What would you say if I told you that the BEST way to make perfect meatballs is also the EASIEST?
Spaghetti and meatballs is one of those dishes that appears to be easy, but in reality is a big pain. Because to do it right you have to brown the meatballs first. This is an important step as it renders much of the fat (making for a less greasy sauce), and results in that deliciously browned and crispy crust.
It’s also a mess – a greasy, splattery mess.
I thought there was no avoiding this step if I wanted proper meatballs – that is, until I came across the greatest meatball tip EVER.
Rather than fry up the meatballs in a saute pan, you bake them in the oven on a wire rack set atop a cookie sheet.
The meatballs brown on all sides, the fat drips onto the baking sheet and there is nary a grease splatter to be found.
I’m sharing my favorite meatball recipe here; do you have a “game changer” tip that makes life in the kitchen that much easier? Let us know!
1 1/2 pounds ground beef
1/3 cup bread crumbs
1/3 cup grated parmesan
1 tablespoon chopped parsley
1 1/2 tablespoons garlic salt
5 – 6 cups of your favorite marinara sauce (I’m a fan of Rao’s)
Pre-heat oven to 375. Line a baking sheet with foil or parchment paper and place a wire rack on top (I like to spray the rack with Pam to prevent sticking).
Make your meatballs: combine all ingredients and, using damp hands, shape into balls about the size of golf balls. Place on your wire rack and bake for 25 minutes. Transfer to a large pot along with the sauce. Bring to a boil, reduce heat to medium low, cover and simmer for an additional 25 minutes. Serve over your favorite pasta.
This delicious recipe brought to you by Sheri Silver