easy homemade Italian meatballs

by Cindi Albright

I’m pretty lazy when it comes right down to it; therefore if there is a way to cut corners and not sacrifice quality, in this case taste; then count me in.

Last night I made my famous meatballs.  They’re really only famous inside this house, but you know what I mean, my family loves my meatballs and so do I.   Since I cook my meatballs in the sauce I figured why waste another dish to mix them up in…right?

Spaghetti and Meatballs

Want to know my recipe?  Begin with a saucepan, large enough to hold the amount of meatballs you wish to make.  I used a 3 quart for this demo.

Homemade Itailian Meatballs

I used 2 lbs. of 98/2 Laura’s Lean Ground Beef, 2 eggs, salt, pepper, 2 cloves of pressed garlic, Italian Seasoning, about 1 cup of bread crumbs and if I have it, I will toss in some fennel seeds.   I mix right in the sauce pan.

Homemade Italian Meatballs

After mixing well, I then rolled into meatballs.  2 lbs of meat makes 16 meatballs for us because I roll them large.   Then I pour 2 jars of sauce over the meatballs.  I prefer Barilla Marinara, but any sauce will do.

Cooking Homemade Italian Meatballs

Cover and cook on medium heat.  Sauce should simmer long enough to cook meat through.   This is where I typically make a mess because I set it too high and sauce pops all over the stove when I remove the lid to stir.

Cooked Itailian Meatballs in Sauce

I simmer for about 40 minutes and prepare the pasta.

Then we eat…. Yum!

Homemade Italian Meatballs

bon appetit
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