices to tray with paper towels and sprinkle with kosher salt if you like.. You can keep them warm in the oven for a short time.  

  6. Serve with yogurt sauce or marinara sauce.

Cumin chicken thighs with chickpeas in yogurt sauce

A one-pan dish, but you won't want to skip the sides. Make with onions and cilantro in lemon juice, pita bread and yogurt sauce, and pomegranates. 

Tomato bisque with bacon


Calories 6 kcal

Ingredients

  • 1/2 - 1 lb bacon
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 35 oz can of whole tomatoes
  • 2 bay leaves
  • 46 oz tomato juice
  • 8 oz cream cheese
  • 2 sprigs fresh rosemary
  • salt and pepper

Instructions

  1. Fry the bacon. Remove from pan, chop it up, and drain out all but a a few teaspoons of grease.

    Add the diced onion and minced garlic to the grease and sauté until soft.

    Add tomatoes (including juices), bay leaves, and tomato juice, and simmer for 20 minutes.

    With a slotted spoon, fish out tomatoes.Puree them in a food processor with the 8 oz of cream cheese.

    Return pureed tomatoes and cream cheese to pot.

    Add chopped bacon. Add rosemary if desired.

    Heat through. 

    Salt and pepper to taste

What’s for supper? Vol. 152: We put the rab in it

According to tradition, I skipped the Friday-After-the-Thursday-That-Is-Thanksgiving food post, because guess what we had? Turkey. Guess what it looked like? Turkey! Now you know.

Here’s what we had this week, including two meals with leftover turkey:

SATURDAY
Brats, sausages, and onions three ways

Damien made supper and it got away from him in the way that weekend suppers sometimes will. Everybody liked it, but there was no denying it was brats, sausages, raw onions, peppers and onions, and then other onions. And chicken tenders!

 

It was so much onions, the vampires were like, “You know what, close enough. We’ll just wait outside.”

SUNDAY
Turkey bacon Welsh rabbit

I’ve always been curious about Welsh rabbit. Turns out it’s basically just toast with a savory cheese sauce. We had sliced turkey, naturally, and I got some thick bacon, and I figured it couldn’t miss. I got some thick rye-pumpernickel swirl bread and made the cheese sauce using Alton Brown’s recipe, which calls for Worcestershire sauce, mustard, and beer.

Well, it was doomed from the start. Half the kids were upset because they thought there was rabbit in it, and the other half were upset because there wasn’t. The food itself was tasty, but . . . I don’t know, it’s possible I was still full from gorging myself like a monster over the weekend, and I just didn’t want a whole lot of savory cheese sauce.

Oh well. Oh Welsh.

MONDAY
Turkey enchiladas and tortilla chips

The last of the leftover turkey. I shredded the meat and mixed it up with plenty of chili powder, pepper, and cumin. We are always low on onions for enchiladas, so Dora prepped an avalanche of onions for me before she went to work. I cooked those down (to lazy to wait for them to caramelize, because it would have taken twelve years).

Normally I sort of dredge the tortillas in enchilada sauce, then add meat, onions, and cheese from separate bowls to each one, and roll them up. This time, I mixed the turkey and onions all together, threw in a few cans of drained diced roasted tomatoes, and heated it up together, then spooned the mixture onto the tortillas and added cheese. If this is wrong in some way, I don’t care.

I poured the rest of the enchilada sauce on top of the rolled enchiladas, threw the last of the cheese on, and chunked it in the oven. I had sour cream and some cilantro to top it. Scallions are better, but I lost them. I like the green sauce better than the red.

So, I have tried enchilada lasagna/casserole before, where you have all the same ingredients in there, but layered, rather than wrapped. It is easier, for sure, but I just didn’t enjoy eating it the same way. Maybe it’s some latent cannibalistic instinct, but I really like eating things that look like something’s sleeping inside.

Which is ironic, considering a really awful story involving a surprise dead mouse which I will not relate at this time.

They were pretty good enchiladas. I made a bunch with red sauce and a bunch with green. I felt like I could still detect a ghost of stuffing and yams under the chili powder and cumin, but I may have been imagining that. For one thing, we did not have yams this year.

I will make up a recipe card at some point, but when I’m not cutting corners, I basically follow Pioneer Woman.

