I've learned something fairly important. The hamburger that we got from the rancher, the local cow from Battle Ground, is so much better that I can't even think to go back to hamburger from the grocery store. I didn't know that the quality would be so much different. I mean hamburger. Really? But this is leaner and just noticeably nicer. The texture is smoother. It cooks out so crumbly with a little bit of crunchies. Just better. Makes me wonder what we've been eating.
What I didn't get was enough steak. What I got too much of was big roasts. I'll be doing this differently next time. It may take a couple times to figure out exactly what we like the best. The rancher who we got it from said that they sometimes have what she called a hamburger cow. By that she means a cow that just all goes to hamburger. I can feel more experimenting coming on.
It is handy to have some meatballs premade in the freezer. They can turn into spaghetti, sandwiches, Swedish meatballs and many other things. The premade meatballs you find in the freezer section of your grocery are much fatter. And much less really flavor. And much less wholesome.
1/2 c. quick oats or bread crumbs
1 or 2 large cloves of garlic minced
2 t. Worcestershire sauce