Tuesday's Cupful: Spaghetti and Smaller Meatballs

A way to lock in flavor

We like this dish since it’s a yummy change-up.  Cooking and preparing smaller meatballs has its advantages, such as sealing in the flavors of the chopped onion and minced garlic.  Here’s the recipe:

What you will need:

1 fry-pan W/ lid

1 wooden spoon

1 large bowl

1 cutting board

½ yellow onion, chopped small

2 garlic cloves, minced

3 tbspns canola oil

1 jar spaghetti sauce

2 lbs ground beef

1 lb Italian sausage

¼ cup milk

3 toasted bread slices, cut into small cubes

½ tbspn oregano

1 egg, beaten

1 box spaghetti noodles, cooked until al dente

Salt and black pepper to taste

Cooking and Directions:

Combine ground beef, onion, garlic, milk, bread, beaten egg, oregano, salt, and black pepper in large bowl.  Mix well.  Next, roughly divide and shape small meatballs (about 1/2 – inch to 1 inch in diameter).  Set aside on cutting board.  Heat fry-pan on medium-high heat and pour in cooking oil.  Gradually place meatballs into hot pan and return lid.  Let meatballs brown on each side for 8 to 10 minutes then flip or turnover with wooden spoon.  Once meatballs are done then add spaghetti sauce.  Let pan’s ingredients reach a slow simmer and let ingredients braise for 15 to 20 minutes.  Finally, crumble Italian sausage into pan while stirring well then let ingredients simmer for an extra 10 minutes or more until sausage is fully-cooked.  Remove pan from heat.  Serve with al dente pasta.