Meatballs: A classic

Somehow I have neglected to post the recipe for my favorite pot-luck or having a crowd over classic: Meatballs! If I know a crowd is coming by, this is my go-to prepare ahead and don't fret food. I usually make this for card game nights. It's perfect because all the ingredients are pantry staples, so you never need to wonder "...do I have the stuff to make this for tonight?" It does take a bit of prep, but all the steps are well worth the results!

Here is my no-fail recipe that is always received extremely well. Tonight I'm making it just for us (over linguine) -which will leave plenty of leftovers for yummy meatball sandwiches later in the week.

Meatballs

1 Lb. ground Hamburger
1/2 cup dry bread crumbs
2 tbsp. Onion, finely chopped
1 tsp. Salt
1 tsp. Worcestershire sauce 
1 egg, beaten 

You will also need: 
Spaghetti sauce (26 oz. can)
Shortening
Skillet 
Parchment or wax paper
Baking pan 
Crockpot 

-Preheat oven to 400 degrees. 

-Mix all ingredients together in a large bowl. Using your hands is by far the easiest and most practical way to make sure all the ingredients are thoroughly integrated

-Form the mixture into balls approx 1" round. Place formed meatballs onto parchment paper.

-Heat up enough shortening in your skillet to cover pan about 1/4" deep.

-Place meatballs in skillet, working clockwise (so you remember which ones you put in 1st). Try not to overcrowd your pan. Basically; by the time you place in your last meatball, it's time to turn over your next [continuing in order of clockwise placement]. Keep rotating meatballs as needed to brown on all sides. You are not looking to cook the meatballs, but just to brown them evenly for a crispy skin.

-Place browned meatballs in baking pan. You will most likely have to do 2-3 batches of meatballs in the skillet to finish them all.

-Bake browned meatballs at 400 degrees for 20 minutes.

-Put spaghetti sauce in crock pot, warm on low while meatballs are cooking.

-Take meatballs out of oven when done, and stir into crock pot. Cook on low for 2 hours before serving, or for 1 hour on high.

Serve over pasta, in buns, or straight up.


Feel free to jazz up this recipe -this is just the basic no-fail base. Other additions that work well are using 1/2 lb ground hamburger and 1/2 lb ground pork, fresh parsley (finely chopped), and grated parmigiana cheese into the meat mixture.

Making the meatball mixture:

Cooking the meatballs:

  Adding meatballs to the sauce for a finished meal.

Yum! Enjoy...!