TUESDAY
Mushroom bacon corn chowder

Completely fabulous soup. How could it possibly not taste good? Bacon, thinly-sliced red potatoes, diced onions, corn, sliced mushrooms, plenty of pepper, beef broth, and half-and-half. I basically followed this recipe from Damn Delicious, except with more bacon and with sliced potatoes instead of diced, but I’m too lazy to make it into my own recipe card.

Actually, I got confused and completely messed up the direction. I fried the bacon, then added flour to the bacon grease, then added the vegetables; and then I got confused and just threw everything else in together and cooked it until the potatoes were soft. Oh, and cream at the end. Tasted good to me.

The kids moaned and groaned as if I were serving them castor oil on sandpaper. I suggested that, if they didn’t like soup, there were plenty of leftover enchiladas. But they didn’t like the enchiladas, either. What a fwiggin shame. Look at me crying.

I had that soup for lunch the rest of the week. At one point, I opened the fridge and discovered that they had put the soup pot in the fridge, covered it loosely with plastic wrap, then put a small plate of enchiladas on top of the pot, and then A GALLON JUG OF MILK ON TOP OF THAT.

Savages. Savages. Barely even human. I fished the enchiladas out and ate the soup anyway. Savages.

WEDNESDAY
Hamburgers, potato salad, frozen mixed veg

I had forgotten to plan a side for this meal, so I threw the potato salad together in a hurry, and it was a little weird. I diced the potatoes before cooking them, to speed it up, and then I made a dressing with mayo, cider vinegar (why? We had white vinegar), pepper, and too much sugar. We were out of celery, and a bad child came in and persuaded me to use celery salt, even though I knew that was a bad idea. I also forgot to add eggs. I put in some diced red onions just to give it a little crunch. It was just kind of metallic-tasting, plus too sweet.  I added more mayo, so then it was gloppy and metallic. I can decent make potato salad, but this wasn’t it.

 

Then there was this.

THURSDAY
Cumin chicken and chickpeas with lemony onions, pita, yogurt sauce, and pomegranates 

A very fine meal. I set the chicken to marinate in the morning, sliced the onions, and made up the yogurt sauce. (More detailed instructions here.) My kitchen is so cold, I didn’t need to refrigerate anything [*feeble cheering sound*]. Then it was pretty quick to put the rest together an hour before supper. I had to practically grab my family by the lips and force them to say it was good, but they did say it.

It’s technically a one-pan meal,

but you do really want extra yogurt sauce, and you do want those lemony onions. And have mercy, you do want to make the marinade and give it a few hours, because look at that chicken skin:

I had a pretty good time with those pomegranates, too.

Ha cha cha!

FRIDAY
I guess bagels and eggs?

Why I ever cook anything more than this for these ungrateful crumbs, I don’t know.

 

 

What’s for supper? Vol. 150: Now and forever, let it be meat

I see this is a milestone edition, #150. The only conclusion I can draw is I’ve finally hit upon a surefire way to make sure I stick with something: Let it be meat.

A little music, maestro!

I bless the day I found food
I want to stay around food
And so I beg you,
Let’s go and eat.
 
Don’t take this bacon from one
If fat must cling to someone
Now and forever,

let it be meat.

Each time we eat, love
I find complete love
Without this meatloaf, 
what would life be?
 
So never leave me starving
Tell me that’s beef you’re carving
And that you’ll always
Let me go eat.
Ahem. Excuse me. Here’s what we had this week:
SATURDAY
Sugar rub chicken thighs, brats, chips

Damien made supper. Good stuff. Chicken rub recipe card below.

SUNDAY
Cuban sandwiches, cole slaw, mangoes

Something I’ve been thinking about for a while, Cuban sandwiches. Damien roasted the pork in a low oven, and then I sliced it and layered it on sourdough bread with mustard, Swiss cheese, ham, pickles, and more Swiss, and then grilled and pressed it. YUHM.
The cole slaw was very basic, just cabbage, mayo, vinegar, sugar, and pepper. I just needed to not serve chips or fries for once. The mangoes were good.

