When you request spaghetti and meatballs at Nana’s house you better be prepared to make the meatballs! Stella loves to, and we all agreed that they were the absolute best meatballs ever. In fact, I had a hard time keeping enough left in the sauce to have dinner. Tasters kept appearing in my kitchen …..
- 1 pound ground meat (I like a combo of beef and pork)
- 1/2 cup panko-style breadcrumbs
- 1/3 cup milk, any kind
- 2 tablespoon finely chopped parsley, plus more to serve
- 2 tablespoons finely grated parmesan or pecorino romano cheese, plus more to serve
- 2 teaspoons coarse or kosher salt, divided
- Red pepper flakes and/or freshly ground black pepper
- 1/2 teaspoon onion powder
- 2 large eggs
- 2 garlic cloves, minced
Place meat, crumbs, milk, parsley, cheese, 1 teaspoon salt, pepper, onion powder, eggs, and one-third of your minced garlic in a large bowl, and mash everything together with a fork or potato masher until evenly mixed. Using wet hands if needed, form mixture into 2-inch meatballs and arrange on prepared tray. Roast for 12 minutes, until cooked through (you can cut one in half).
From this point you can serve them however you like – we like them simmered in a tomato sauce just until heated through. They are so soft and tender with just the right amount of seasoning. I always make enough to freeze half for another dinner, for us that means doubling this recipe.
This recipe came from the amazing Deb at smitten kitchen.com, and she also lists her easy tomato sauce for simmering … if you haven’t been to her website, or read any of her cookbooks, make sure you do! Always delicious, and manageable for doing with kid helpers.