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 meatballs.
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.
1 lb 85% lean ground beef
1 lb bulk 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 incorporated.