Perfect for topping pasta or filling a sub roll
I’ve written about a variety of meatballs on Think Tasty, but I’ve never written about the basic meatball that I serve with zoodles or in subs. It’s about time I did so.
Meatballs are something that I used to make based off of a recipe every time I made them. There was good reason for me to do so. I found that when I didn’t follow a recipe they tended to be less flavorful. I was hesitant with my spice usage. Unable to taste the uncooked dish, I wouldn’t know until it was done whether they were good or not. No need to waste an entire batch; just follow the recipe and be safe.
As I wrote on Monday, over time I became more confident in my cooking. I also realized that with meatballs a heavier hand is good. Now, I’m not advocating the use of a whole head of garlic or cups of basil, but a little bit more tends to work well. Don’t be afraid to add a pinch more oregano, if that’s a flavor that you like in a meatball.
Whether you’re new to cooking or just prefer to work with a recipe, this meatball is multi-dimensional. Since we’re working with only one meat and “typical” Italian spices, it is a meatball that fits many meals: spaghetti, lasagna, subs, appetizer, and more. Give it a try. Then, if you feel so motivated, try creating your own version- sans recipe. (Yes, I’m encouraging you to cook without going to my website!)
- 1-½ pounds ground beef, 80% lean*
- 1 egg
- 2 cloves garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- ½ cup dried bread crumbs
- ½ cup pasta sauce
- Salt & pepper, if desired
- Preheat oven to 350.
- Combine all ingredients in a large mixing bowl.
- Use hands to mix thoroughly. (A spoon doesn’t seem to break up the meat enough.)
- Form meat into balls the size of walnuts.
- Place on rimmed baking sheet.
- Bake for 20 minutes.
- Transfer to paper towel lined plate to remove excess grease.
- Place in pot of warm pasta sauce or serve as desired.
- If preferred, you can use a combination of ground hamburger, pork, and/or veal.
