A while back, I posted half of my spaghetti and meatballs recipe, the meat sauce half. Now, to complete the meal, here are the best meatballs you will ever eat. As I explained in the sauce post, this recipe was passed down from my brother-in-law’s Italian grandmother to my sister, who has shared it with me. After eating this one day at her house, I vowed to never go back to store bought spaghetti sauce again. And these meatballs have ruined me for good. The best thing about the recipe is, it is very easy to make and doesn’t take a whole lot of ingredients. Enjoy!
And a note, I am also adding the sauce recipe below the meatball recipe so you have everything on one page when (not if!) you decide to make it.
The meatballs just out of the oven after browning.
Then in to the sauce to simmer for a couple of hours.
Done simmering. Is your mouth watering yet??
The final product, on our fancy paper china of course!
3 slices of white bread
1 pound of ground beef (fattier, such as 85-15) (can also use sausage, lamb, or any combination of the 3)
Handful of parmesan cheese
Small onion, finely chopped
2 tablespoons of parsley
½ tablespoon of fennel seeds
Pre-heat oven to 400 degrees. Wet bread under water, and squeeze out well. Shred bread with fingers into a medium size bowl. Combine all ingredients with the bread. Mix well with fingers. Roll into balls and place on a rimmed baking sheet, sprayed with cooking spray. Cook for 15 minutes, or until browned then flip over and cook until brown, about another 10 minutes or so. Place meatballs into simmering sauce until ready to eat.
Red pepper flakes
1 onion, chopped
4 gloves of garlic
1 pound of ground beef (or spicy chicken sausage)
1 28 ounce can of crushed tomatoes
2 tsp oregano
Basil (6ish fresh leaves or Tbsp or less of dried)
Heat thin layer of oil in large sauce pot or Dutch oven over medium heat. Once hot, add a couple of shakes of red pepper flakes. Add onion and cook until a bit translucent or soft. Add meat and cook through. Make a well in the center of the pot and add the garlic, cooking for one minute or so. Add crushed tomatoes, salt, oregano, and basil (if using dried). If using fresh basil, add it 15 minutes before ready to serve.
Bring to a boil; turn down to a bubbly simmer for a couple of hours. Stir occasionally.