Basically, I give you meatballs because I’m too impatient to make meatloaf. They’re pretty much the same thing, except one is ball-shaped and one is loaf-shaped. Plus, if you’ve watched this show AT ALL, you know I love balls. They are so fun to eat!
So here’s how I make meatballs, with an impromptu sauce and everything! Learn to cook how I cook, where everything is magical and nothing is planned but somehow everyone still gets a glittery unicorn and a big plate of balls and a million dollars for dessert.
- For meatballs:
- 1 lb ground beef, or a combination of beef and pork
- 1 egg
- ½ cup dryish, starchy particles (breadcrumbs, oatmeal, cornflakes, you get the picture)
- ½ c finely chopped onion
- 1 clove garlic, minced
- handful parsley (1/4-1/2 cup), chopped
- 1 t each salt and pepper
- For sauce:
- 14 ounce can whole or chopped tomatoes
- 8 ounce can tomato sauce
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 2 teaspoons dried basil
- ¼-1/2 teaspoon red pepper flakes
- ¼ teaspoon salt
- Mix all meatball ingredients together with your hands and form into 1.5 inch balls. You’ll probably get around 12 balls.
- Brown over med-high heat in a small amount of oil.
- Then add the canned tomatoes, tomato sauce, garlic, oregano, basil, red pepper, salt. Cover and turn heat to low. Simmer about 20 minutes.
- Meanwhile, cook you up a pound of noodles or what-have-you.
- Check on your balls. If the sauce is thin, cook with the lid off for another 10 minutes or so. Too thick, add a tablespoon or two of water or wine. (Make sure you leave the back door open to let the unicorns inside.)
- Eat your spaghetti and meatballs dinner.
- Then Richie Rich will stop by with dessert.
- Bone appeteet!
Serve meatballs with pasta or crusty bread and a salad with homemade vinaigrette!
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