It doesn't get more Italian-American than Spaghetti and Meatballs. I just tweaked the classic recipe a little bit, by making mini meatballs that are still juice and full of flavor.
Prep Time25 minutesmins
Cook Time15 minutesmins
Total Time40 minutesmins
Servings: 2people
Author: Marinka
Ingredients
4 ouncesground beef
6 ouncesground pork
1tablespoonbreadcrumbsplain
1tablespoonmilk (NOTE 1)
1tablespooncottage cheese (NOTE 2)
1/2egglightly beaten
1/4onionfinely chopped
1clove garlic (NOTE 3)minced
1/4tablespoonparsleyfinely chopped
1/4tablespoonbasilfinely chopped
1/4tablespoonoregano (NOTE 4)finely chopped
1/2teaspoonsalt
pepper
1/2tablespoonolive oil
2ouncesspaghetti
1.5cups marinara saucehome-made or store-bought
Instructions
Mix the breadcrumbs with the milk in a bowl.
Add ground beef, ground pork, chopped onion, egg, cottage cheese, garlic, Parmigiano Reggiano cheese, salt, pepper, oregano, parsley and basil to the bowl. Mix until combined – not longer.The more you mix the chewier/denser the meatballs will become.
Now make the meatballs. Use a measuring spoon, the size of a teaspoon (see detail image) and start rolling the mini meatballs in with your hands. They will be a little bigger than 1-inch in diameter.Place the meatballs on a baking sheet lined with parchment paper. There will be about 45-50 meatballs.
Brush each meatball with a tiny bit of olive oil.Slide the baking sheet in a pre-heated oven of 400 degrees F and bake for approx. 15 minutes. The balls will not become brown. If you prefer that, I suggest you bake them on the stove in a skillet.
While the meatballs are in the oven, cook the spaghetti according to the directions on the packaging.
Heat the marinara sauce (your own creation or store-bought) and add finely chopped parsley and basil as well as the meatballs. Check whether the sauce needs some additional salt & pepper.
Drain the spaghetti – divide over 2 plates or bowls and cover with the mini meatballs in marinara sauce. Enjoy!
Notes
You can use broth or water instead
You can use ricotta instead
1 clove of garlic equals 1 teaspoon of garlic paste
If you don't have fresh oregano, use 1/4 teaspoon dried