1 egg, beaten 1 ¼ cup soft French or Italian bread crumbs ¼ cup finely chopped onion 2 cloves garlic, minced 1 teaspoon dried oregano or dried thyme, crushed ⅛ teaspoon cayenne pepper or 1/4 teaspoon ground black pepper 1 pound lean ground beef
Cooking Club Directions:
Prepare as above, except do not heat vegetables and pasta through. Divide pasta-meatball mixture and transfer to 4-quart storage containers or 1-gallon resealable plastic bags for each member of the club. Divide cheese in resealable plastic bags. Refrigerate pasta mixture and cheese up to 2 days. To freeze, transfer to 4-quart freezer containers or 1-gallon moisture- and vapor-proof plastic freezer bags. Freeze up to 1 month.
Test Kitchen Tip:
You can cook a double batch of the vegetables by using a 12-inch skillet; the vegetables will cook in 15 minutes
Reheating and Serving:
Thaw pasta mixture, if frozen, and cheese in refrigerator for 1 to 2 days or until completely thawed. Transfer refrigerated or thawed pasta mixture to a 3-quart microwave-safe casserole; add 14 cup water. Micro-cook, covered, on 100% power (high) for 15 to 20 minutes or until heated through, gently stirring every 5 minutes. Serve as above.
Note:
Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.
Test Kitchen Tip:
The job is quick when one person makes the meatballs while others perform other tasks. Set aside a spot at the kitchen table for the meatball maker to sit.
