It has been established that I love pasta so I won’t bore you with that anymore. Let’s move onto the meat of it…or rather, the meatballs of it.
I’ve come across a number of recipes for meatballs. Most of them call for pork, ground beef, and veal. I’m sure those meatballs are fabulous, but that’s way too much trouble for me. I like things nice, easy, and quick.
So here’s a simplified version:
1lb ground beef
1/2 cup dried italian bread crumbs
1 clove garlic minced (I also use the minced garlic right out of the jar)
1 egg, lightly beaten
1/2 tsp salt
1/4 tsp ground pepper
2 Tbsp olive oil
1/4 cup grated parmesan
(I promise this is easy.)
Combine the ground beef, bread crumbs, salt, pepper, egg and parmesan. Mix thoroughly and shape into balls. (Just eyeball the size.) If your mixture needs a little help, feel free to add a touch of water to soften the mix up.
Melt the oil in a saucepan . Brown the meatballs lightly on all sides then drain off the excess fat.
Add marinara to the meatballs, cover the pan, and simmer on low-medium heat for 25 minutes.
Serve over a bed of spaghetti.
Bury the pasta in parmesan (or mozarella) and enjoy some nice garlic bread.
**To make this a little less greasy, you can also bake the meatballs.