It’s the end of the weekend. Family has been in town (so fun!!) We went to the Fort Worth Rodeo this afternoon (so fun2!!) I’m worn out (in a really good, happy way) but everyone is still looking to me for dinner and I prefer to avoid the “I don’t like this dinner” refrain. Out comes a fan favorite – spaghetti and meatballs. These meatballs are easy and quick to make. Mix, roll and bake then submerge in your favorite sauce to absorb the flavor and voila! Dinner is served.
Below are 2 versions, thanks to Susan B. again, for sharing hers.
- 1 small onion (or ½ T onion powder)
- 2 clove garlic (or 1 t garlic powder)
- ¼ dry bread crumbs (plain or Italian)
- 1 egg, slightly beaten
- 1 jar (28 ozs) marinara sauce
Preheat oven to 375. Mix ingredients #1-5. Line pan with aluminum foil and spray with cooking spray. Roll the meatballs about the size of golf ball (hey, even David could do this part!) Bake for 30-35 minutes.
Ingredients – Meatball v2:
- 1 1/2 lbs ground meat (beef or turkey)
- 1/3 c Italian breadcrumbs + 1/3 c water, mix until water is absorbed
- 2 eggs, lightly beaten
- 1/3 c Pecorino Romano cheese
Preheat oven to 425. Combine all ingredients, roll into meatballs and bake for 10 min. Turn and bake for an additional 10 minutes (total cooking time: 20 minutes).
Place in your favorite spaghetti sauce (we happen to like Classico Four Cheese) and simmer. The longer you simmer, the more flavor the meatballs will absorb. Serve over spaghetti and with a slice of crusty bread and something green (meaning a vegetable - if your bread has something green growing on it, throw it away).
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Think pink CCM!!