post your best spaghetti & MEATBALL recipe

I am dying for a delicious marinara sauce with MOIST meatballs. What is the secret? They always come out a little tough - I dont overwork the mixture. Tell me what kind of meat you use. I like to use a combo of beef & pork or veal.

Do you let the meatballs cook fully in the sauce? PLease help me, so I can make this tomorrow and cure my craving!

Re: post your best spaghetti & MEATBALL recipe

To get my meatballs very moist I completely brown them in a frying pan first to get them nice and crispy, then I put them in the sauce.

I make meatballs with eggs, seasoned bread crumbs, salt, pepper and grated cheese.

For sauce I usually saute some garlic first then add tomatoes I've pureed and add seasonings - salt, pepper, basil, oregano and onion powder (I dont like chunks of onions in my sauce) and then let it simmer. If it's too acidic I add a little bit of sugar.

DH also loves when I put potatoes in the sauce to cook. I peel and cube them and just drop them in.

Re: post your best spaghetti & MEATBALL recipe

try adding a little milk to the meatball mixture. It def. helps to keep them moist.

Re: post your best spaghetti & MEATBALL recipe

Best meatballs I've ever made. I altered it slightly but here it is. It's from Maroni's.

Ingredients

* 1 pound ground chuck
* 4 ounces dried bread crumbs
* 4 large eggs
* 4 ounces whole milk
* 6 ounces grated Romano
* 3 ounces grated Spanish onion
* 2 ounces finely diced fresh garlic
* 2 ounces finely chopped fresh Italian parsley leaves
* 2 ounces finely chopped fresh basil leaves

Directions

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

I think I only use 3 eggs and a little less garlic. So good!!

Re: post your best spaghetti & MEATBALL recipe

I will have to second OP. Mama Maroni's meatballs are out of this world. After trying that recipe, I dont use anyother.

For a marinara sauce, I use a whole head of garlic...sliced with Cento San Marazano plum tomatoes with a handful of fresh basil.

Heat EVOO in pan. Throw in a pinch of crushed red pepper flakes (to taste). Saute the garlic until just before golden and then throw in two cans of the tomatoes. Simmer and break up the tomatoes with the back of the wooden spoon. At the end stir in the chopped fresh basil. Yummy...p.s....I do not put meatballs IN my marinara sauce as they eat my sauce. I also cook my marinara sauce in a skillet and not a saucepan.

Re: post your best spaghetti & MEATBALL recipe

omg, thanks for the suggestions and esp the Maroni's recipe! I love that place, and live out of state and havent been there in a few yrs! I am making these tomorrow!!!!!!!! cant wait.

Re: post your best spaghetti & MEATBALL recipe

For really moist meatballs - soak the breadcrumbs in the milk. I let them soak as I gather and chop everything else up and then dump them in.

Delish