Smiles in the Kitchen

By now, you’ve probably figured out that I’m a bit of a meatball at times…

Or cheeseball…

Or goofball…

You get the picture. 

And I wouldn’t change my meatball/goofball/cheeseball status for the world!

Could that be why I love meatballs so much?

Hmmm… Perhaps.

On that note, guess what?

Gotta ‘nother meatball recipe for ya!

You knew where this was going, didn’t you?

What?  Was it the title?  Dang.    Oh, well.

This recipe makes enough for a small army, so feel free to halve it, or simply freeze your leftovers (I’m convinced that meatballs are kinda like pizza or enchiladas – even better on the 2nd day!).

For the Meatballs:

* 1 small onion, grated or minced

* 1/4 cup chopped fresh Italian parsley leaves (dried works okay too, just cut down to 2 Tbsp)

* 2 eggs

* 3+ Tbsp ketchup

* 3 garlic cloves, minced

* 1 tsp sea salt

* 1/4 tsp black pepper

* 2/3 cup grated Parmesan

* 1/3 – 1/2 cup dried Italian-style bread crumbs

* 1 lb ground beef

* 1 lb ground sirloin

* 1 lb ground pork

* 1/3+ cup extra-virgin olive oil

* 1 26-ounce jar store-bought marinara sauce

* 1 26-ounce jar store-bought spaghetti sauce (I like Prego Traditional spaghetti sauce)

* 1 cup mozzarella cheese, shredded

Whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the beef, ground sirloin and pork. Squish through your fingers until well-mixed. Using about 2 tablespoons of meat for each meatball, rolling and shaping the meat mixture into 1 1/4 to 1 1/2-inch-diameter round meatballs.

Preheat oven to 350 degrees.

Heat the oil in a large saucepan or frying pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5-10 minutes (just “eyeball” it – they’re done when they’re brown). Using a slotted spoon, transfer the meatballs onto a plate.  Set aside.  (Oh, and you better taste one or two!) 

For the Noodles:

* 1-2 hand-fulls whole wheat thin spaghetti, broken in half

* Pinch salt

* 1 tsp olive oil

Bring a large pot of water to a boil (season with a bit of salt).  Cook until noodles are al dente, about 5-7 minutes.  Strain noodles and toss with a tiny bit of oil.  Set aside.

Basil Garlic Cheese Sauce:

* 1 cup+ fresh basil leaves, roughly chopped

* 1 cup low-fat cottage cheese

* 1 cup shaved Parmesan cheese

* 1/4 cup milk

* 2-3 garlic cloves, minced or pressed through a garlic press.

* 1/2 tsp salt

* 1/4 tsp black pepper

Combine all ingredient in a blender.  Pulse until mixed.

Pour the bottle of marinara sauce (from the meatball recipe) in a 9X13 oven-safe dish.  Place half the meatballs in the dish.  Add the noodles and stir.  Add the remaining meatballs.  Spoon the Basil-Cheese Sauce over the meatballs and sketti.  Top with the bottle of spaghetti sauce and spread.  Top with mozzarella cheese.

Place in oven, uncovered, and bake for 25-30 minutes until warmed through and cheese has melted.

See!  It ain’t so bad being a meatball!!