On cold windy nights, meatballs can make anything better. Afterall, who doesn’t love the classic spaghetti and meatballs? This quick and easy meatball recipe tastes great with pasta, on a sub, or even just by itself with melted cheese on top. But the tricky thing about homemade meatballs is figuring out when the meatballs are cooked through all the way. Nothing screams Italian buzzkill more than a half-cooked meatball. This recipe uses a combination of pan-frying and baking to ensure the meatballs are cooked quickly and all the way through.
Cook time: 45 minutes
Difficulty Level: Medium
1 LB GROUND BEEF [[OR GROUND TURKEY]]
1/2 ONION, MINCED
2 CLOVES GARLIC, MINCED
1/4 CUP BASIL (CHOPPED FRESH OR DRIED)
1 CUP BREADCRUMBS
1 JAR PASTA SAUCE (I usually go for the spicy marinara)
Preheat the oven to 350 degrees. In a small skillet, saute the onions and garlic until golden. Set the onions and garlic to cool. In a large mixing bowl, add all of the ingredients, including the onions and garlic, and mix thoroughly with your hands. Once mixed well, form the mixture into golf-sized balls. Heat a large, oven safe skillet on medium-high heat, and 1/2 the jar of sauce on the bottom. Wait until the sauce simmers, and place all of the meatballs on the skillet, and turn the meatballs after 1-2 minutes of cooking. Continue to slowly turn the meatballs until each side has been cooked for 1-2 minutes. Then, pour the rest of the sauce over all of the meatballs. Take the entire skillet, and place it in the oven to cook more for 10 minutes to ensure the meatballs are cooked all the way through.
Now, chef’s choice: eat with pasta, create a meatball sub, or serve as an appetizer with more parmesan cheese on top. Enjoy with a nice glass of red wine. Cheers!