Wednesday, July 3, 2013

Baked Italian Meatballs.

Baked Italian Meatballs

There's just something deliciously comforting about a big plate of spaghetti and homemade meatballs.

This recipe has become one of my husband's and my favorites to whip up on nights when I forget to plan meals or just want something really tasty. The ingredients are pretty straightforward, but the cooking time does take a little longer than usual, so plan to start making this a little earlier than other meals. The wait is so worth it though. 

Believe me.

1 pound ground beef
1 egg
3 Tbsp. bread crumbs
3 Tbsp. grated parmesan
1 tsp. basil
1-2 Tbsp. minced garlic (less if you're not a garlic person like me)
1/2 small onion, diced
1/2 tsp. Italian herb seasoning
Dash of salt and pepper
Pasta sauce

Preheat oven to 375 degrees. Mix all ingredients together in a small bowl.

If you want smaller meatballs, roll mixture into 2-inch balls. If you want man-sized meatballs like we make, double the size. Place meatballs on a lightly greased cookie sheet and bake in the preheated oven for 20 minutes.

Add desired amount of pasta sauce to a deep saute pan and add meatballs to pan. Cover and allow to simmer on medium-low for 1 hour.

We prefer to put these bad boys on top of a big pile of pasta, but they would make awesome meatball subs as well.