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?
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.
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.
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.
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.
I simmer for about 40 minutes and prepare the pasta.
Then we eat…. Yum!