My son Alexander loves pasta. He requested meatball spaghetti recently. Just when I was searching for a meatball recipe, my sister-in-law Rachel coincidentally posted a meatball recipe on her food blog. Needless to say, I tried her recipe but made some adjustment on the ingredients. If it’s not for the kids, I would have added some chili flakes in the meatballs. I always like to spice things up hehe… :).
20-25 meatballs (recipe follows)
1 jar pasta sauce
1 can chicken broth
Add meatballs(form 1 layer in the pot), pasta sauce and chicken broth in a pot, stir to combine. Bring to a boil then simmer over medium low heat for 45 minutes, or until meatballs are tender. Stir occasionally so meatballs won’t stick to the bottom. Cover the pot during cooking so the sauce will not splash everywhere. If the sauce thickens too soon, add more water. Serve with cooked spaghetti.
Meatball Ingredients (makes about 50 meatballs, 1.5 inch diameter each):
1.25 lb ground pork
1.25 lb ground beef (80/20)
1 cup Italian bread crumbs— should increase to 1 1/2 cup
1 cup grated Italian cheeses
6-8 cloves garlic– finely chopped— should increase to 10 cloves
2 tsp salt— should increase to 3 tsp
2 tsp ground black pepper–should increase to 3 tsp
- Mix all ingredients in a large bowl with your hands until well combined. Roll into size of 1.5 inch diameter balls.
- Pan fry meatballs on high heat until all sides are brown (I just stir them a few times so all sides are evenly browned). It’s okay if the meatballs are partially cooked, as they will continue cooking in the pasta sauce. Do not fry too long or the meatballs will be dry and harder for the pasta sauce to penetrate. Drain on paper towel and they are ready to put into the pasta sauce. Got extras? Cool them completely then freeze for future use.
- Richard said the meatballs need more flavor… so will increase seasoning next time (see note in blue ink above).
- I simmer the meatballs in the pasta sauce on the stove and tomato sauce splashed everywhere. Even I covered with lid, but whenever I open the lid to quick stirred the sauce managed to splash onto me too. It’s a very GOOD idea to wear an apron when you’re making this dish 😉
- I didn’t simmer the meatballs long enough this time, and the meatballs were not quite tender enough in the center. Next time I should try simmer them in a slow cooker over long period of time.
- For a little kick on taste, feel free to add some chili flakes into the meatballs.