I love Miranda's recipe for Spaghetti and meat sauce - especially the tomato sauce. However I am a MEATBALL person since I was introduced by Amy to our joint friend Murray's Mother's Meatball Recipe. The recipe and technique follows and it makes enough to pair with 3 of Miranda's dinners. Just pop the meatballs out of the freezer and drop into the sauce where Miranda calls for adding the meat back - or if you are like me keep all of Miranda's recipe including the meat and add the meatballs TOO!
Murray's recipe and notes:
- 3 lbs ground beef
- 1/3 cup minced onion (if dried or 1 medium onion minced if fresh)
- 1 cup bread crumbs
- 4 eggs
- 3/4 cup milk
- 1 1/2 tsp Worcestershire sauce
- 2 tsp salt
- pepper to taste
- garlic powder (or fresh, minced) and whatever herbs you'd like (my mom uses garlic powder (a tsp or 2) and dried oregano usually (~1 tblsp? crushed a bit in your hand))
Mix wet ingredients. Add bread crumbs, mix. Add onion + seasonings, mix. Mix in meat (probably with hands). Form balls. Steve's Note: critical to have the meatballs as "airy" as possible - as you mix keep as loose as possible and don't compress the meatballs when you form them.
Bake in 400 degree oven for 10-15 minutes (depending on size of meat balls, my mom usually goes for golf-ball sized). Bake on a rimmed cookie sheet (to catch the grease). If you have an old, beat up rimmed cookie sheet, use that. If you have a nice cookie sheet, line with foil. The meat balls tend to leave dark marks on the cookie sheet. Drain (if needed) on a paper towel. They might get slightly smokey in the oven, be sure to have the fan on.
Or you could brown them in a pan, but the baking method (according to my mom) gives a less greasy meat ball and goes faster since they all cook at once.
They freeze really well just in a freezer bag with one meal's worth. I don't know how long, several months at least. I defrost them in the microwave until they are warmish, then throw them in a pot with the tomato sauce to warm up the rest of the way.
Murray's recipe and notes:
- 3 lbs ground beef
- 1/3 cup minced onion (if dried or 1 medium onion minced if fresh)
- 1 cup bread crumbs
- 4 eggs
- 3/4 cup milk
- 1 1/2 tsp Worcestershire sauce
- 2 tsp salt
- pepper to taste
- garlic powder (or fresh, minced) and whatever herbs you'd like (my mom uses garlic powder (a tsp or 2) and dried oregano usually (~1 tblsp? crushed a bit in your hand))
Mix wet ingredients. Add bread crumbs, mix. Add onion + seasonings, mix. Mix in meat (probably with hands). Form balls. Steve's Note: critical to have the meatballs as "airy" as possible - as you mix keep as loose as possible and don't compress the meatballs when you form them.
Bake in 400 degree oven for 10-15 minutes (depending on size of meat balls, my mom usually goes for golf-ball sized). Bake on a rimmed cookie sheet (to catch the grease). If you have an old, beat up rimmed cookie sheet, use that. If you have a nice cookie sheet, line with foil. The meat balls tend to leave dark marks on the cookie sheet. Drain (if needed) on a paper towel. They might get slightly smokey in the oven, be sure to have the fan on.
Or you could brown them in a pan, but the baking method (according to my mom) gives a less greasy meat ball and goes faster since they all cook at once.
They freeze really well just in a freezer bag with one meal's worth. I don't know how long, several months at least. I defrost them in the microwave until they are warmish, then throw them in a pot with the tomato sauce to warm up the rest of the way.
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