Emily’s Spaghetti and meatballs Serves: 4-6 1 box of spaghetti 1 jar of your favorite spaghetti sauce 1lb ground beef 3 mild sausage links (casing removed) 1 egg 1 teaspoon ketchup Breadcrumbs (I eyeball this) 2 shakes garlic powder 2 shakes onion powder 2 teaspoons parsley flakes 2-3 teaspoons herbs de province (I eyeball this) Preheat your oven to 375 degrees. Line a baking sheet with foil and spray with non-stick spray and set aside. Also bring a large pot of half water, half chicken stock to a boil for the spaghetti. Cook’s note: I bake my meatballs in the oven just because it’s a little better than frying them in the skillet. You don’t have to do this but I always do out of habit. And your also welcome to substitute ground beef for ground turkey instead. Meanwhile, in a medium mixing bowl combine ground beef, and sausage links. Then add parsley flakes onion powder, garlic powder, herbs de province, ketchup, eggs, and breadcrumbs. (I use herbs de province because I think it gives much more flavor, or you can just use your favorite Italian seasoning.) Mix together with clean hands until combine. I make my meatballs about 1 ¼ inch in diameter. And I can get at least 32 meatballs from this. I put these in the oven for anywhere from 15-30 minutes and bake them until brown. Then I let them cook the rest of the way in the jar of spaghetti sauce. While your meatballs are in the oven add the spaghetti to your water and cook according to directions. And then start warming your sauce until the meatballs are ready to be pulled. Serve with garlic bread…and wine is optional Enjoy!!
Posted on: Mon, 17 Jun 2013 22:37:57 +0000
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