I wanted to share these pics of the spaghetti and meatballs I made for dinner the other day but things have been hectic and they've been sitting on my camera for a few days. Once again, I used my mother in law's recipe with some minor adjustments on the meatballs.
Here are all the ingredients that go straight into a bowl to be mixed together. Approx 1 lb ground beef, 1/3 cup grated parmesan romano cheese, approx 5 cloves of garlic, minced, good sprinkling of: salt, pepper, onion salt, white sugar (forgot to include in the pic!), parsley and Italian seasoning,1 egg and 3 slices of fresh bread. Let the bread soak in a little milk for a few minutes, as it is doing in the photo and then squeeze the moisture out and break up with fingers. This, rather than using store-bought bread crumbs, make for a moister meatball.
Here's mine all mixed up. Yum!
Spend ten minutes trying to wash off the slimy ingredients from your hands.
Heat a few inches of olive oil in a large skillet over medium/high heat. While it's heating, roll the meatball mixture into little golf balls and line them up like little soldiers to be fried.
Without overcrowding the pan, cook all sides of the meatballs until nice and crispy. They are ready to turn when the bottoms don't stick to the pan.
Waiting to go into simmering sauce along with a couple tablespoons of the drippings for flavor. Put them in during the last 20 minutes or so otherwise they will fall apart. It's a good job mine went in when they did cause I was nibbling them away!
Plated up and ready for my tummy!