You may find this strange, but I have never made homemade meatballs and spaghetti. I have made Porcupine Meatballs that we eat on rice, but not meatballs to eat on our spaghetti. I don't know why...but last week I felt the need to make meatballs. It was a spur of the moment decision (usually I just crumble the meat up in my sauce) and I was in a hurry so I did not go look for a recipe. I used my head and the things I've learned cooking over the years to just throw it together. I'm always telling my students to trust themselves and give things a try, and I have to say these meatballs were delicious! It might have been because it was something new, but everyone loved them and we did not have any left overs. I also forgot to take a picture, but you know what meatballs look like sitting on spaghetti, right??
Anyway, this is all that I did:
* 1 pound ground beef (I even used a fattier percentage so they were soft and juicy)
* 1 egg, beaten
* salt, sprinkled evenly over the meat
* my favorite pepper blend, sprinkled evenly and lightly over the meat
* Italian seasoned bread crumbs (If I had to guess how much? Maybe 1 cup to 1 1/4 cups)
1. Mash and mix the ingredients all together until well blended. I use my hands. Then form the meatballs. I made these smaller than the porcupine ones--maybe half and inch to 3/4rds inch round.
2. Simmer the meatballs in the spaghetti sauce until no longer pink inside. (around 20 minutes or so). Serve over pasta.
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