Because tomorrow is the Sabbath, I try to have simple meals for Sunday, and do most of the prep on Saturdays.
Spaghetti and meatballs is on the menu. The sauce is easy to do. I have a jar of store-bought sauce that I'll use. I can (and usually do) make my own sauce, so if we decide to have company over, I'll add to the jarred sauce some homemade sauce. I was feeling a bit lazy today, so that's why the store-bought start!
Now on to the meatballs. I used:
1lb Hamburger
1 Egg
1/4 c. Milk
1/2 c. Italian Bread Crumbs
4 Cloves of Garlic
1/8 c. Diced Onion
Salt
Pepper
Combine all ingredients in a mixing bowl. The meat mixture should be fairly stiff. I usually use my hand to mix it, touching raw meat doesn't bother me, but I suppose you could use a spoon!
To form the meatballs, I use a melon baller (pictured below). It makes great "bite sized" meatballs, and it's much faster than rolling them by hand. Occasionally I will have to dig the meat out with my fingers and roll them in my hands, but for the most part it works great. This also ensures that the meatballs are basically the same size.
I bake my meatballs instead of frying them on the stove. It takes less time and is less messy!
Spray your cookie sheet with some olive oil. This helps so the meatballs don't stick and break apart when you try to take them off.
Bake the meatballs at 375 for about 10 minutes. I think my oven runs a bit hotter than most ovens, so either bump your heat a bit, or it may take a little longer. I bake them until their internal temp is at least 160.
Now the meatballs are in the fridge, ready to throw in the sauce tomorrow! If we end up inviting our friends over, then I'll put the sauce & meatballs in the crockpot on low right before we leave for church. When we get home then all we have to do is cook some noodles, toast the garlic bread and then dinner is ready!!
We'll have some sort of veggie (probably corn, because I know our friends like it) and angel food cake with fresh strawberries and homemade whip cream for dessert!
Spaghetti and meatballs is on the menu. The sauce is easy to do. I have a jar of store-bought sauce that I'll use. I can (and usually do) make my own sauce, so if we decide to have company over, I'll add to the jarred sauce some homemade sauce. I was feeling a bit lazy today, so that's why the store-bought start!
Now on to the meatballs. I used:
1lb Hamburger
1 Egg
1/4 c. Milk
1/2 c. Italian Bread Crumbs
4 Cloves of Garlic
1/8 c. Diced Onion
Salt
Pepper
Combine all ingredients in a mixing bowl. The meat mixture should be fairly stiff. I usually use my hand to mix it, touching raw meat doesn't bother me, but I suppose you could use a spoon!
To form the meatballs, I use a melon baller (pictured below). It makes great "bite sized" meatballs, and it's much faster than rolling them by hand. Occasionally I will have to dig the meat out with my fingers and roll them in my hands, but for the most part it works great. This also ensures that the meatballs are basically the same size.
I bake my meatballs instead of frying them on the stove. It takes less time and is less messy!
Spray your cookie sheet with some olive oil. This helps so the meatballs don't stick and break apart when you try to take them off.
Bake the meatballs at 375 for about 10 minutes. I think my oven runs a bit hotter than most ovens, so either bump your heat a bit, or it may take a little longer. I bake them until their internal temp is at least 160.
Now the meatballs are in the fridge, ready to throw in the sauce tomorrow! If we end up inviting our friends over, then I'll put the sauce & meatballs in the crockpot on low right before we leave for church. When we get home then all we have to do is cook some noodles, toast the garlic bread and then dinner is ready!!
We'll have some sort of veggie (probably corn, because I know our friends like it) and angel food cake with fresh strawberries and homemade whip cream for dessert!
