SHOP TALK: Best Meatballs Ever
by The Featherweight Shop
2 lbs ground beef
2 - 3 jars of spaghetti sauce
Garlic to taste
1 box of spaghetti pasta
1 1/4 cup bread crumbs (I like to use Italian - or Aleia GF if you need.)
1 1/4 cup grated Parmesan cheese
2 splashes of milk
1 16 oz bag of mozzarella cheese
Preheat oven to 375 degrees
Mince onions & garlic.
Mix ground beef, bread crumbs, Parmesan cheese, eggs, 1/2 of the onions, 1/2 of the garlic, and milk together in a bowl.
Heat large skillet to medium-high heat with a splash of olive oil.
Roll meat mixture into your desired meatball sizes (big meatballs are always a hit in Ashley & Nathan's kitchen!)
and sear in skillet until all sides have a nice dark sear on them!
It is important that the meatballs are of similar size.
In a 9 x 13 pan, pour half of a jar of sauce on the bottom of the pan.
Place the seared meatballs into the pan. Pour the other half the jar of sauce over the top of meatballs. I usually end up using 1 1/2 jars of sauce at this point.
Cover pan with tinfoil and bake for 35 minutes.
While the meatballs are baking, saute the other half of the onions & garlic. Pour in the rest of the spaghetti sauce. Bring to a boil, stir, and reduce to a slight simmer until the meatballs are done cooking.
About 15 minutes before the meatballs are done, put a pot of water on the stove and begin cooking your spaghetti.
Check your meatballs. When there is little to no pink in the middle, remove the tin foil and cover the entire pan with mozzarella.
Do not be bashful with the cheese! Turn the oven to broil for a few minutes. Take out when the cheese is melted and is slightly brown on the top.
Serve over a bed of spaghetti, sauce and a few delicious meatballs!
*Tip For Picky Eaters: Ashley's kids DO NOT like the texture of chunky sauce. After simmering the sauce while the meatballs are cooking, she blends all the chunks away (mixing all those good veggies in!) They love the flavor of the sauce at this point, as well as how smooth it is!