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 the 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)
Amount Per Serving: Calories: 337Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 129mgSodium: 368mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 29g
Nutritional values are approximate and aren't always accurate.