1 pound of ground beef
4 large eggs, beaten
1 cup Italian seasoned dried breadcrumbs (I use Progresso Italian Style)
1/3 cup freshly grated Parmesan cheese
Salt and pepper
About 4 cups spaghetti sauce
Spaghetti noodles, cooked

Use your favorite sauce recipe. I use Lawry’s Extra Rich and Thick powdered mix because it requires simmering which is how the meatballs get cooked. If you use Lawry’s, use three packages worth and increase the water to a total of six cups. You’ll be simmering twice as long as the recipe calls for, so the extra water keeps it from reducing too much. You can start the sauce first and while waiting for it to come to a boil, make the meatballs. Whisk the eggs in a large bowl. Add the rest of the ingredients (ground beef, bread crumbs, cheese, salt and pepper) and mix thoroughly. With wet hands, roll the mixture into the desired size meatballs and drop them into the simmering sauce. Cover and simmer for 30 minutes. Serve over your favorite noodles. Enjoy! With just the two of us, there are enough leftover meatballs that we them to make meatball subs using French bread.

Serves 6
40 minutes
30 minutes
Easy

Everyone makes some kind of spaghetti. What can make any recipe a standout are killer meatballs. These are the best. They are unusual in that you do not brown them before they go in the sauce.