Monday, June 23, 2014

On Top of Spaghetti . . . Now that's a spicy meatball!

I love spaghetti and meatballs.  I prefer that to a meat sauce.  These little meatballs are very easy and so, so tasty.  You can make a big batch and freeze them in freezer bags.  Just cook some spaghetti, open a jar of Marinara and you're ready to go.
Italian Meatballs
3 lbs. ground meat of your choice (sweet or spicy sausage, ground turkey, chicken, or beef)
2 Tablespoons Montreal Steak Seasoning 
2 eggs
Splash of Worcestershire sauce 
1 cup Italian Seasoned Bread Crumbs
3 Tablespoons dried parsely (or even better, a bunch of chopped fresh parsley)
1 cup grated Parmesan Cheese
Olive Oil
Freezer Bags

Heat the oven to 400.  Get out all of the ingredients and line or spray a baking sheet.  Once you get your hands in the mixture, it's nice not to have to keep washing them, so have everything ready to go.  Put the ground meat, steak seasoning, eggs, bread crumbs, Worcerstersire, parsley, cheese and a generous drizzle/ drizzles of olive oil in  a large bowl (the amount of oil depends on what kind of meat you're using.  If the meats are lean, you need more oil.)  With your hands, mix together the ingredients until well mixed.  Form into about 48 ping pong-sized balls and place on the baking sheet.  Bake in the hot oven for about 15 minutes.  Cut one open to be sure they are cooked through.  Cool and put any you're not using tonight in ziplock freezer bags.  It depends how many meatballs you like per quart of marinara.  We like about a quart of meatballs per quart of marinara, but you could get by with much less.  This recipe makes 2 quarts of meatballs.  

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