I love Spaghetti & Meatballs and my daughter Kylie is obsessed with them! There is a story behind me stealing her leftovers that I will share maybe on a different day when I do my homemade sauce or my “college favorite” Goolash (spelling it the kids way) with Meatball recipe. Next week…watch for it!
Today I am trying a new recipe off my Suggestion Form so thought to post an easy crowd pleasing favorite, perfect for a cold day in Ohio and not much is better than a good Meatball. Truthfully, there are thousands of recipes on the internet for them or family favorites, so that is basically what this one is…a recipe that never fails and is the same each and every time you make it. Simple and Consistent! Enjoy!!!
What you need:
1 pound lean ground beef or half and half ground beef with sausage (or any full fat version) both ways tastes the same, so I prefer lean like Laura’s 96/4
1 cup Italian Breadcrumbs ( I have not mastered home made bread crumbs yet so I use store bought)
1 egg (if using a 1 1/2 or 2 pounds of ground beef up to 2 eggs)
3 teaspoon cold water
1 teaspoon minced garlic (from a jar)
What to do:
Mix everything together in a large bowl and combine thoroughly. Roll into small to medium size balls…1 pound makes around 15 meatballs. If too hard to roll add more water but I found through trial and error that between 3-4 teaspoons should do it.
Warm a large skillet up to medium heat and do NOT add oil, the natural juices of the meat are plenty. Toss the mixed balls into the skillet and gently move around slightly browning each side, approximately 5 minutes or so (this helps but is not necessary).
Add to your sauce of choice to a large pot then toss your meatballs in and cover them in the sauce. Bring sauce to a quick boil then drop to a simmer. Let sit in the sauce at a slow simmer (electric on a 1-2) for about an hour to an hour and a half with the lid partially on. (Check at the hour mark to see if done).
These literally will melt in your mouth and come out exact. It isn’t the fanciest Meatball but it sure is great and so easy to make. Enjoy!
Recipe revised from Matt’s Mom, Ruth Brown RIP
