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Leave-in oven probe — monitor roasts without opening the door
Electric slicer for paper-thin charcuterie, cheese, vegetables
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
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Leave-in oven probe — monitor roasts without opening the door
Electric slicer for paper-thin charcuterie, cheese, vegetables
Adjustable stand — hold cookbook or tablet at eye level while cooking
Verify actual oven temperature — many ovens off by 25-50 degrees
Indoor pizza oven reaching 750F — Neapolitan pizza at home year-round
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Preheat oven to 375 degrees Fahrenheit. Combine milk, onion, eggs and salt. Stir in bread crumbs and let stand for 5 minutes. Crumble in the ground meat, and mix thoroughly with your hands. Threaten to touch someone with your gross meat-covered hands (optional). Shape into 8 dozen small meatballs 1 to 1 1/2 inches in diameter. Place on baking pans and bake for 20 to 30 minutes, or until done- if you're not sure, cut one in half to check. If you don't have enough oven space or baking pans to bake all of this at once, please put the remaining raw meat mixture in the refrigerator until you can bake it. Let's be careful out there. Of course, using lean meat is the healthiest, but if the meat you're using is particularly fatty, I have found that baking the meatballs on a rack placed over a broiler pan or other shallow pan will allow most of the fat to drip away. If you do this, it's best to put a little water in the bottom of the pan or the fat may start to smoke. I do this in the oven, not the broiler. If you do try broiling meatballs, let me know how it turns out, for you are braver than I. MEATBALLS TO DIE FOR- This is an idea my husband came up with. Put your already baked meatballs in a baking dish. The more shallow the pan, the shorter time this will need to bake. Now, take a can of cream of mushroom soup, and a can of cream of shrimp soup. Mix them together, and add about 1/2 cup milk, just enough to let you mix it smoothly. Pour the soup mixture over the meatballs evenly. Bake this at 350 for about an hour. You want the sauce to get real thick and rich. We usually serve this over rice, but it can go over noodles or mashed potatoes, or on bread or a roll for a hot sandwich. I have also made it in a crockpot, cooking it on low for about 8 hours. Cooking on high turns this to mush. Still tastes good, but not pretty for serving to guests. This dish has been taken to many potlucks and served to guests numerous times, and there has never once been any leftovers-- so I