I’ve had meatballs on my mind… A friend told me about a nearby restaurant that served their meatballs in a marinara sauce, and she would order that and a big salad to go. We tried it and it was delightful. We had it a few times and it was great. Then I ran across another meatball recipe (I appear to be addicted to recipes) and while reading the complexity of it, I thought back to my simple recipe. Quick and delicious. So I tried them in sauce with a big salad and a little bread to soak up the marinade. Whoa!
First off, I doubled the recipe. I used two bowls so the mixture would get mixed well without being overhanded for fear of them turning into little rocks instead of meatballs. I add all ingredients to each bowl, then got out my meatball mixer – which you cannot beat (my husband) – he does it just right, he gets it all mixed up without over handling. He set them on the prepared baking sheet and I took it from there.
It’s an easy process, mixing the ingredients. The original recipe (barilla ad) said to drop the uncooked meatballs into the sauce and let them cook. Oh, no… I baked them for a little bit and then popped them into the sauce. Dinner was divine. AND, we have 3 more meals that I will package and freeze in the morning! #WINWIN
I’ve posted this recipe before with spaghetti (which you could easily do) – you can toss it in your favorite sauce – this recipe will make 12 meatballs. These meatballs melt in your mouth!
‼️The only thing we did differently: was to bake the meatballs in a 345 degree F oven on convection (or 350 regular bake). I baked for 10 minutes, then turned them and baked about 8 more minutes. Your oven may differ. A friend baked for 35 minutes, turning once. My oven must be a little fast. I’ve made this using a jarred sauce that I like tomato basil, this time I tried a marinara sauce from scratch and it was amazing. Details on that coming soon (I want to make it again to be sure I have my facts straight).
Bertolli Meatballs
INGREDIENTS
- 1 lb. lean ground beef
- 1/2 cup grated Parmesan cheese
- 1/4 cup Italian seasoned dry bread crumbs
- 1/4 cup water
- 1 egg
- 1 tsp. garlic
- 1/4 tsp. salt
- 1 jar Tomato & Basil Sauce
DIRECTIONS
- Heat oven to 350℉ or 345℉ if you have the convection setting.
- Combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt in medium bowl; shape into 12 meatballs. Place meatballs on lightly oiled baking sheet.
- Heat sauce in a low saucepan, once hot gently stir in the cooked meatballs. Cover with sauce
- Just until they’re hot. Then serve! If serving with spaghetti, continue on with this recipe)…
- Serve with a big salad (I just had Italian blend lettuce, cucumbers, tomatoes and a simple vinaigrette) – can also serve with crusty bread for soaking up the remainders of sauce.
This makes 12 meatballs which is 4 servings.
This is an outstanding recipe that you’ll make time and time again!
Meatballs and Spaghetti recipe via: VillaBertolli.com!
🍝 Until next time…
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