Monday, August 15, 2011

{recipe} baked meatballs.

its another monday, i hope everyone had a fabulous weekend.  matt and i spent a few hours on saturday at the mall registering, which was a lot of fun/exhausting at the same time.  there are so many options and after a few hours we threw in the towel and called it a day.  i think we made some great progress, though, the bar ware debate was tabled till next time. saturday night my favorite lady came over dinner, and i made her this fantastic recipe, and we drank a lot of wine before going out for the night. lets just say sunday was not a funday for me, but at least buckley was thrilled he could spend the entire day in bed with me.

once i recovered on sunday, i made baked meatballs and spaghetti for matt and his brothers for dinner and we relaxed for the remainder of the evening. this recipe came out great for my first attempt, i doubled the recipe so i could freeze the extras for another time, possibly meatball subs for dinner one night in the future? enjoy!

{source: never enough thyme}

2 slices bread (white, wheat, rye...whatever you have handy)
4 tbsp. milk
½ lb. lean ground beef
½ lb. ground pork
1 egg
¼ cup Parmesan cheese
1 ½  tsp. Italian seasoning
½ tsp. salt
¼ tsp. ground black pepper
1 recipe of Tomato-Basil Sauce (or a good quality jarred marinara sauce)
8 oz. spaghetti

1. Preheat the oven to 425 degrees.
2. Tear the bread into small pieces and place it in a small mixing bowl. Pour the milk over the bread and set aside.
3. In a medium mixing bowl, add the ground beef, pork, egg, Parmesan cheese, Italian seasoning, salt and pepper. Using your hands, gently mix until well combined.

{source: never enough thyme}
 4. By this time, the bread should have absorbed all the milk. Add the milk and bread to the meat mixture and mix again. Make sure to thoroughly combine the bread with the meat mixture.

5. Form the mixture into 12 meatballs. Place the meatballs on a baking sheet coated with cooking spray.

{source: never enough thyme}
6. Bake for 15 minutes. Turn the meatballs over and bake for an additional 15 minutes.

7. While the meatballs are cooking, put the pasta on to cook and prepare the Tomato-Basil Sauce.

8. Remove the meatballs from the oven and place them in the Tomato-Basil Sauce. Cook for 2-3 minutes just to coat the meatballs with the sauce. Serve over hot, cooked spaghetti and pass additional Parmesan for topping.

*Recipe and photos adapted from never enough thyme.

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