I made some meatballs and marinara sauce. I had some ground beef I needed to use and didn’t want to make Hamburger Helper. There’s nothing wrong with Hamburger Helper, I actually quite like it on occasion. But I wanted to do something a little more involved.

I also thought that this would be a good time to try out my new strobe light. I was very well pleased with it for this application. The toast test I posted yesterday was the preliminary of this activity, and was a good breakfast too. I decided to use the white umbrella as a light modifier in this case, and am pleased with the results. I didn’t take a long time setting up a perfect shot. The stove is messy and it was mostly for fun. I’m not trying to start a professional food blog or some such. I just wanted to make some good food to enjoy. I also wanted to enjoy taking some photographs and test my new light. Plus it gives me something to blog about. I’m still figuring out this blog stuff, and every opportunity to do so is a learning experience.

I was well pleased with the end result. Dinner was very nice. I didn’t think to take pictures of the prepared food. I was too hungry after all that work, lol.

I am going to post the notes I made along with the some pictures.

1 lb ground beef
1 egg
1/4 cup plain bread crumbs
1/4 tsp black pepper
1/4 tsp salt
1/2 tsp minced garlic
1 tbs parsley
1 tbs dehydrated onions
1 tbs milk
1/4 cup parmesan cheese

Preheat oven 400f
Mix all ingredients except beef together in large bowl
Once combined add the beef and mix, but not too mixed
Aluminum foil on a baking pan and spray with no-stick
Make balls and cook about 20 minutes

I looked at a couple recipes then did what I wanted. I was mostly concerned with the amount of bread crumbs and eggs, as I had a limited amount.

Pretty good. Not very spicy. I guessed at all these measurements except the beef, egg, and bread crumbs. Basically I used up stuff I had or just wagged it. But this is pretty close.

For the sauce

1 14oz can tomato sauce
1 14 oz can diced tomatoes
1 14 oz can of water
1 1/2 tbs Italian seasoning
1 1/2 tbs dried parsley
2 bay leaf
1 tbs minced garlic
2 tsp salt

about 8-9 of the meatballs I cooked earlier and had been in the refrigerator for several hours.

Purée can of diced tomatoes, but not too much. You still want some of the tomato consistency. Then pour into pot.
Pour tomato sauce into pot.
fill can with water and pour into pot.
Add all the spices and mix.
Bring pot to boil for a few minutes, then reduce heat to medium-low and simmer for at least a half hour, preferably longer.
When pot is boiling and well mixed add the meatballs. Be careful not to break up the meatball by stirring too hard. These meatballs held together well for me.
Mix periodically.