BONUS: You can make them on the stove top or in the Crock Pot! (And they make the best freezer meal.)
Spaghetti and Meatballs Recipe:
I have learned some pretty amazing secrets when it comes to making meatballs. I’ve come to find that a good panade makes them flavorful and tender, rolling them in flour helps them stay intact, and I have the best 3-meat combination along with Parmesan cheese, fresh parsley, subtle flavor enhancers, and the best blend of seasonings.
Best Meat for Meatballs
A combination of ground beef, sausage, pork, and/or veal is best for a flavorful and tender meatball. The amount you use of each depends on personal preference. I like to use 50% ground beef, 25% ground sausage, and 25% ground pork. The fat content in the beef that you use for meatballs depends on what other meats are included. I use 85% lean ground beef for this recipe. If I were using a greater portion of ground sausage and/or pork, both of which have more fat, then I would use 90% lean.
What is a Panade
A panade is a mixture of starch and liquid that is combined and mixed in with meat for meatballs, meatloaf, or burgers to preserve the tender texture of the meat. In this case, we’re using crushed Ritz crackers and half and half. When meat cooks, the proteins expand and contract and in doing so, moisture escapes. The starch in the panade turns to a gel when cooked and lubricates the fibers in the meat as it cooks, which keeps them tender and moist.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Soften onions and garlic in olive oil, then let cool. Combine the whisked eggs, half and half, and Worcestershire sauce in a large bowl. Add the crushed Ritz crackers and stir for 1-2 minutes, the crackers will continue to absorb the liquid. Add Parmesan cheese, parsley, Italian seasoning, mustard powder, salt, pepper, and cooled onions/garlic and stir to combine. Add the ground beef, sausage, and pork.
Gently mix until evenly combined. Don’t overwork the meat. Roll into 1.5-inch meatballs. You’ll end up with about 34 of them. Refrigerate for 10-15 minutes, then give them one more roll to smooth them out.
Roll the meatballs into some flour, this will help keep them intact. Brown them in olive oil in batches. Remove from pot. Add the marinara sauce, then add the meatballs back. Simmer with the lid partially cracked for about 30 minutes. Boil 1 lb. of spaghetti according to package instructions. Drain, and ladle the sauce and meatballs over the spaghetti. Serve with Parmesan cheese and a side of garlic bread.
Make-Ahead Method
Brown and Refrigerate: Assemble and brown the meatballs as outlined. Let them cool completely. Transfer to an airtight container and refrigerate for up to 3 days. Add them to the sauce and give 10 additional minutes of simmering time. Brown and Freeze: Assemble and brown the meatballs as outlined. Let them cool completely. Place on a baking sheet or plate and freeze for 1-2 hours. Remove and transfer to a gallon freezer bag. Freeze for up to 3 months. They can be thawed in the fridge overnight or added to sauce from a frozen state until warm and cooked through.
Crock Pot Method
Assemble and brown the meatballs on the stove top as outlined in the recipe. Transfer to the Crock Pot and add the marinara sauce. Heat on high for 3-4 hours or on low for 6-7. Serve with freshly boiled spaghetti.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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4.5 quart Dutch oven Crock Pot– This Crock Pot lets you sear meat right on the Stove Top. Pinch Bowls– for measuring out seasonings ahead of time.
