I grew up eating spaghetti with meat sauce. We would occasionally have meatballs - but they were always the frozen kind. I'd never made or had a homemade meatball (outside of a restaurant) until I met my husband. I think this recipe evolved over time, but he definitely knew where to begin. Now, spaghetti and meatballs is a staple meal in our house! We never eat meat sauce or frozen meatballs - it's always meatballs from scratch for us! They're simple to make and you'll never want a frozen meatball again.
This recipe calls for 1 pound of ground beef and 1 egg, but if you want to make a bigger batch of meatballs, use 2 pounds of ground beef and 2 eggs. You'll also need breadcrumbs. Whenever we have a heel of bread leftover, I'll toss it in the food processor to make breadcrumbs and then I store them in the freezer. I use those for this recipe, but you can also make fresh breadcrumbs.
- 1 lb. ground beef
- 1 egg
- Worcestershire sauce
- soy sauce
- Italian seasoning
- garlic powder
- Combine ground beef and egg. I use a stand mixer.
- Add breadcrumbs.
- Add sauces and herbs.
- Melt butter in a pan. I use a cast iron skillet.
- Make meatballs. Roll them into small balls.
- Once pan is hot, add meatballs. Flatten slightly for a more even cook.
- Flip meatballs after first side has browned.
- Drain on a towel.
- Serve with spaghetti noodles and marinara or with mashed potatoes and gravy.