Whenever people ask my what my last meal would be I have an incredibly difficult time answering. 1. Because I’m painfully indecisive and 2. Because there are so many foods that I love and find it impossible to choose just 1. However, when the thoughts are swirling around my mind trying to come up with an answer, Spaghetti and Meatballs is ALWAYS a contender. Most Sunday’s from Fall-early Spring you I could bank of the fact that we’d be eating Spaghetti and Meatballs for dinner. The smell always brings me back to childhood and it’s one of my favorite smells in the world.
Italian Meatballs
Ingredients
- 1/3 cup parsley, chopped
- 3 cloves garlic, grated
- 1 cup freshly grated pecorino romano (3 oz)
- 2 lbs 80/20 ground beef
- 2 cups Italian seasoned breadcrumbs
- 2 tsp salt
- 2 eggs 1 cup water
- 2 tbsp oil
Instructions
- Combine meat, chopped parsley, grated garlic, grated cheese, breadcrumbs, eggs, salt, and water in a large bowl until combined.
- Use a 1/4 cup to scoop the meatballs and roll them into balls.
- Add 2 tbsp of oil to a pan on medium-high heat and brown meatballs on all sides, about 3 minutes total, rotating to brown evenly.
- Bake meatballs for 10 minutes at 350 and serve with spaghetti and marinara!