I would have lived on spaghetti and meatballs when I was a kid if my parents would have let me.
I would live on spaghetti and meatballs now if I wasn't also cooking for my husband.
I love spaghetti and meatballs.
(Interestingly, I did NOT love spaghetti and meatballs when I was pregnant. It was a very, very confusing feeling for me. But since I am not currently pregnant, nor do I intend to become pregnant for at least another year, I am free to enjoy spaghetti and meatballs to my heart's content.)
I do nothing special to the actual spaghetti or the marinara (ahem - um, Ragu). Well, I add bread crumbs, parsley, and sometimes some other random spices (lemon pepper, anyone?) to the sauce. Don't ask why; I don't know. Chris did it once, and it was delicious. I just tweak it every now and then.
But the meatballs. I love these meatballs. Actually, I love it when my Mom makes these meatballs. Chris loves it when I make them, but I don't think mine taste the same as Mom's. However, since Chris likes them, and since I know I am using the same recipe as Mom I stick with it and assume that they are fine because they do taste good. Maybe food just tastes better when it's being cooked by your Mom.
1lb ground beef
1 cup of bread crumbs
1/2 cup milk
1/2 cup parmesan cheese
2 well beaten eggs
1 tablespoon of parsley
1 teaspoon of garlic powder
Salt and pepper to taste.
Mix well with your hands and form into balls. Are you a big meatball person or a mini meatball person? I'm somewhere in between.
Brown the meatballs on all sides.
Drop the meatballs being used that day into the sauce and simmer for one hour. I rarely have the patience to wait an hour, but if you do all the better. I use 5-6 meatballs in one dinner (for two people) and freeze the rest for another day.
Too good.
