…No, not the kind that result in a secret trip to the free clinic for some antibiotics and a stern lecture, guys. Get your minds out of the gutter.
Ok, and don’t be so embarrassed. We all did things in college that we aren’t proud of.
I’m talking about meatballs. Specifically, spicy meatballs that you can serve with spaghetti, or in a meatball sub, or in soup…The possibilities are almost endless. They can also be frozen once they’re baked, so I sometimes make extra just to toss ’em in the freezer.
I made these for spaghetti and meatballs. They give your typical meat or marinara sauce a spicy little kick.
Here’s what you need:
1 lb hot breakfast sausage
1lb ground beef (I use something lean, like 75/25 or even 90/10 if I can find it. The sausage has plenty of fat in it.)
1/2 – 3/4 cup Italian breadcrumbs
1/2 – 3/4 cup grated parmesan cheese
About 1/4 medium onion, finely chopped
2-3 garlic cloves, minced
Salt and pepper
Preheat oven to 375 degrees. Line a rimmed cookie sheet with foil and lightly spray with nonstick spray (or use nonstick foil, if you have it).
In a large bowl, combine all ingredients (use your hands to really get in there and squish everything together…I like to wear gloves). Start with 1/2 cup of both bread crumbs and cheese, then add more if you wish. Go easy with the salt, because the cheese and sausage both are already pretty salty. I actually didn’t add any salt and they were very good.
Roll into 1 inch balls and place on cookie sheet in a single layer, evenly spaced. Bake for about 40 minutes or until no longer pink in the middle. I usually just cut the biggest one open to make sure.
Remove the meatballs to a paper towel-lined plate while you make your sauce. I served these with a pretty typical meat sauce… Yes, that’s a lot of beef, but that’s how the BF likes it.
Once you’ve put the sauce together, add the meatballs and let everything simmer together on low for as long as you can stand it.
Serve with crusty, cheesy garlic bread.
Spicy and delicious. Plus, no turkey. What’s not to love?