Spaghetti and Meatballs

Spaghetti and Meatballs 4
Noah had his first day of preschool a couple weeks ago and we did lots to celebrate the big day. It mostly revolved around food because that’s how we roll around here. Big, fancy breakfast, out to his choice of restaurant for lunch (HuHot of course) and his request of spaghetti and meatballs with bell peppers for dinner.
Spaghetti and Meatballs 1
I have a meatball recipe I usually go to for spaghetti but I thought I would switch it up and try something different. I’ve always wanted to try the combination of beef and pork for meatballs so I went on the search and decided on an Ina Garten recipe since you can’t really go wrong with anything she makes. I did adapt the recipe to make them clean by switching white bread for whole grain and using only olive oil to cook them in. Still super delicious and I couldn’t tell the difference. I also opted to make my favorite spaghetti sauce rather than the recipe she included.
Spaghetti and Meatballs 5
This recipe makes a lot so you can cook them through step 2 then cool and freeze them. Or just wait until next week for a delicious way to use the leftovers.

Spaghetti and Meatballs
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Ingredients
  1. 1 lb. ground beef
  2. 1 lb. ground pork
  3. 1 cup fresh whole grain bread crumbs (4 slices, crusts removed)
  4. 1/4 cup seasoned dry whole grain bread crumbs
  5. 2 tablespoons chopped fresh flat-leaf parsley
  6. 1/2 cup freshly grated Parmesan cheese
  7. 2 teaspoons kosher salt
  8. 1/2 teaspoon freshly ground black pepper
  9. 1/4 teaspoon ground nutmeg
  10. 1 extra-large egg, beaten
  11. Olive oil
  12. Sicilian Spaghetti Sauce (prepared without the ground meat)*
  13. Hot cooked whole wheat noodles
Instructions
  1. Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 1-inch meatballs. You will have30 to 32 meatballs.
  2. Pour olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels.
  3. Place meatballs in spaghetti sauce and simmer for 30 minutes, or until cooked through.
Notes
  1. Find sauce recipe here: http://megseverydayindulgence.com/2011/12/27/sicilian-spaghetti-sauce/
Adapted from http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe.html
Adapted from http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe.html
Meg's Everyday Indulgence http://megseverydayindulgence.com/

One comment

  1. […] when I made spaghetti and meatballs for you last week? A big ‘ole delicious batch. But have I ever told you how much I dislike […]

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