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
1. Combine all ingredients and form into 2” balls. Place wire rack inside jelly roll pan and spray with cooking spray. Place meatballs on rack.
2. Bake at 375 degrees for 1 hour or until cooked throughout. Simmer in spaghetti sauce an additional thirty minutes before tossing with cooked spaghetti.
Click here for the printable recipe
I can’t wait to try these. I don’t like store bought meatballs either. They do have an interesting taste. I make teriyaki meatballs, but I don’t know why I never have tried italian meatballs. Thanks for the recipe!!