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!
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.
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 meatballs and Marinara sauce.