Spaghetti, one of the mainstays of Italian food, famous for its pasta, combined with delicious meatballs makes for a cheap and easy meal not to be missed.
Spaghetti meatballs, a favorite for many years to families big and small is making a rousing comeback with the tightening budget woes of many families.
Because of what most pundits have labeled the “fast food generation,” the art of cooking and baking has taken a back seat in priority in many homes.
One of the all-time favorite meal items in the world is the meatball, whether you live in China, India, Europe, Africa and all points in between, the meatball is a favorite meal item.
Sweet and sour meatballs is a favorite Chinese food dish. Jelly meatballs is a favorite appetizer, a staple of holiday parties and celebrations. But perhaps the world’s favorite meatball, especially in the west, is the, spaghetti meatball. Although China invented spaghetti, Italy is now the home of spaghetti with the main accompaniment of the spaghetti meatball.
Italian cooking recipes are definitely a firm favourite .
Although many people love to eat this timeless comfort food, surprisingly even fewer people know how to cook meatballs. There’s almost as many ways and techniques to making meatballs as there are meatballs. In interviewing many veteran meatball craftsmen and craftswomen some emphasize the ingredients, others stress the rolling technique and still others focus on the seasonings.
Based on my experience I’ve found the best way to make a champion quality spaghetti meatball, you know the kind that melt in your mouth, is a combination of all three methods. Once you’ve tasted one of these meatballs you’ll understand why they’re so taste addicting to those who taste them.
I once ate over 15 of these moist and tasty meatballs … at one sitting. The key to making an addictive spaghetti meatball is in making it so it goes down easy. The most meatballs I’ve tasted was like eating a golf ball. The best meatball has to have a good filler, such as bread crumbs, rice, or oatmeal, etc. To avoid the danger of having it fall apart is to make sure you include a good binder, the best binder hands down for a delicious spaghetti meatball is eggs.
The next tip to making an addictive spaghetti meatball is in how you roll them, or don’t roll them. The first tip is to never try to roll a meatball with dry hands, doing so will give you less control. When rolling a meatball control is as important is having control when driving, shaving or making love. The best kept secret to rolling a tight and firm meatball is to …
1. Wet your hands first
2. Roll and squeeze the meatball at least three times before placing it in the baking dish.
Here’s a basic recipe for making taste addictive meatballs. You’ve been warned!
Ingredients:
1lb. ground beef
1/2 cup of seasoned bread crumbs
1 onion, chopped
2 eggs, beaten
1/2 cup tomato ketchup
1 tablespoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
Directions:
1. Combine all ingredients in mixing bowl.
2. Mix all ingredients thoroughly.
3. Mixture should be moist and firm.
4. Shape and roll mixture into 1 to 2 inch balls (about in the shape of a nice golf ball).
5. Place in baking dish or on baking pan without them touching each other.
6. Cook for 20 to 30 minutes in 350-375 degree preheated oven.
7. Serve with sauce, spaghetti or noodles.
Serves 6
Spaghetti meatballs made the right way has the reputation of taste addiction … if made the right way and with the right rolling technique. Try your hand at it and reward yourself with a taste addictive meatball heaven. They’ll go good with your spaghetti , noodles or sauce.
For more italian recipes have a look here .
By: Roy Primm
Article Directory: http://www.articledashboard.com
Roy Primm has written dozens Italian articles showing others how to prepare and enjoy this comfort food. Discover the Top 10 Easy Italian Recipes for this month go to Italian Recipes
I love the Italian style spaghetti…the one like that in Sbarro’s…very tomato-ey. Sometimes I use my whole-packed tomatoes (drained). If pressed for time, I grab a jar of Classico pasta sauce. When I had my own canned pasta sauce
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