using up leftover pasta (2)

I bought skirt steak (which I ground) and pre-ground pork to make meatballs. Combined that with my remaining bottled sauce, dumped it on the leftover pasta, and voilà:

The meatballs were kind of mushy: I did something I don't normally do, which is make meatballs the standard way, i.e., with milk, egg, and bread crumbs as a binder. (I normally just use cheese because I'm not making meatloaf—except this time, I guess.) Along with the bread crumbs, I used the two slices of bread that got pushed through the meat grinder. Bread is one way to force the rest of the meat out of your grinder. Another, arguably better, method is to use ice. I'll try the ice method next time, but this time around, I had two slices of bread left in my bread bag, so I sacrificed those slices to the meat-grinder god. The bread, milk, and egg really softened the meatballs; I prefer mine to be a lot firmer. But when I took the meatballs in to work, no one complained. My boss and American coworker both ate a plateful. Go figure.