Well, it turns out meatballs aren't the most photogenic food... but they're tasty! And not really that hard to make. In the debate between meatballs and meat sauce, the meat sauce is definitely faster to make than meatballs. But there's something special about meatballs. These are tasty, for a nice surprise, think about putting a mini fresh mozzarella ball in the middle of each one (I learned that from watching food network!) I think they're called bocaccini or something.
TASTY MEATBALLS:
1 lb. ground meat (beef)
1 lb. Italian sausage, cut them out of the casing
1/2 onion, chopped very fine
1/2 green pepper, chopped very fine
6 cloves of garlic, chopped very fine or squished through a garlic press
1/2 cup shredded parmesan cheese
salt, pepper, granulated garlic, oregano, basil - a generous sprinkle of each
Put all of the above in a big bowl. You'll probably have to use your hands to mix the ingredients together. When it's well mixed, start forming balls as big as you want. 2 inches is a good size, and this recipe will make 20 of them. Put the meatballs in a baking pan, like a 13x9 pan or maybe a little bigger. You can add a little olive oil in the bottom. Bake them at 350 degrees for about 20 minutes until they turn the color of meatballs, brown! Then add them to your spaghetti sauce. mmmmmmmmmmmmmm!!!!!
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