on top of spaghetti

The other night I came home from work. A work day that involved actual physical labor *gasp*. Normally I am parked at a desk, so days like that exhaust me. Yeah, I'm a baby. When I got home all I wanted was spaghetti and meatballs. I don't know why that was stuck in my head, as that is something we have never made. Perhaps because I had it a lot growing up? Comfort food. Anyway, I stared looking through the take-out menus, but Jack told me he would make me spaghetti and meatballs. Awww.

He claims this was his first time making meatballs, but it's hard to believe because the ones he made were phenomenal!! He says it's because of all the food shows he watches. I say he's a natural born baller. What made these meatballs so good? Well, they were well-browned and very flavorful, without being too herby or salty. They were moist and springy instead of being dry or spongy.


These were THE meatballs. Here is THE recipe:

Jack's Masterpiece Meatballs

1 pound ground beef (80-85% lean)
1 pound Italian sausage
4 oz white bread soaked in whole milk
1 egg, beaten
1/2 medium onion, finely diced
2 cloves garlic, minced
1/2 cup grated Parmesan or Romano cheese
1 tsp dried basil
1 tsp dried thyme
salt and pepper, to taste
all-purpose flour
olive oil

Sauté the onions in a couple teaspoons of olive oil with a pinch of salt until the onions have softened and become sweet. Add the garlic and herbs then continue to sauté for another minute. Allow to cool to room temperature.

In a large bowl, combine the beef, sausage, onion mixture, egg, the soaked bread (squeeze the bread gently to remove excess milk), and the cheese until all ingredients are incorporated evenly. If the mixture is too loose to handle, place in the refrigerator for an hour to give time for the mixture to firm up.

Using an ice cream scoop, measure out even amounts of the meat mixture and roll the mixture into approximate 2-inch balls and place on a plate or platter. Dredge each meatball lightly in flour, shaking off any excess and place on a baking sheet coated with olive oil.

Place the meatballs in a hot oven, preheated to 375 degrees and bake for 25-35 minutes, turning the meatballs 3-4 times during cooking. Increase the temperature to 450 and, using a spoon or turkey baster, baste each meatball with the oil/drippings that have collected in the bottom of the pan (or with fresh olive oil if there aren't enough drippings). Allow to cook an additional 8-10 minutes until the meatballs are browned thoroughly.

add these babies to your favorite marinara sauce and put 'em on some spaghetti, and you will soon be drunk with meatball happiness.