I'll have to try a touch of ginger in my next batch. I have used thyme but my main flavor is sage.
I have that same KitchenAid with the grinder. Sometimes I use it, sometimes I use the 1950s Chop-Rite #10. My last few batches went through the coarse plate twice; the grinding goes much faster and easier without as much packing up behind the plate. The texture, as you say, has some bite to it.
I make patties. I roll meatballs and weigh them out to approximately 500 grams, then run those through a patty press. Then I wrap them individually in cling wrap and freeze them, then put them all in one zipper bag. I can pull out one or more and serve in just a few minutes. They shrink a bit when cooking, which makes them perfectly fit an English muffin for a breakfast sandwich.
I have that same KitchenAid with the grinder. Sometimes I use it, sometimes I use the 1950s Chop-Rite #10. My last few batches went through the coarse plate twice; the grinding goes much faster and easier without as much packing up behind the plate. The texture, as you say, has some bite to it.
I make patties. I roll meatballs and weigh them out to approximately 500 grams, then run those through a patty press. Then I wrap them individually in cling wrap and freeze them, then put them all in one zipper bag. I can pull out one or more and serve in just a few minutes. They shrink a bit when cooking, which makes them perfectly fit an English muffin for a breakfast sandwich.
