Tuesday, March 8, 2011
Meatballs for Spaghetti
I actually made a bunch of these for our Valentine's Day dinner and froze the leftovers for later. Wow, has it been that long already? Anyway, they freeze well. Please note that I never measure this recipe so the amounts are kind of arbitrary. Feel free to adjust as desired.
1 lb grass-fed hamburger
1 1/2 cups breadcrumbs
1/2-3/4 cup shredded Parmesan or Romano cheese
1 onion, diced
4 garlic cloves, chopped
2 tsp fennel (optional)
sea salt and pepper to taste
Mix well with hands, determining amount of egg needed to get a good consistency (I usually err on the side of more egg than less). Form into meatballs. Bake at 400' for 20-30 minutes or until cooked thru or starting to crisp, as desired.
Mix into spaghetti sauce (homemade or canned). May simmer in spaghetti sauce to complete cooking, but be warned that if your meatballs are too small, they will fall apart if simmered for too long and become more like a meat sauce than spaghetti and meatballs. Still delicious - just not meatballs. Serve over noodles and freeze any unused meatballs for later.
Note: The fennel is to approximate a sausage flavor in the hamburger since I don't have a source for grass-fed pork that's not ridiculously expensive. It's not particularly convincing, but it helps. If you want to, feel free to use ground Italian sausage in place of the hamburger and omit the fennel.