Spaghetti and Meatballs is a classic (and simple) dish. This is just my med school spin on a timeless classic. These meatballs are huge and when I mean huge, I mean baseball sized!
You will need:
1 lb ground beef
1/4 c. Mayonnaise
1/4 c. Zesty Italian Dressing
1/2 c. Italian Bread Crumbs
1/4 tsp. black pepper
1 jar of marinara sauce (or a homemade marinara/tomato sauce)
1/2 c. shredded Italian cheese blend (Parmesan, Provolone, Romano)
Olive Oil
Pre-heat oven to 400F
Most meatball recipes use egg as the binder, I use mayo instead (more flavor). Many also incorporate the core Italian seasonings like Oregano, Basil, Parsley, etc. These are delicious, but this is my med school short cut. I use things that are packed with flavor to reduce my time in the kitchen and it is cheaper to buy things I will need, but already seasoned (instead of adding seasonings after the fact). The seasoned bread crumbs, mayo and Italian dressing make up for that.
Line a 13″ x 9″ pan with foil. In the foil, add all the seasoning (except the sauce, olive oil, and cheese).
Add the beef.
Mix with your hands.
Divide into 6 sections. Take each section of meat and flatten into a patty.
Sprinkle in 1/6th of the cheese.
Roll up into a ball. Place all 6 balls back into the pan. Drizzle with Olive Oil.
Place in a 400F oven for 10 minutes. Remove from the oven.
Add the marinara sauce.
Place back into the oven for about 20 minutes.
Once it is finished, serve it up on pasta.
A great way to use up the leftovers is in the form of a meatball sub! 1 meatball is enough to cover an entire hoagie roll.
Enjoy!
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