Overall, too much sweet in this meal, but I somehow forced myself to eat it.
MONDAY
Sausage, mushroom, and cheddar omelettes, home fries
I occasionally make omelettes to order, which is a pain in the neck, but it’s the only way I can come up with a decent omelette for me and Damien: By screwing up many, many other omelettes first. It seriously takes at least seven tries before I know what I’m doing. The first one, I’m like, “Hurr? Is the egg supposed to be in the shell or out of the shell? And is this a pan that one operates with one’s elbows?”
But by the time I get up to the adult omelettes, I am clear: You let the pan heat thoroughly before dropping on plenty of butter; you tilt it to spread the egg out evenly; you sprinkle your fillings on the side that’s less cooked, so you can flip the more-cooked side over more easily; you wait a little bit longer than you think you should have to before folding it over; and you approach the folding part with confidence, even arrogance. Eggs know when you are frightened, and they retaliate by splurting, damn their eyes. Ha!! Because “ei” in German is “egg,” and . . . that’s not a joke. Never mind.

The home fries or oven potatoes or whatever you want to call them are always a hit: Scrub and cut potatoes into wedges, cut some onions into big wedges, and mix it all up with olive oil, salt and pepper, garlic powder, paprika, whatever. Roast ’em up.

TUESDAY
Zuppa toscana, apple pie

Tuesday was, of course, (ptui ptui) election day, and the sky wept. It was drizzly and gusty and miserable and so were we all, so it was a good day for soup. It’s such a simple recipe, and you can add whatever you like. I liked olive oil, sausage, onions, red potatoes, plenty of kale, mushrooms, chicken broth, plenty of pepper, and half-and-half thickened with flour. (Recipe card below.)
After I made the soup and read some political commentary, I felt an urgent need to make some apple pie. I used the Fannie Farmer crust recipe, and had some help from my trusty pastry assistant.
Fannie Farmer is usually an honest gal and a straight shooter, but when she says “enough dough for a nine-inch two crust pie,” she’s lying through her teeth. I know this, and yet that’s the dough I made anyway. So I ended up making an open-face apple pie and covering the apple’s nakedness with ice cream.
Thanksgiving is coming. Do you know the pie crust secret? You chill the butter and then grate it on a cheese grater. This makes it so easy to incorporate into the dry ingredients without overworking it. Of course some of us prefer to overwork it.
I don’t really have an apple pie filling recipe. We peeled, cored, and sliced apples until it looked like enough, then added some flour, sugar, and cinnamon and a little salt, then stirred it up and piled it into the dough in the pan.
Then we added some dots of butter on top.
I covered the pie with a metal bowl for most of it so it wouldn’t dry out, and then took it off for the final ten minutes or so to brown up the edge crust.

You know what, let’s call it a galette. That galette got et.

WEDNESDAY
Grilled chicken on salad greens with almonds, feta, and cranberries Dominos

Guess who splurged on boneless skinless chicken tenders to cook up easily, and then never put them in the freezer? Hillary! I mean me. I did it. And it went bad. So I sent Damien out for pizza. We all agreed that whatever it is they sprinkle on their crusts (it’s garlic salt), it’s delicious and wonderful. It’s garlic salt.

THURSDAY

Spaghetti and meatballs
I have five pounds of ground beef, but the moths had gotten into the breadcrumbs. That’s what I get for laying up for myself breadcrumbs on earth. So I used what panko crumbs I had, and then made up the rest with an entire jar of parmesan cheese. Yeah, I’ll be doing that from now on. Yuhm.
I make my meatballs in the oven on a pan with drainage (this is an old pic, but it demonstrates how much grease you miss out on when you cook the meatballs this way)
then I transferred them into the IP on slow cook with the sauce, and let it simmer all day.

I also threw in a bunch of leftover sliced mushrooms and some leftover sausage, and life was good, at least while we were eating.

FRIDAY
Quesdillas with jalapenos and scallions

Actually, we’re probably headed to Applebees, since my son is in Mama Mia and I remember how important the after-show party at Applebees is, but I sure don’t want to drive into town and back one more stinking time.
Oh, we also made soul cakes last week. It’s supposed to be for All Soul’s Day, but from what I hear, dead people stay dead all throughout the month of November, so we made them late. (recipe in link above)
Someone remarked that she’s impressed at how often I let the kids help out in the kitchen.
This is something of an illusion, like when you take a picture of yourself on the rare days your hair looks awesome, and then years later you look through pictures and think, “Aw, my hair used to look so awesome all the time!” I will let the little guys grate cheese or mix stuff occasionally, and I will lean on the older kids to finish up meals if I’m out of the house, but in general, I find it very stressful to have kids in the kitchen when I’m cooking.
However, I remember how it was The Fun To Crown All Funs to cook and bake when I was little, so I do force myself to do it occasionally.
We do soul cakes once a year, and I approach it as an activity for the kids that I help with, not as a baking project that I let them help me with. Soul cakes is a good recipe to do this with, as they really aren’t very good, so the stakes are not high. They are basically thick, soft cookies, and have a mildly spicy, cider-y taste. They’re not bad, but they’re just, you know, brown. Sift a little powdered sugar on top and eat them hot.
Anyway! Here are some pictures of the kids making them, which I am posting to make you feel like an inferior mother. They are pictured wearing their church clothes. Usually they dress in stained rags with trashy sequins and immodest Walmart leggings with holes in the knee. Still feel bad? Blame Hillary, why the shit not.
Here’s the recipe cards for the week:

