Basil MeatballsWednesday, November 10, 2010
When it comes to spaghetti and meatballs, I'm like a five-year-old. I cannot get enough of this American dish. I've often told my husband that I could probably eat it every night of the week and never grow tired of it. It's always so simple to prepare and I have yet to come across a spaghetti that has disappointed me.
As for my spaghetti sauce, I always like to play with the ingredients, including the spices. I tend to throw in a little of this and a little of that and arrive at a deliciously spicy yet sweet sauce that pairs great with ground beef and noodles. I usually brown crumbled ground beef and add it to my sauce; however, last night I decided to change it up a bit. I grabbed the ground beef and then continued to peruse my cupboards and refrigerator to see what else I could throw into the mix to make the perfect meatballs.
With ground beef-covered hands, I put my husband to work grabbing spices and more breadcrumbs to add to the mix until I had the correct consistency and flavor. As he poured more items into the bowl, I mushed them all together and, as a team, we created mighty fine meatballs.
- 1 lb of ground beef
- 2 eggs
- 1/2 cup Italian-style breadcrumbs
- 1-2 tablespoons dried basil
- 1 clove garlic, chopped
- 1 tablespoon Dijon Mustard
- Salt and pepper
- 1-2 tablespoons extra virgin olive oil
- Toss the ground beef, eggs, breadcrumbs, basil, garlic, mustard, salt and pepper into a bowl. Mush these ingredients together with your hands until everything is combined.
- Remove chunks from the mixture and roll into balls.
- Heat olive oil in a saute pan and place 5 meatballs at a time on the hot oil. Keep on heat until cooked through. Repeat with remaining meatballs.
- Remove meatballs from the oil and place on a paper towel.
- Add meatballs to your favorite sauce and enjoy.