Italian Meatballs
Well, what can I say about spaghetti and meatballs. I am sure everyone is familiar with this Italian-American dish that is very popular in most households especially with the kids.
It makes it an easy “go-to” dish for dinner. For me, the key is the perfect flavor and softness of your meatballs combined with just as perfect flavor of a marinara or spaghetti sauce.
I don’t know about you, but I’ve tasted some firm meatballs that are not very appetizing with bland spaghetti sauce. So, as with every other recipe, I set out to create a recipe that is perfection to my palate.
Ingredients For Meatballs
- Pork & Beef Mince – My Italian meatballs are made with a combination of beef & pork mince, however, you can stick with just beef if preferred.
- Onions – grated over the panic breadcrumbs
- Garlic – Minced
- Grated Parmesan Cheese – or may substitute with a mixture of seasoned & garlic salt.
- Black Pepper
- Garlic Powder
- Eggs
- Breadcrumbs – Panko is best as it has a bigger crumb to make your meatballs more tender.
- Milk
- Marinara Sauce
- Oregano
- Sugar
- Fresh Basil – garnish
- Fresh grated Parmesan Cheese – topping
Preparation
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- All meatballs ingredients are combined in a mixing bowl which creates the soft texture when finished.
- The Meatballs are measured using a Vollrath 1 Tbsp. scoop and rolled into medium balls and placed on a baking sheet where they are then cooked in your pre-heated oven where you would turn half way through baking time. Some people fry meatballs, but I bake mine on a large sheet pan which is just as good and a healthier option.
- You would prepare the marinara sauce in the meantime in a pot.
- Once meatballs are cooked, place them in the marinara sauce to simmer for 5- 10 minutes. (this step makes them become nice and tender).
- Please Note : Whenever we make meatballs at home, we usually make marinara sauce and a batch of sweet & sour sauce (as you will see that recipe in another post), so we will split the meatballs between both sauces. So if you are only making one of the sauces, you may want to double the recipe.
- Cook your spaghetti according to package directions.
- Serve when finished. A perfect addition to top this dish off is Parmesan cheese and chopped fresh basil.
Leave me a comment below and tell me what you think!
Italian Spaghetti & Meatballs
Ingredients
Meatballs
- 1/2 lb. Ground Beef
- 1 lb. Ground Pork
- 1/4 cup Onions grated
- 4 cloves Garlic minced
- 1 Tbsp. Grated Parmesean Cheese or 1 tsp. Season Salt & 1 tsp. Garlic Salt
- 1/4 tsp. Black Pepper
- 1/8 tsp. Garlic Powder
- 2 Eggs beaten
- 2 Tbsp. Milk
- 2 cups Panko Breadcrumbs
Marinara Sauce
- 28 oz. can Crushed Tomatoes or Traditional Pasta Sauce of choice
- 8 oz. can Tomatoe Sauce
- 1 tsp. Olive Oil
- 2 cloves Garlic minced
- 1 small Bay Leaf
- 1 tsp. Oregano or Italian Seasoning
- 1 tsp. Sugar
- Salt & Pepper to taste
- * optional 2 Tbsp. Fresh Basil chopped
Instructions
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For Meatballs: Combine all ingredients in a bowl and mix well with clean hands or seasoning gloves.
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Pre-heat oven to 375 degrees. Grease a large baking sheet with oil or spray with non-stick cooking spray. Using a 1 Tbsp. scoop, measure out meatballs and roll with palms of hands around1 1/2" pieces, or your desired size. Place on baking tray about1/2" apart.
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Bake 15 minutes, turn each meatball, return to oven and bake 15 minutes or brown and cooked thouroughly.
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While meatballs are cooking, make sauce in a medium saucepan. Combine all sauce ingredients and simmer for 10 minutes. If only using this sauce, may double ingredients.
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Make spaghetti according to package directions al diente.
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After meatballs are cooked, place in sauce and simmer 10-15 minutes.
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Serve spaghetti, place meatballs & sauce on top. Sprinkle with parmesean cheese and chopped fresh basil if desired.