Spaghetti and Meatballs (281/366)

(282/366)

So I think I mentioned before that on our way back from New York we stopped by the Medoways and they made us an amazing dinner. Well, that dinner stuck with Andrew because he requested it again. While we were in New Jersey, The Darster made us an awesome dinner of pasta with meatballs. I was only vaguely paying attention to how she was making the meatballs while we chatted, but I do know that the result was amazing.

There was a lot of food processing, some bread and milk, and they were baked not fried. There was a lot of that cooking magic that just happens when you know how to make something by heart and not from a recipe. So, I went with that.

My meatballs weren’t quite as good and a little more herby, but they were still delicious.

I used white bread and milk and processed them together. I also chopped up some celery, onion, garlic, and parsley. That, along with two eggs and a hearty portion of salt and pepper was mixed into a mixture of half ground beef and half ground pork. I then added some grated parmesan for good measure. Then I formed large, fist sized meatballs and lined them up on a cookie sheet covered in foil. They were baked at 400° for 25 minutes, turning them over once.

While the meatballs were baking, I heated up some sauce and cooked the spaghetti. After taking the meatballs out of the oven, I put a few of them into the sauce, but Andrew requested I keep a bunch of them separate. Served over spaghetti with some cheese and we were in business.