I’ve watched a fair amount of reality TV. Most shows aren’t something that I will watch on a regular basis, but I can’t help but pause the remote for a while. Isn’t there something addictive about watching other people’s craziness on TV? It’s a lot like watching a train wreck. I’ve noticed at on a number of shows, there are scenes of the matriarch of the family making red sauce. It’s a secret family recipe that is pasted down once a child as earned the right “Red sauce” isn’t a big family recipe around here. In fact, I didn’t quite know what red sauce, per se, was until I did some research. I do use marinara and tomato-based pasta sauce, and apparently in some families and in some parts of the country, this is a beloved recipe that is passed down from parent to child. I’ve never made my own marinara myself.
This isn’t to say that we don’t love Italian foods and generously use red sauce in our cooking, rather we like the taste of high quality store bought red sauce for our dishes. Today I’m going to be sharing with you an easy homemade meatball recipe, and if you are like me, and don’t have your own special red sauce recipe, you can pair it with your favorite jarred red sauce.
- 1 Pound Lean Ground Beef
- 2 Large Eggs, beaten well
- 1/4 cup milk
- 1/2 cup Italian Breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 4 Tbsp Onion, finely chopped
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 Tbsp Italian Seasoning
To start with this recipe, pour two bottles of Ragu Traditional red sauce in a medium-sized sauce pot. (Did you know that Ragu’s traditional recipe came to the United States from Naples Italy in 1914? Read the story of the history of Ragu here.)
They are so easy, and all you have to do is mix the ground beef, eggs, milk, breadcrumbs and parmesan cheese. Then add the onions, and spices.
The Little Monkey has become quite the little chef and helper these days, and loves to cook with me. I let him help me measure the ingredients, and beat the eggs– I’m not so thrilled about him touching raw ground beef.
After the ground beef mixture is well-blended, I roll meatballs to be a little smaller than golfballs. This recipe will make from between 20 and 24 meatballs depending on the size of your meatballs. One trick if you’d like all of your meatballs to be exactly the same size– use a cookie scoop, which also means that you will be touching the ground beef less. (I know that grosses some people out.)
Toss your raw meatballs into the sauce, and cook covered on low heat for two hours. Stir regularly, and don’t have the temperature up to high, to insure that the meatballs burn. Serve with angel hair pasta, and top with a little fresh parm on the top of your meatballs.