Sometimes I will make a big batch of meatballs and sauce and freeze them separately. Then I can thaw as much as I need whether for 2 or 6 people. All of the kids (and adults too) enjoyed this dish as it was simple and could be eaten with or without the meatballs. See my recipe Marinara Sauce for Cheese Manicotti, Lasagna and Spaghetti with Meatballs.
Juju's Spaghetti With Meatballs
- 1-1/4 lbs. lean ground beef or a mixture of veal and beef
- 3/4 lb. ground pork
- 1 cup fresh breadcrumbs, 4-6 slices of bread, decrusted
- 1/4 to 1/2 cup seasoned salt-free dry bread crumbs (mine has no oregano or basil)
- 1 to 2 tbsp. fresh parsley, chopped
- 1/2 cup Parmesan cheese, grated
- salt and pepper to taste
- 1 tsp. dried basil or use fresh
- 1 tsp. dried oregano or use fresh
- 2 eggs, beaten
Combine the above ingredients and add some warm water (1/4 cup) if needed and mix well. Form into 1-1/2 to 3-inch meatballs. I make the larger meatballs for my lasagna.
Preheat the oven to 400 to 425 degrees. Place meatballs on a rack (spray first with cooking spray to prevent sticking) on a large baking sheet and bake for about 30 to 45 minutes or until the meatballs are cooked through. The size of your meatballs will make a difference in cooking time.
Remove and add to the marinara sauce and simmer for 30 minutes to an hour. Serve over the pasta of your choice, and sprinkle with Parmesan cheese. See my recipe Marinara Sauce for a delicious sauce to serve these meatballs with.
Comment: Some cooks like to fry their meatballs but I prefer to bake mine; some use ground veal in addition to the beef and pork but I have chosen not to. I also use these meatballs sliced when I make lasagna. A tip from a sister instead of making a meat sauce like I did for many years. These meatballs are also good in a sandwich.
I used all fresh herbs and also my 1-1/2-inch stainless steel scoop (all the meatballs are the same size – 24 of them)
Recipe by cooking with aunt juju