You remember I featured The Meatball Minis a few months ago as a option for sliders. That recipe was adapted from Ted Allen whereas this one is from Cooking Light's Comfort Food Magazine's Spaghetti & Meatballs. Both are easy, it's just a matter of which flavor you like better! I like a 50% ground pork and 50% ground beef mixture for my meat! You decide!!
9" x 13" x 2" Pyrex dish
Super clean hands
Large saucepan to boil pasta
Large skillet to heat the Simple Marinara Sauce or your favorite store-bought pasta sauce
1 lb ground sirloin (90% lean)
4 cloves garlic, minced
1 tsp salt
1/3 cup of panko or Italian breadcrumbs
1 large egg
1/4 tsp crushed red pepper flakes
1/4 cup romano or parmesan cheese (grated), or ricotta
*if you have some favorite herbs, add a few sprinkles here, i.e. thyme, oregano, basil, marjoram
1. Wash your hands frequently.
2. Preheat oven to 450F degrees.
3. Lightly oil your oven-proof Pyrex dish.