Sunday, July 10, 2011

Spaghetti & Meatballs


Are you all having a great weekend? 
I sure hope so.  I wanted to share with you this great recipe that I made last week and have been wanting to share.   Spaghetti and Meatballs!  It's no secret that my Pretty Princess A.D.O.R.E.S Spaghetti.  Seriously  she would eat it for breakfast,lunch and dinner if I would let her.  
{Ha...actually she does when there's leftovers!}  
 The hubby knows we have Spaghetti at least twice a month... He asked me if I would make "real" meatballs to put in it.  Ooh, sounded good so why not? 
so I googled meatballs and found a recipe I thought sounded good.
It was by Alton Brown from the Food Network.  I've used a few of his recipes and they've always turned out fantabulous, so I gave it a try.... I was so happy when this was no exception! 

Here's the recipe link Food Network Recipe/Alton Brown and you can print off the recipe.

Baked Meatballs


  • 1/2 pound ground pork
  • 1/2 pound ground lamb
  • 1/2 pound ground round
  • 5 ounces frozen spinach, thawed and drained thoroughly
  • 1/2 cup finely grated Parmesan
  • 1 whole egg
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup bread crumbs, divided


Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

I didn't use lamb, I just doubled the hamburger.  After they baked in the oven, I put them in the spaghetti sauce on simmer for another 1/2 hour.  Oh, you guys,they were so yummy!

My sauce is super simple...I just use 2 cans of  Hunts  spaghetti sauce, four cheese and mushroom. I  jazz it up with a can of stewed tomatoes 2 T.garlic powder,2.brown sugar and sauted fresh veggies.  I usually let this simmer for 1/2 hour to let the flavors all blend.  Serve it with a salad and garlic bread...
 these were 2 oz. each!    This would be a great make ahead meal.  You could freeze the meatballs and use them for this or meatball sammies!   I think I need to make some more! SOON!



  1. Hi Kirsten! Love spaghetti and meatballs. Yours looks so scrummy!

    (Now a follower. xx)

    Anne @ Domesblissity

  2. "miniature muffin tin cups.".... I never would have thought of that! But does it stick to the tin cups??

    :) Visiting from SITS

  3. This looks so good!!!!! I would love to see it added on my new link party "Sundae Shake Up"! You may add any recipes or vintage crafts would like as well. I hope to see you there!

    Jacque @ Jacque's Soda Parlor

  4. New follower here!! Love your blog, and I am so excited to try these out!! I hope you stop by my blog too. :)
    Xoxo, Michelle


Thanks for leaving some "LOVES" and making me smile!