A repost from Share: The Brookshire's Blog.
Ever since Lady and The Tramp canoodled over a plate of pasta,
spaghetti and meatballs has been, in my mind, a sweet date night dish.
It doesn’t get much better on a Friday night than to sit down with
your sweetie over a plate of mouth-watering , homemade spaghetti and
I’ve been working on my meatballs and marinara sauce for years. I
finally have my marinara sauce as close to perfection as it’s going to
get, but I hadn’t yet been satisfied with my meatballs. That all
changed last Friday night.
These meatballs melt in your mouth, which was just the consistency I
was going for. In the past, my meatballs had gotten tough, but these are
tender, moist morsels. Don’t over bake these beauties; pull them out of
the oven when they’re still pink inside and let them continue simmering
in your sauce. They’ll infuse your sauce with a savory goodness and the
sauce, in turn, adds tenderness to the meatball.
Makes 12 hearty meatballs
Ingredients:1 lb 85% lean ground beef
1 lb bulk pork sausage
1 large egg
1 cup panko
2 Tbs Worcestershire sauce
2 Tbs dried oregano
1 Tbs garlic powder
1 Tbs dried basil
In a large bowl, combine all ingredients. Mix by hand
until well incorporated. Roll gently into rounds slightly larger than
golf balls. Bake at 375 for about 15 minutes. Remove from oven while the
centers are still pink and place into pot of simmering marinara to
finish cooking, at least 30 minutes. If you’re not going to use the
meatballs immediately, cook through in the oven. These freeze well.
*Note, a friend of mine hates to put her hands into raw meat, so
she combines all her ingredients inside a gallon-sized zipper-lock
plastic bag and “squishes” the bag until all ingredients are well