The Best Meatballs I've Ever Made . . .

I should say these are some of the best meatballs I've ever made, because I've made others. When my boys were younger I liked to try different things with meatballs, like adding in seasonings, and sometimes I'd add in some green pepper and onion. 

But then I went through a phase where I was just in the mood for the taste of ground beef minus any extra seasonings except for salt, pepper, and bread crumbs. 

So a couple of weeks ago I was in the mood to try Parmesian Rosano cheese in my meatballs, and then when I was already starting to shape them and place them in the pan to brown them, I had three in the pan at this point. I said to myself, I wonder how a little Italian dressing would taste mixed in there? 

It was calling me from the fridge . . . So I had a moment. I looked back and forth between the counter where I was working on my next meatball and the frying pan holding the three I'd already finished. I said, am I going to add it in now and leave the three as-is, don't bother adding it at all and try next time, or be a beast and throw the three meatballs back into the bowl and start from scratch adding in the Italian dressing?

I decided to throw the three back in the bowl. My OCD wouldn't allow me to start over without those three . . . The end result, honestly I wasn't sure how this was all going to taste, but I wanted to experiment. They were soooo good, and the meatballs were so easy to shape. Can't remember if I shared my new favorite brand of crushed tomatoes, but that would be Furmano's (the seasoned one). It tastes just like the sauce from an Italian restaurant and my home smells like an Italian restaurant when I cook with it - heavenly. 

Combine this with three minute angel hair pasta (my fav) and you've got an overall quick and easy dinner. The meatballs take work (and motivation), but here's what I like about our spaghetti and meatball nights. Regardless of how many people are home for dinner, you have leftovers. I like to get two to three nights out of something. I use 2-lbs. of ground beef, and get about three nights out of this. You could always make meatball subs on the third or second night if you're tired of pasta. 

If you'd like to give it a try, keep scrolling down!!

My New Meatball Creation

Ingredients:

• 2 lbs. ground beef 
• 1-2 eggs (I use one)
• 1 cup seasoned bread crumbs
• 1/2 cup Parmesan Rosano cheese (non-refrigerated on pasta aisle)
• a drizzle of your favorite Italian dressing (maybe 1 tbsp.?)

Directions:

1. Combine all ingredients in large bowl and mix well with hands. Shape into meatballs, and place in frying pan to brown.
2. Brown on all sides on medium to low heat until brown, then drain on plate with paper towels, and put into the sauce to continue cooking with sauce about 45 minutes on low heat.

Sauce & Pasta

Ingredients:

• 2 cans crushed tomatoes (I love Furmano's seasoned!)
• 1 can diced tomatoes (also Furmano's for me, sometimes Contadina)
• Optional: small can of black olives; fresh mushrooms (or canned); fresh zucchini, chopped
• 3 minute angel hair pasta