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Tribute to the Meatball or: Meatballs are Just as Good on Day 2

Spaghetti and Meatballs are simply one of my favorite foods.  I had blogged previously about my Foodie Mama's Colossal Meatballs and Marinara last month.

Meatballs are like pizza and lasagna; there is a myriad of ways to make them and every Italian foodist has their favorite.  But, there is nothing wrong with trying many different varieties.  That's what makes it so fun.  I was experimenting with some different ingredients, such as using ground pork mixed with ground round as well as switching around the spices.  The result was one of the softest, melt in your mouth meatballs I have tasted.  Soooo good.  I also wanted to change up the sauce too.  This version is made with a whole stick of butter.  How can't that be good?  (what would my friend the Anabolic Gourmet say?  Probably that some fat is good in moderation and the tomatoes bring their 'superfood' qualities....) The texture is super silky and even though it has only a couple of ingredients, it is one of the most flavorful marinara sauces I have tried.  Definitely will be a 'make again' recipe.

The meal would have been one of the most perfect except that Ron overcooked the whole wheat pasta.  grrr.

Pass the Meatballs,
Foodie Mama

P.S.:  See below the recipes for some of Foodie Mama's leftover tips!

Super Silky Pasta Sauce:
2 28 oz cans whole, peeled tomatoes
1/2 C (1 stick) unsalted butter
2 medium onions, peeled and cut in half
1/2 t (or a bit more, to taste)

  • Reserve the juice from the cans of tomatoes.  Chop the tomatoes and place in a food processor.  Pulse.  Texture should be even, but not completely smooth.
  • Combine tomatoes, reserved juice, butter, onions and salt in large wide pot. 
  • Bring to simmer over medium heat.  Reduce heat; simmer on low-med heat for 45 mins, stirring occasionally.
  • Discard Onions.
  • Taste and add additional salt to taste as desired.

Melt in Your Mouth Meatballs:
 1 C breadcrumbs (I used Progresso's Italian Flavored)
1/2 C whole milk
8 oz ground round
8 oz ground pork
1 C grated parmesan cheese
1/3 C finely chopped flat leaf parsley
1 t salt
1/4 t pepper
2 eggs
2 cloves garlic, minced

  • Combine breadcrumbs and milk in bowl.  Stir until breadcrumbs are evenly moistened.  Let stand.
  • Place beef and pork in large bowl, breaking up into small chunks.  Add the parmesan, parsley, salt and pepper.
  • Whisk eggs in another bowl.  Add garlic and whisk in.  Add to meat mixture.  Also add breadcrumbs to meat mixture.
  • Using hands, gently mix meat mixture until all ingredients are combined,  Be careful to not over mix.
  • Chill at least 15 mins, but up to 1 hour.
  • Preheat oven to 375 degrees
  • Line a jelly roll pan with aluminum foil.  Spray with cooking spray.
  • Roll meat mixture into golf ball size balls and place on pan.  Cook for 12 minutes.
  • Add meatballs to sauce pot and cook an additional 10 mins on simmer.
  • Serve with pasta
Melt in Your Mouth Meatballs and Super Silky Sauce

Meatball Grinder


Foodie Mama's Leftover Option #1:  With the leftovers, nothing beats a meatball grinder.  Simply slice the meatballs while cold, cover with sauce, heat in microwave for about 30 seconds.  Put meatballs on a nice slice of crusty bread, add a slice of provolone or mozzarella cheese and microwave a few more seconds until cheese starts to melt.

Meatball Pizza
Foodie Mama's Leftover Option #2:   My kid's absolutely loved this!  When we lived out east, meatball pizza was something we had on occasion.  Thinly sliced meatballs on a pizza in place of sausage or pepperoni.  It was really good.  So, I thought I'd make one for the kids when they got home from school today.  I took a Boboli pizza crust, brushed it with olive oil and cooked it in a pre-heated oven for 5 minutes.  Then, took it out of the oven, spread the crust with some  bottled pizza sauce, a layer of mozzarella cheese, oregano, and slices of my Melt in Your Mouth Meatballs.  I baked it for 9 minutes until the cheese was brown and bubbly.  Super yummy.