Meatballs

These meatballs are made from two hamburger patties formed earlier and frozen from mixed roasts, beef, pork, and lamb. Now I ask you, where are you ever going to find hamburgers like that? 

I dun learned the secret to amazing meatballs. 

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Don't tell Julian Assange, he'll blab it all over the place, impelled by an ineluctable driving inner force; the people need to know! The secret to amazing meatballs is to ignore the prejudices one's parents hold against mixing cereal with meat, stretching, as it were, and to go ahead and load them up with breadcrumbs, oats, shredded carrot, flavor agents like Worcestershire Sauce®, or soy sauce, oyster sauce, and the like, onion and garlic as with a meatloaf, but especially with egg. More egg than you might imagine reasonable. So much egg that the mixture goes floppy.

Then, do not concern oneself with frying them. Not enough is contributed by browning through Maillard reaction to justify the trouble of standing there pushing them around just to have them end up with flattened sides anyway. If the meatballs are to go with a sauce then just drop them raw directly into the sauce without stirring. Allow them to solidify into a spherical shape before disturbing, and then be gentle. Otherwise, bake them. 

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If the meatballs were formed smaller, they can be stuck with a toothpick and served as hors d'oeuvres. Use the good kind of skewer, not goofy toothpicks that look like they're wearing tiny clown wigs. Come'on now, have a little class, ay. All kinds of little skewers are available. 

A pesto was prepared that contains a lot of mint in respect to the lamb contained in the meat mixture. The pesto also contained an equal amount of curly parsley, a single garlic clove, approx. 1/3 oz Parmigiano cheese, S/P, and a good virgin olive oil.