The kids had guests in Saturday so I was looking for something that wasn't too time intensive, could be made ahead and they could serve their friends on their schedule. Haven't made meatballs in years but spaghetti and meatballs seemed like the perfect answer.
2 lbs. extra lean ground beef, freshly ground
6-8 cloves garlic, finely minced
1 medium white onion, finely chopped or grated
4 eggs
8 oz. Kraft parmesean, romano and asiago cheese blend, grated
1/2 c. milk
1/2 cup chopped parsley
1 1/2 cups Progresso italian bread crumbs
salt and pepper to taste
Mix first 4 ingredients well and then alternate in remaining ingredients. Shape meatballs by hand, slightly larger than a golf ball and place on cookie sheet with a rim, makes 26-30 meatballs. Bake at 350 for 35 minutes. Spray cookie sheet with cooking spray to make them easier to come off.
Remove meatballs from oven and cool. I like to make a classic tomato pomodoro or marinara sauce ahead and add meatballs directly into sauce. You don't really need any additional cooking time but I like the meatballs covered in sauce. I serve with classic spaghetti noodles but the leftovers are popular for sandwiches (if there are leftovers).
To make this a classic, ladle 4-6 big spoonfuls of sauce into saute pan and add cooked noodles to coat noodles before serving. Reserve some of the cooking water from the noodles and add to saute pan to help it all come together.
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