Chef Boyardee Meatballs

[Anonymous No.15452066]

Does anyone have a recipe for the Chef Boyardee Meatballs?

The only information I was able to gather is that the Meatballs are made from a mixture of chicken, pork and beef.

Please send help.

[Anonymous No.15452093]

lips, anuses, and lymph nodes
grind to pulp
place into ball shape things
cook at high temp
wa la

[Anonymous No.15452106]

>>15452093
whats the ratio of anuses?

[Anonymous No.15452153]

>>15452106
anus would actually be the prime cut there, so probably not nearly as much as you like
tho i hear they're working on pigs with larger anuses, so hopefully that'll be coming down the pipeline

[Anonymous No.15452339]

Well since you degenerates are of no use I will simply attempt different ratios of chicken, pork and beef with the usual onion/garlic/pepper and a basic panade for that gourmet texture with a few pounds of sugar to replicate the taste.

Utterly useless.

[Anonymous No.15453896]

make regular meatballs and then simmer them in ketchup for an hour

[Anonymous No.15453903]

>>15452153
>pigs with larger anuses
but enough about your mom/wife/you

[Anonymous No.15453936]

I don't know what happened to you in your childhood that inspired you to recreate this shit. That's none of my business. But it's textured vegetable protein.

[Anonymous No.15454095]

>>15453903
pretty good

[Anonymous No.15454431]

>>15453896
It's not ketchup, it's tomato soup

[Anonymous No.15455495]

I would put the meat (plus bread and whatevers) in the food processor to make super smooth. If memory serves, they don't have any real texture.

[Anonymous No.15455503]

If you get the Aldi brand knockoffs that are even cheaper, they make the meatballs mostly out of fish

[Anonymous No.15457265]

>>15454431
Condensed tomato soup, water, and plain pasta sauce together with a dash of sugar and sprinkle of Parmesan seems to be fairly accurate when it comes to taste. It’s just the meatballs I’m having trouble with.

[Anonymous No.15457273]

>>15452339
nice blog

[Anonymous No.15457345]

>>15452066
They probably have a load of flour filler and the meat is basically a puree. That's how they get that smooth texture.

[Anonymous No.15457401]

>>15452339
>attempt different ratios of chicken, pork and beef
The chicken is going to be well over 80% of the meat.
I think that the beef/pork are basically there to season the chicken; both under 8% of the mix.
Those meatballs are not browned, just simmered in sauce to cook.

[Anonymous No.15457784]

>>15457401
I originally thought 50% beef, 25% pork, 25% chicken.

[Anonymous No.15459587]

>>15452066

[Anonymous No.15459651]

>>15459587
Mostly sneed, formally chuck

[Anonymous No.15460167]

>>15452339
I'm not useless, I'm Eustace!

[Anonymous No.15460212]

>>15460167
My apologies, Eustoce.

[Anonymous No.15461447]

this cannot die, shameless bump

[Anonymous No.15463439]

I got drunk and made steak quesadillas instead. I’ll attempt the ultimate boyardee meatball later this week, though I don’t have high hopes in much success.

[Anonymous No.15463459]

The joo fears the homemade meatball maker. The recipe is coveted. Be afraid... be very afraid!

[Anonymous No.15464996]

>>15452066
I asked the same thing about Spagetti os meatballs months ago. No one knows and you will NEVER get the smooth mouthfeel even with a food processor.

[Anonymous No.15465715]

>>15452066
>chicken, pork and beef
same shit bologna and hot dogs(other than the all beef kind) are made out of. just add those instead

[Anonymous No.15465776]

>>15452066

It's good stuff man.

[Anonymous No.15466050]

>>15464996
Torn bread and milk seems to work well and don’t overmix or handle the meat too much. I always blend an onion and garlic into a paste as well for moistness instead of big oof retard chunks.

[Anonymous No.15466530]

>>15452066
i'm pretty sure it's just dog food

[Anonymous No.15467168]

>>15466530
Texture is more like cat food, lotta cat fags on this board