Tuesday, March 29
Our girls love spaghetti and meatballs. In fact, if there is ground beef in a dish and we tell them it’s meatballs, they’ll eat it. So, instead of doing a meat sauce for our spaghetti last night, I decided to spend a few extra minutes and make some actual meatballs for my cuties. And they were delighted. They barely ate the spaghetti, which normally disappears within minutes!
When Nate came home and started eating, I of course immediately pestered him with, “How are the meatballs?” He told me, “They’re really good! What kind of meat did you use?” I told him just ground beef and he was shocked! Nate was certain I must have used more than one kind of meat because the flavor was so good. Meatball success!
So, here’s what I did. It’s simple. It’s easy. It’s tasty.On Top of SpaghettiAuthor: Jane MaynardIngredients
- 1 lb ground beef (I used 85/15 this time around)
- ½ cup bread crumbs
- 1 egg, beaten
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon parsley
- ½ teaspoon dried diced onions
- 1 fresh garlic clove, minced or pushed through a garlic press
- 1 teaspoon salt
- 4-5 cups prepared tomato sauce (homemade or jarred)
- 1 package spaghetti
- Mix all ingredients (except tomato sauce and spaghetti) together by hand. Form into 1″ – 1-1/2″ balls (I think mine were closer to 1-1/2″ and I ended up with 38 meatballs).
- Heat 1-2 tablespoons of olive oil over medium to medium-high heat. Brown meatballs in oil, constantly rotating, until all sides are browned. Reduce heat to medium-low and add tomato sauce. Simmer for 15-20 minutes (make sure heat is high enough so sauce is simmering). While meatballs are simmering, prepare spaghetti according to package instructions. Serve sauce and meatballs over spaghetti. And be sure not to sneeze…those meatballs have been known to roll off the table and onto the floor.