My family, probably just like yours, loves spaghetti and meatballs. While everyone else would (most likely) be perfectly happy with some store-bought frozen meatballs cooked in sauce, I just can’t go there. I realize it’s weird, but I can’t abide the texture of meatballs from the store. I think it’s some kind of filler they use.
I like knowing that my homemade ones contain whole food ingredients and no chemicals. Anyway, when we have spaghetti and meatballs, it’s always with homemade meatballs. They’re completely worth the extra bit of effort…I promise!
I bake the meatballs for an hour, then add them to the sauce and simmer it for about half an hour before I toss everything together with the cooked pasta. Since it takes a little longer, I usually make the meatballs on a Sunday afternoon, then simmer them in the sauce for a quick weeknight dinner.
I make a double batch and pop half in the freezer (after they’re baked) to use for meatball subs or another meal with spaghetti. This recipe is modified slightly from the one the hubs’ Italian grandma shared with me years ago.
Simple Italian Meatballs
- 1 lb lean ground beef
- ½ lb lean ground pork
- 1 Tbsp Italian seasoning
- 2 Tbsp minced dried onions
- 2 cloves garlic, minced
- 1/3 cup grated Parmesan
- 2 eggs
- 1/2 cup dry bread crumbs (I make my own from stale bread and keep in the freezer)
- 1 teaspoon fennel seeds