Best Meatball & Spaghetti Recipe

This recipe is suggested by a coworker of Italian-Irish descent who says that the perfect meatball is always half ground beef and ground pork. Now that I've tried that combination, I heartily agree!

For the meatballs, I use one pound each of lean ground beef and one pound of ground pork. Let's start with the ingredients for the meatballs; later, you can use your favorite pasta sauce or make your own. 

Ingredients:

1-lb lean or extra lean ground beef

1-lb ground pork

1/4 minced onion

1 egg

1 cup bread crumbs (substitute gluten-free crumbs, or two slices GF bread in food processor)

Salt and pepper

1 tsp garlic powder

1 tsp parsley flakes (optional)

1/4 cup parmesan cheese (optional)

Wash hands, then mix the meat and other ingredients very well until blended completely. Have a platter or baking sheet available to set the meatballs on. Scoop meat and form it into round balls. The mixture will be a bit sticky.

  

Frying the meatballs:

Using a broad bottomed frying pan, set heat to medium high. 

Add:  1 tbsp olive oil

When the pan is hot, using tongs, carefully place the meatballs in a single layer in the oil. Space them out in the pan. If necessary, brown half the meatballs first and set aside, and then brown the other half so as not to crowd them in the pan. 

Meanwhile, in a large pot, boil water for the pasta. Add a little olive oil and salt to the water if desired. 

Carefully add a handful of pasta to the boiling water. Stir quickly to separate the strands. 

Gluten-free pasta can be used but be aware that GF pasta is often starchy and may require you to pour out the starchy water and add fresh water and bring back to a boil. Once the pasta is al dente (not too hard or soft, just right for biting!), pour into a colander and set aside. 

Meanwhile, watch the meatballs carefully, as you turn and brown on all sides with the tongs. Use tongs to remove the browned meatballs to a platter covered with a paper towel. 

When all the meatballs are browned and set aside, you can begin the pasta sauce. Turn off the heat. Then drain the excess oil from the the frying pan, rinse, and wipe out with a paper towel to remove any burnt pieces.

Pasta Sauce:

There are many options for the sauce ("gravy" as Italian cooks refer to it). Here I have used a bottled sauce. 

Return frying pan to stove and set on medium heat. 

Add 1 tbsp olive oil

Heat oil briefly, then add:

3-4 cloves garlic, minced 

DO NOT allow garlic to brown! (Remove pan from burner if necessary.)

Open jar of prepared pasta sauce and pour into the pan, and heat on medium heat for a few minutes. Use a cover to prevent spattering. 

Add to the sauce, as desired:

Parmesan cheese

Italian seasoning

Drizzle of olive oil over the top

Return the meatballs to the pan with tongs, nestling them into the sauce. Heat for 5-7 minutes on medium heat, keeping covered until ready to serve. 

Place cooked pasta on serving plates and use a ladle to spoon the sauce over noodles. Sprinkle with additional Parmesan if desired. Enjoy!