My kids love spaghetti and meatballs. My daughter requested them for her birthday dinner, that is how much they enjoy them.
I used to think meatballs were a lot of trouble to make. But then I discovered baking them in the oven. It works great and is a lot less work and mess.
The other thing I discovered was using two different kinds of meat in my meatballs. I love to mix ground beef and ground pork. It makes them so much better.
I like to make a double batch of meatballs, cook them, and then freeze them. This way I have them ready when I need them. We like them in sauce over pasta, but we also make meatball subs out of them.
- 1 pound ground beef
- 1 pound ground pork
- 2 cloves garlic, minced
- 2 eggs
- 1 cup grated parmesan cheese (this is one of the recipe that I use the stuff in the green can)
- 1 teaspoon dried parsley
- salt and ground black pepper to taste
- 2 cups stale bread, crumbled (basically home made bread crumb)
- 1 cup water
Combine beef and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold it’s shape if rolled into meatballs. Shape into meatballs.
Place on a baking sheet. I line the sheet with foil to make the clean up easier.
Bake at 400 for about 40 minutes or until done. (time will vary depending on how large you make them)