Smoked chicken thighs with sugar rub

Ingredients

  • 1.5 cups brown sugar
  • .5 cups white sugar
  • 2 Tbsp chili powder
  • 2 Tbsp garlic powder
  • 2 tsp chili pepper flakes
  • salt and pepper
  • 20 chicken thighs

Instructions

  1. Mix dry ingredients together. Rub all over chicken and let marinate until the sugar melts a bit. 

  2. Light the fire, and let it burn down to coals. Shove the coals over to one side and lay the chicken on the grill. Lower the lid and let the chicken smoke for an hour or two until they are fully cooked. 

Cuban sandwiches

A spectacular way to use up leftover pork, but also worth cooking pork just to make these sandwiches

Ingredients

  • sturdy bread. We like sourdough
  • olive oil for grilling
  • pork roast, sliced thickly
  • sliced ham
  • mustard
  • Swiss cheese, sliced
  • sour pickles, sliced thinly

Instructions

  1. Make sandwiches in this order:
    Bread, mustard, cheese, ham, pork, pickles, cheese, mustard, bread.

  2. Brush grill and bread with olive oil. Grill sandwich for a bit, then press hard with something heavy. Turn and do the same on the other side. 

  3. If cheese isn't completely melted, put sandwich in a medium oven for a while. 

Coleslaw

Ingredients

  • 1 head cabbage, shredded
  • 2 carrots, grated
  • 5 radishes, grated or sliced thin (optional)

Dressing

  • 1 cup mayp
  • 1 cup white vinegar
  • 1/2 cup lemon juice
  • 1/2 cup sugar

Instructions

  1. Mix together shredded vegetables. 
    Mix dressing ingredients together and stir into cabbage mix. 




Zuppa Toscana

Ingredients

  • 2 lbs. sweet Italian sausages
  • 1-2 red onion(s), diced
  • 4 medium red potatoes, sliced thin with skin on
  • 8 oz mushrooms, sliced
  • 3 cups kale, chopped
  • 4 cups half and half
  • 9 cups chicken broth
  • 1 Tbsp minced garlic
  • olive oil for cooking
  • pepper
  • 1/2 cup flour

Instructions

  1. Squeeze the sausage out of the casings. Saute it up in a little olive oil, breaking it into pieces as it cooks. When it's almost done, add the minced garlic, diced onion, and sliced potatoes. Drain off excess olive oil.



  2. When onions and potatoes are soft, add flour, stir to coat, and cook for another five minutes. 

  3. Add chicken broth and half and half. Let soup simmer all day, or keep warm in slow cooker or Instant Pot. 

  4. Before serving, add chopped kale and sliced onions and cook for another ten minutes (or set Instant Pot for three minutes) until kale and mushrooms are soft. Add pepper. Add salt if necessary, but the sausage and broth contribute salt already. 

  5. This makes a creamy soup. If you want it thicker, you can add a flour or cornstarch roux at the end and cook a little longer. 

5 from 1 vote
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Meatballs for a crowd

Make about 100 golf ball-sized meatballs. 

Ingredients

  • 5 lbs ground meat (I like to use mostly beef with some ground chicken or turkey or pork)
  • 6 eggs, beaten
  • 2 cups panko bread crumbs
  • 8 oz grated parmesan cheese (about 2 cups)
  • salt, pepper, garlic powder, oregano, basil, etc.

Instructions

  1. Preheat oven to 400.

  2. Mix all ingredients together with your hands until it's fully blended.

  3. Form meatballs and put them in a single layer on a pan with drainage. Cook, uncovered, for 30 minutes or more until they're cooked all the way through.

  4. Add meatballs to sauce and keep warm until you're ready to serve.