Monday, January 26, 2009


My family LOVES meatballs. They would gladly eat them as a main course and I sometimes accommodate that by making meatball sandwiches. But most of the time when I make meatballs, I serve them with spaghetti.

1 lb ground beef
1 lb ground mild Italian Sausage
1 T Italian Seasoning
1 T minced garlic
1 t salt
2 T grated Parmesan cheese
2 slices white bread or 1/2 cup dry bread crumbs
2 eggs

I get the bread a little wet and crumble it up, then mix all the ingredients together in a bowl.

When it is well combined, form into balls. I make them about the size of a golf ball. They can be cooked in a frying pan on top of the stove, but I usually cook mine in a baking dish in the oven @375 for about 30 minutes, remove from the oven & turn them over, then cook for an additional 15 minutes

Let them sit for a few minutes to cool, drain the grease & add them to the spaghetti sauce. I like them to sit in the sauce for at least an hour before serving.
These are also great for making ahead in bulk, I cook several batches, let them cool, then freeze in large ziplock bags. I add them, frozen, to my spaghetti sauce in the crockpot when I start the sauce.

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