No-Holding-Back Spaghetti and Meatballs

I'm not Italian but I do love Italian food, ha. These meatballs are tender and full of flavor. I think they are way better than anything you can find in the frozen aisle. And most importantly, they're simple and easy!

Most of the time, I like to make meatballs using ground turkey and oats but I go all out with these ones. Ground beef. Ground pork. White bread crumbs. The works ;)

The recipe yields 18-24 two-inch meatballs.

Ingredients:

1 lb ground beef
1 lb ground pork
4 white sandwich bread crumbs (fresh and crusts removed)
1/4 cup dry bread crumbs
2 tablespoon fresh flat-leaf parsley, chopped
1 handful of spinach, chopped
1/2 cup Parmesan cheese, freshly grated
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon Italian seasoning (without salt, if w/ salt, cut back on some of the salt listed above)
1/2 teaspoon granulated garlic
1 egg beaten with 3/4 cup warm water

1 jar of your favorite marinara sauce
1 lb your favorite spaghetti

Directions:

In a large bowl, throw in all the ingredients (except the marinara and spaghetti) and very gently mix together with a fork. Be careful not to overwork.

Note: If you have Italian seasoned dry crumbs, swap the 1/4 cup dry breadcrumbs with your seasoned breadcrumbs and omit the Italian seasoning and garlic powder.

I add the spinach for extra nutrition but this is completely optional.

Lightly form two-inch balls and place on a dish.

Once finished, heat a big pan or low pot with a mixture of olive oil and vegetable oil to give a generous coating to the pan, over medium-low heat. Without overcrowding, brown the meatballs on all sides very carefully. Be careful not to try and flip too soon as the meatballs can break.

Once the first batch is browned on all sides, remove to a paper towel-lined plate. Finish cooking the meatballs. Remove all the meatballs from the pan. Remove excess oil from the pan, as well.

Turn the heat to medium-high and add the jar of marinara sauce and whisk the yumminess on the bottom of the pan and deglaze. Carefully add the meatballs back to the pan and bring to a simmer, then let the meatballs finish cooking at a simmer on low heat, covered. Leave covered for at least 30 minutes, longer if you have the time! I like to go 1-2 hours.

Once the meatballs are finished, cook your pasta according to the package. Drain and sprinkle generously with more Parmesan cheese. Plate and offer more Parmesan at the table!