The Ancient Marinar-a

What do you do with a ton of leftover marinara so it doesn't grow white and blue fuzzy mold?

There is the obvious; dump it on pasta. There are the weird things that only I do; spread it on toast. And then there's the compromise of easy prep, adding some protein, and edibility in large quantities (because really, how much tomato sauce can you spread on a piece of toast?).

We decided to make chicken meatballs with some leftover boneless skinless dark meat that was languishing in the freezer. Danny has a meat grinder attachment for his stand mixer which is an awesome piece of multitasking equipment. He put the chicken down it, along with some matzah meal (in lieu of breadcrumbs), egg, a small piece of onion, some garlic, salt and pepper, and some dried thyme.

Caveat: chicken going through a meat grinder may and probably will splatter. Just an FYI. So maybe have someone there shielding with their hands or something. At the very least, you'll have someone to go "Ewwww!! Gross!" to as chicken splorts out, and then they'll help you wipe up afterwards.

Anyway, form the chicken mixture into balls, and cook in simmering marinara sauce until done. The meatballs stayed really moist and tender, and they are uber-flavorful. We didn't brown them or anything, just put them in. They made for an excellent post-fencing pre-bedtime snack on top of Trader Joe's sprouted wheat papardelle. And now I'm going to eat the leftovers for lunch.