Monday, May 3, 2010

Spaghetti and Meatballs

There are basics that everyone should know in cooking and Spaghetti and Meatballs is one of them. These meatballs are so much better than the frozen kind. I cooked half the batch and froze (raw) the other half for later. It doesn't take long to make them either and they cook in the sauce so cleanup time is quick. Add more cheese or spices to your liking. We love garlic so use less if you're more vampire like :)

1 lb. ground beef
1/2 pound ground pork
1 large egg slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together)
1-2 teaspoons garlic powder
1 teaspoon fresh ground black pepper
1/3 cup milk
1/2 teaspoon dried oregano
2 TBS dried parsley
2 jars spaghetti sauce (yes, I use jarred w/ these b/c they add so much flavor to the sauce)

Mix all ingredients together in a large bowl. Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using). Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs. Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs). After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
You may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

(Recipe adapted from a recipe found on

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