Grandma Maroni's Meatballs
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
14 meatballs
- Serves:
- 14
ingredients
- olive oil or nonstick cooking spray
- 1 lb ground chuck
- 1 1⁄2 cups finely grated pecorino romano cheese
- 1 1⁄2 cups fresh breadcrumbs
- 3 large eggs
- 1⁄4 cup milk
- 1⁄2 cup minced fresh flat-leaf parsley
- 1⁄4 cup chopped fresh basil
- 1⁄2 small onion, grated
- 3 tablespoons minced garlic
- coarse salt
- 1 lb spaghetti
- 1 (16 ounce) jar Paul Newman's spaghetti sauce
directions
- Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
- In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
- Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
- Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.
- *You might try this recipe #30903 - Easy Marinara Sauce that I found EASY and Delicious - instead of a bottled sauce to serve up your meatballs.
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RECIPE SUBMITTED BY
I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.