I have always just loved spaghetti and meatballs. My Mom made some of the best sauce I ever tasted. As I became a chef and moved into food science…the Italian style of cooking became a goal to master. Did I succeed? I can only tell you that much of the base Italian formulation is part of my skill set. I am indeed very comfortable with the recipe types and style.
Let’s make a spaghetti and meatball dinner and then bake that dish to drive the intensity of the sauce and melted cheese into the meal.
10-12 oz of Spaghetti pasta (cooked al dente)
4-5 cups of pasta sauce (I make a very good sauce and my recipe is posted on the ChefGosselin website)
12-14 each 1.5-inch diameter meatballs (recipe included)
1/2 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
5 oz fresh mozzarella cheese
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste
I am including my quick meatball recipe. This recipe makes a great small tender meatball (I have a different recipe for the large type meatball recipe).
1 pound ground beef (I use a 50% 80% ground beef and 50% ground pork)
1 large egg (beaten)
1/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup finely chopped onion
2 tsp garlic (minced)
3/4 tsp kosher salt
1/4 tsp black pepper
2 tbsp fresh Italian Flat leaf parsley (chopped)
1/8 cup milk