Meatballs, More A Technique Than A Recipe

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There are times when nothing but spaghetti and meatballs will do!  Realizing, while having made hundreds or maybe even thousands of meatballs over the years, that never has the recipe been the same. The ingredients have been the same, the technique has been the same, it’s the measurements, they are always different, so putting together an exact recipe was a bit of a challenge for me, but the solution soon dawned on me, tell them what you do, give the ingredients and let everyone take it from there.


1 – 2 lbs  of any combination of ground meat that you prefer (I love using 90% lean ground beef with a little bit of ground pork thrown in)

Plain bread crumbs

Grated parmesan cheese

1 – 2   Tablespoons olive oil

A decent red wine

2 – 3  garlic gloves, peeled



Mix the ground meat with the bread crumbs and parmesan cheese until desired consistency is reached, form your meatballs.

Heat olive oil in an oven proof pan, add the meatballs, browning on all sides.

Add a glass of red wine and the garlic cloves and saute for a minute or two.

Finish your meatballs in the oven at 350 degrees for about 15 minutes depending how big your meatballs are.

Remove from the pan and let drain before adding them to your sauce.

Note:  I love to add a bit of the wine mixture to my spaghetti sauce, it adds a wonderful flavor.



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