I really wanted to make spaghetti and meatballs for dinner. Jon wanted spaghetti and meatsauce.
What’s wrong with him, no meatball?? Oy vey. Well, too bad, I want meatballs, so I made meatballs for me but I reserved some of the ground beef to make a small batch of meatsauce for him. I’ma good wife like that.
Because these are baked, they’re a little healthier then traditional pan fried meatballs. They are great as an appetizer, main dish, side dish, or topping on a pasta. I used Italian seasoned bread crumbs but if you use plain bread crumbs too and just add whatever seasonings you like. These are delicious and easy.
Makes about 15 medium sized meatballs
1/2 lb lean ground beef (I used 15% fat)
2 tbsp seasoned bread crumbs
2 tbsp grated romano cheese (or parmesan)
1/4 cup chopped fresh basil
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced (about 1 tbsp)
Preheat oven to 350 degrees.
Mash all ingredients in a bowl using a fork or your hands. Don’t over mix, mix just until incorporated.
Line a baking sheet with parchment paper.
Roll mixture into 1 inch size balls. Place on the baking sheet (They can be close together. They aren’t like cookies, they won’t rise and stick together)
Bake for about 30 minutes. until the outside has turned brown in color and almost has a golden ‘crust.’
After these cook, you can add them to your cooked pasta sauce and then pour that over the pasta. Or you can just throw them on top of your pasta and sauce.
Alternative serving options, using the same meatball recipe:
Appetizer (use a toothpick to eat them)
Mixed with maple bbq sauce. (Sub cilantro instead of basil)
Served with a Marinara Dipping Sauce
Served with a tzatziki dipping sauce (Sub parsley and oregano instead of basil)
In teriyaki over rice with pineapple and bell pepper(Sub cilantro instead of basil)
In an alfredo sauce over fettuccine with broccoli
In a brown gravy over mashed potatoes with spinach
Sub Sandwich -on a french roll with marinara, meatballs and parmesan cheese