Meatballs are probably one of my favorite foods to make and eat. The meatball world is limitless. I cook all the time, and I am going, to be frank, Lenny likes everything I make. That being said there are only a few things that he really wants, and talks fondly of. My meatballs are definitely one of those recipes. When I asked him what he liked about this particular meatball recipe, he said that they were bursting with flavor and not dry. One of my favorite ways to enjoy a good meaty meatball is by making up a batch of spaghetti and meatballs, which is what I did this week.
Typical I use three kinds of ground meat; beef, pork, and veal. If you do not like veal, then use equal portions of beef and pork. The seasonings are simple but still a flavor bomb.flavorful. I always bake my meatballs as there is not as much mess, and I feel less guilty about indulging in a bowl of meatballs.
To make this recipe for spaghetti and meatballs, I start the batch of Classic Marinara Sauce, earlier in the day or the day before. If I make it the day before, I gently reheat over low heat while the meatballs are baking. After baking the meatballs, I add to the sauce and simmer together to blend the flavors. All that is left to do is cook up your favorite pasta, and then fill a bowl with some goodness!
Classic Marinara Sauce to serve with the meatballs.