Spaghetti with Meatballs
It’s surprising to me that I’ve never made Spaghetti with meatballs before, but meatballs have always sort of intimidated me. This was all made easier when my Dad came by earlier this week with a pound of ground beef, fresh herbs from his greenhouse and bread to make meatballs. Sometimes a little push helps.
Bread crumbs (panko crumbs or stale bread run through the food processor)
1 pound ground beef
2 tablespoons fresh basil, marjoram, oregano and parsley (or if using dried herbs, a little more than one tablespoon of each)
Combine all ingredients above in large bowl and mix with thoroughly with hands.
Heat 3 tablespoons of Canola oil in large frying pan and in two batches, cook meatballs for 9 minutes.
Cook until brown on all sides…make sure you get a good browning on them – that’s where the flavor is.
Set meatballs aside on a plate. I used a jar sauce Marinara and placed that in the same pan as the meatballs to heat it up; return the meatballs to the pan with sauce to get them warm again. I will note that in using a full pound of spaghetti with meatballs, one jar of sauce was not enough, so will be using one and a half jars next time.