If you’re craving spaghetti, spice things up by swapping your standard meat sauce with meatballs. These are the easiest meatballs, and they’re so good. As you may know, my husband, Sean, is really into meat. In fact, he would be a strict carnivore if I didn’t force vegetables on him as often as possible. As you may also know all too well is that marriage is about compromise and food is the way to a man’s heart, so the best way for me to remain the apple of Sean’s eye, while forcing something at least semi-healthy on him, is via these homemade meatballs, which I make about once a week. I usually serve them over spaghetti squash or pasta for the little one, but, like I said, Sean’s a big meathead (in the best way), so he eats them all by themselves. If you or your significant other’s brain just says “more protein” (in a bruh voice) when you think of food, make these meatballs.And then tell me how you like them.
For the Meatballs
1 lb 96/4 ground beef (you can use a different variety, but I prefer the extra lean version)
2 tablespoons fresh minced garlic
1/2 cup chopped fresh flat leaf parsley
1/2 cup grated Parmesan cheese
1/2 cup Italian breadcrumbs
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
For the Sauce:
1 32 oz can San Marzano Tomatoes
4 oz tomato paste
1 cup thinly sliced white or baby bella mushrooms
2/3 cup finely chopped white or yellow onion
2 tablespoons extra virgin olive oil
2 tablespoons fresh minced garlic (I use the store bought kind in the glass jars because I hate mincing garlic)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon Pepper
Pre-heat over to 350 degrees and lightly grease your baking sheet.
Mix all ingredients in a bowl until completely blended, and roll into ~1.5″ balls on your baking dish
Place in the oven and bake through. About 25 minutes.
Remove from the oven and add into the sauce.
While the meatballs are in the oven, start your sauce.
Place a large saucepan (or in my case a wok) over medium-high heat. Add olive oil and allow to get hot for about a minute
Add garlic, mushrooms, and onion and saute for about 4 minutes until onion is translucent. Stir occasionally to avoid burning and to cook evenly.
Add tomatoes and tomato paste, and mix ingredients well while breaking apart the tomatoes.
Mix in the oregano, basil, salt and pepper, and allow to simmer over medium heat for about 25 minutes.
Once the sauce is close to ready, add the meatballs to the sauce.
*Feel free to add a quarter cup of red wine, such as a Cabernet Sauvignon, after adding oregano and basil.