I have always enjoyed my mom's Baked Meatballs... they are moist, flavorful, and have a nice crisp outside to them! Also, they are not greasy because they are baked instead of fried. You could eat these meatballs alone, put them on a sandwich, eat them with pasta, or drop them into a batch of Garden Vegetable Tomato Sauce (like above). This is a great easy, standard recipe for meatballs... you could add all sorts of ingredients to jazz them up as you see fit!
1 lb. ground beef (use 80/20 or 93/7 beef for healthier meatballs)
1/4 medium onion, finely chopped
1 large clove garlic, finely chopped
1 large egg, lightly beaten
1 tbsp. basil paste (or 2 tbsp. chopped fresh basil)
1/2 cup dried Italian breadcrumbs
1/2 cup Parmesan cheese
red pepper flakes, to taste
sea salt, to taste
black pepper, to taste
splash olive oil
Preheat oven to 375. In a large bowl, mix all ingredients until well combined.
Begin shaping mixture into 1 1/2 - 2 inch round balls. Place meatballs on cookie sheet greased with a olive oil. Roll meatballs around on cookie sheet just enough to coat in olive oil.
Bake for 25 minutes.
Drain off any residual oils before serving.
Now for the Spaghetti and Meatball part:
Into the pot of Garden Vegetable Tomato Sauce the meatballs go........
Bring a pot of water to a boil, drop in some dry spaghetti, boil for 6-8 minutes (or as directed on box) stirring frequently, and drain; then pour tomato sauce and meatballs over cooked spaghetti... and voila!!! Spaghetti and Baked Meatballs.
Just looking at this is making me hungry....