After doing much research on making the perfect meatball, I believe I have created something wonderful. Now I don't know about you, but I have always had a hard time trying to figure out the right ratio of lean meat and fat to create the perfect meatball; it would always come out kinda dry. Now I know there are some chefs out there who wouldn't agree to this method of making meatballs, and say that I am just making meatloaf... and technically that is actually the root of my inspiration, and they come out juicy and delicious! So until the day when I finally figure out the proper fat to lean meat ratio to make juicy meatballs, this is my go-to recipe!
SPAGHETTI AND MEATBALLS
PREP TIME: 30 MINUTES | COOK TIME: 1 HOUR 5 MINUTES | YIELDS: 20 MEATBALLS, 6 SERVING
- 1 lbs lean ground beef (80/20 lean/fat ratio)
- 1/2 cup yellow onions, diced
- 1/2 cup classic breadcrumbs
- 1/4 cup fresh Italian Parsley, chopped
- 1/2 cup Parmesan cheese
- 1 eggs
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 2 24 oz jars of marinara pasta sauce (I used Ragu)
- 1/2 cup water
- 16 oz spaghetti noodles
- Preheat oven to 425 degrees.
- Meanwhile, in a large mixing bowl add ground beef, onions, breadcrumbs, Italian Parsley, Parmesan cheese, eggs, and seasoning.
- Using a rubber spatula or hands, fold all ingredients in together.
- To make the meatballs consistent in size, I used a ice cream scooper, you can also use a spoon, just be sure that the amount you're scooping out is the same.
- Scoop meat out, and using damp hands, form your meat balls into small golf balls sizes.
- Place meatballs in an oiled baking dish, and bake in the oven for 20 minutes.
- While the meatballs are browning in the oven, at the last 5 minutes, add marinara sauce and water to a large pot and bring to a simmer.
- Once the meatballs are done, add them to the marinara sauce making sure they are submerged.
- Reduced heat to low, cover and let meatballs simmer in the sauce for 45 minutes.
- Cook your spaghetti noodles according to the package, and drain, do not rinse.
- Add cooked spaghetti noodles to the sauce and meatballs, and toss to coat all the noodles in sauce.
- As you know with store bought pasta I like to personalize it and add extra seasonings that will make the flavors pop. (click here to see how I spice up store bought pasta sauce)
- Let spaghetti sit for 5 minutes, allowing the sauce to stick to the noodles.
Serve with a sprinkle of Parmesan cheese, fresh Italian Parsley, side of garlic Italian bread. FYI, of course I make my own, and it's super simple. Take room temperature soft butter and blend with garlic salt and garlic powder.
As usual give this recipe a try and let me know how you like it!