I love meatballs! They are quick and versatile for a delicious weeknight meal. Spaghetti and meatballs, meatball subs, or cut up and stir fried with some veggies. I usually make a bunch and freeze them until we are ready to eat them. They are definitely the first "food on reserve" to go. These meatballs also don't have to be precooked, which cuts down on the fat and ups the convenience. I also use oatmeal instead of bread crumbs, which gives the meatballs a lighter texture. I've tried several meatball recipes and I have finally come up with one that I love.
I also decided that I would try making spaghetti sauce from scratch today. Everyhing turned out to be pretty good. I will probably think twice before I pick up another jar of spaghetti sauce.
Spaghetti Sauce Ingredients
1/2 t ground pepper
3/4 c chopped onion (I ran out of onion, so I only used 1/3 c)
3/4 t dried basil
1 pinch of dried oregano
6 cloves of minced garlic
1 bay leaf
2 t salt
1 t sugar
1- 6 oz can tomato paste
1- 28 oz canned tomatos
1/4 c olive oil
1/4 c red wine
1. Add everything into a sauce pan and cook on low for 2 hours.
2. After cooking for about an hour and a half, add the meatballs into the sauce and cook for about 30 minutes. Serve over pasta.
Meatball Ingredients
1.3 pounds of lean ground beef
.5 pounds of ground pork
2 T minced garlic
1 egg
1/4 c parmesean cheese
2 T fresh chopped parsley
1 t dried parsley
1 t dried oregano
1/2 cup old fashioned oatmeal
1/2 cup milk
2 t salt
1 t pepper
1. Run the oatmeal through the processor first and then combine all the ingredients together in a big bowl.
2. To shape the meatballs, I grab a handful of the meat and squeeze my hands so that some of the meat oozes out between my thumb and forefinger.
3. Take that amount and roll it between my palms to make a sphere.
4. Continue to repeat until all the meatballs have been made.
5. Freeze what you don't want to use immediately on a plate for about an hour and then, transfer the meatballs into a freezing container. This will prevent the meatballs from sticking to each other.
6. Add the meatballs to the sauce and cook for about 15-30 minutes.
Enjoy.
I also decided that I would try making spaghetti sauce from scratch today. Everyhing turned out to be pretty good. I will probably think twice before I pick up another jar of spaghetti sauce.
Spaghetti Sauce Ingredients
1/2 t ground pepper
3/4 c chopped onion (I ran out of onion, so I only used 1/3 c)
3/4 t dried basil
1 pinch of dried oregano
6 cloves of minced garlic
1 bay leaf
2 t salt
1 t sugar
1- 6 oz can tomato paste
1- 28 oz canned tomatos
1/4 c olive oil
1/4 c red wine
1. Add everything into a sauce pan and cook on low for 2 hours.
2. After cooking for about an hour and a half, add the meatballs into the sauce and cook for about 30 minutes. Serve over pasta.
Meatball Ingredients
1.3 pounds of lean ground beef
.5 pounds of ground pork
2 T minced garlic
1 egg
1/4 c parmesean cheese
2 T fresh chopped parsley
1 t dried parsley
1 t dried oregano
1/2 cup old fashioned oatmeal
1/2 cup milk
2 t salt
1 t pepper
1. Run the oatmeal through the processor first and then combine all the ingredients together in a big bowl.
2. To shape the meatballs, I grab a handful of the meat and squeeze my hands so that some of the meat oozes out between my thumb and forefinger.
3. Take that amount and roll it between my palms to make a sphere.
4. Continue to repeat until all the meatballs have been made.
5. Freeze what you don't want to use immediately on a plate for about an hour and then, transfer the meatballs into a freezing container. This will prevent the meatballs from sticking to each other.
6. Add the meatballs to the sauce and cook for about 15-30 minutes.
Enjoy.