Meatballs are one of my favorite foods to make as well as eat. The meatball world is limitless. I make them very often, and I am going, to be frank, even though Lenny likes everything I cook. There are only a few things that he talks fondly of. My meatballs are one of those recipes. When I asked him what he liked about this particular meatball recipe, he said that they have a lot of 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 the mess is minimal, and I feel less guilty about indulging in a bowl of baked meatballs over fried.
To make this recipe for spaghetti and meatballs, I start a batch of Classic Marinara Sauce, early 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 them 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!
Recipe: Spaghetti and Meatballs
Classic Marinara Sauce to serve with the meatballs.
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal
1 lb. ground beef
1 lb. ground pork
1/3 cup panko
1/3 cup whole milk
1/2 cup yellow onion, finely minced
1 large clove garlic, finely minced
1/4 cup parsley, finely minced
1 tablespoon fresh rosemary, finely minced
pinch black pepper
Preheat the oven to 400.
In a small bowl combine the panko and whole milk. Stir and set aside for 5 minutes.
In a large mixing bowl add the meat, panko/milk mixture, egg, onion, garlic, parsley, rosemary, salt, and pepper. Mix well using your hands.
Ship into medium-sized meatballs – makes about 15. This will depend on how large or small you make the meatballs.
Place onto a baking sheet, and place into the oven.
Cook for 10 minutes; gently flip the meatballs over using kitchen tongs, and cook for another 10 minutes.
Remove from the oven and place the meatballs into the Marinara sauce and simmer over very low heat for 30 minutes.
Cook the spaghetti according to the directions on the package. Drain well, lightly toss with some olive oil to prevent sticking.
To serve – place some pasta into a bowl and top with a couple of meatballs and Marinara sauce.