Celebrate National Meatball day, on the actual day(March 9th)
- Post meatball blog in a timely manner
…. Okay so I clearly need to work on my posting schedule!
I’ve decided to allow national food days and Pinterest to dictate what we’re having for dinner moving forward and to help with fulfilling my sweet tooth. Within reason… I’m sorry but I don’t think my toddler, and honestly, my taste buds would appreciate clam on the half shell day (March 31st) or some of the many of food days out there!
I’ve also lucked out with having a spouse (Mike) who enjoys cooking and using different spices… now if only he would pay attention to measurements!
So with March 9th being National Meatball Day, we decided Spaghetti and Meatballs would be on the menu for dinner. We don’t normally eat meatballs, we’ll make our spaghetti sauce from scratch with lots of veggies and ground beef so this was a nice change to our ‘norm’. Pasta is always a quick yes for us, and pretty much a weekly meal, since we know my toddler is most likely going to eat it.
Any dinner that isn’t a fight, is a good dinner!
I’ll provide you with Mike’s wording of what we did as well as the closest to measurements I can…
What we used/ What we used in Mike’s words:
- 1lb ground beef (some cow)
- 1/4 lb ground pork (some pig)
- 1 egg (he specified that we crack the egg)
- 1/2 onion, finely chopped
- 4 cloves of garlic, finely chopped
- 1/2 tsp salt (A dash of salt)
- 1 tsp pepper (2x the amount of salt, in pepper)
- 1/4 tsp finely chopped, fresh cilantro (I ripped off some leaves, that looked about right)
- 1/4 cup Italian bread crumbs (a good sprinkling of bread crumbs)
- 1 tbsp Worcestershire sauce (I think I shook the bottle 3 or 4 times over the bowl)
What we did:
- Remember to take photos 🙂
- Preheat oven to 350 degrees
- In a large bowl, combine both of your meats
- Add Worcestershire Sauce and combine with meats
- Make a well in the middle of your meat and add the rest of your ingredients
- Mix until well combined.
- Roll meat mixture into balls. Ours were about 1.5 inch balls, Mike says he scooped some up until he got a size he liked… so you should do that too. Just make sure you’re checking they’re fully cooked before eating as cooking times will vary depending on the size
- On your stove, heat about 1 tbsp olive oil in a pan and sear the outside of your meatballs, rotating to make sure all sides are slightly browned. (about 5 minutes)
- We baked our meatballs in a 8×8 Pyrex dish for about 20 minutes, internal temp 160 degrees. When you’re meatballs are completely cooked, remove them from the oven and let sit while you’re plating the rest of your food.
While the meatballs were baking, I boiled some water and threw in some speghattini noodles (the thinner the noodle, the better in my opinion) and heated up some pre-made tomato and herb sauce in another pan. Once the meatballs were done threw some texas garlic toast into the oven (takes about 3 minutes on each side to toast).
Did you do anything for National Meatball day, or were you like me and didn’t know it was a thing?!
Do you have a go to meatball recipe, or are you like Mike and just throw a bunch of ingredients together?
Is there a recipe, sweet or savory you think we should try?
Leave a comment! We’d love to hear from you!