Serious craving for spaghetti and meatballs today - however, no frozen meatballs on hand, no desire to venture out to the store! It was then I realized I had some ground sirloin just sitting in my fridge waiting to be made into meatballs! After some quick searches online, I settled on a recipe and went with it. Super easy, super fast, super amazingly delicious. No more frozen meatballs for this girl!
Basic Ingredients:
- spaghetti noodles (no homemade noodles until I get that cool thing-a-ma-jiggy that attaches to my KitchenAid)
- spaghetti sauce (I have made my own, but jars are far too convenient, cheap, and good)
Meatballs:
- 1 1/4 ground beef (I had ground sirloin, 80/20)
- 1/2 c Italian style bread crumbs
- a few teaspoons Worcestershire sauce (I just shook the bottle until I felt satisfied)
- salt/pepper
- 2 tsp garlic powder (original recipe called for minced garlic, I was too lazy)
- 1 egg, beaten
- 1/4 c grated Parmesan cheese
Directions:
- Preheat oven to 425 degrees. Put large pot of water on to boil.
- Mix bread crumbs, Worcestershire sauce, garlic powder, egg, and cheese in a medium sized bowl.
- Add meat, then salt and pepper to taste (well, maybe not taste but smell? feel?). Mix well (use your hands!)
- Roll meat mixture into 1 1/2 inch balls and place on a nonstick cookie sheet (or lightly grease your cookie sheet with EVOO). Place in oven and cook for 10-12 minutes, or until ever so slightly pink in the center.
- When water comes to a boil, add salt and noodles. Boil until al dente (7-10 minutes, I put my noodles in just as I put the meatballs in the oven). Drain noodles.
- In a large skillet, warm up spaghetti sauce on medium heat. I added my meatballs when they were only slightly pink in the middle to let them finish cooking in the sauce. (5 minutes)
- Serve with extra grated cheese, a yummy green salad, and garlic bread.
