Here are our favorite meatballs to go with spaghetti. It is your choice to cook on the stove, in a slow cooker, a pressure cooker or even the oven! I only ask that you serve this with a romaine lettuce salad with homemade cesar dressing with adequate amounts of parmesan cheese. Fresh made garlic bread and cheese on the meatballs works a treat!
I have not tried this recipe with ground turkey. Next time I make this dish I shall do that very thing.
The preparation time is not really long. You can have it all ready at the same time as the pasta, if you get started when you put your pot of water to boil. Have you tried whole wheat pasta? try it, it is sort of nutty, we do enjoy it.
This recipe makes two meals for us. If you like a lot of sauce, add a 8 or 16 oz can of tomato sauce to the pot as the meatballs cook.
enjoy cooking, enjoy eating.
1 cup torn to bits stale white bread or ¾ cup dry bread crumbs (plain)
¼ cup milk
1 egg beaten
1lb 93% to 97% lean ground beef
1/3 cup finely chopped onion
1 clove garlic pressed or minced
¼ cup finely chopped parsley
¼ cup steak sauce or Woostershire sauce (optional)
Place everything in a bowl and let the meat come to room temperature. If you use fresh bread crumbs, after they soak up the milk, mash them up before adding the meat. Once everything is room temp, mix it all with a fork. Using the fork will keep the meatballs very light in texture. Form the mixture into balls, I prefer meat balls the size of about ping pong balls, some prefer really large meatballs. It is your choice.
Get your basic tomato sauce recipe out. Place the ingredients for the sauce in a slow cooker and stir well to mix. Now, place the meatballs, in the tomato mixture, using a spoon pour the tomato stuff over the meatballs so that they are covered. Turn on the slow cooker to low and let cook 4 to 6 hours. The meatballs will be so yummy.
If you don’t want to spend such a long time with the slow cooker, cook the sauce until the addition of the crushed tomato. Pour half the tomato into the pan and mix, then place the meatballs on the sauce, pour the rest of the crushed tomato on top, bring to a boil, cover and let simmer for 30 mins or so until the meat balls are cooked. This is good, but the flavor is not as intense.
Actually, which ever way you cook this dish, it is better reheated the next day!