I honestly don’t know why more people don’t make meatballs. Plenty of people make meatloaf, which takes just as much effort. And there’s something about meatballs in your spaghetti that can’t be accomplished by just using ground beef.
We invited friends over a couple weeks ago for spaghetti and meatballs. I’ve adapted the meatball recipe from the original found in Culinary in the Desert’s Italian Wedding Soup (which I’ve posted about before). These meatballs are a little more moist, wonderfully seasoned, and are a perfect accompaniment to pasta and marinara sauce.
- 1 lb. ground beef
- 8 oz. Italian turkey sausage, casings removed if applicable
- 2/3 cup Italian seasoned bread crumbs
- 3 Tablespoons milk or water
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- fresh ground pepper to taste
Preheat oven to 350 degrees.
Combine all ingredients and form into 1″ balls. Place on a baking sheet lined with parchment paper.
Bake until lightly browned and cooked through, about 30 minutes. Stir into sauce and serve with spaghetti.