Spaghetti Meatballs

Lately I've been on a meatballs kick - lots of our favorite Waikiki Meatballs as well as lots of BBQ meatballs. Last Saturday I decided to switch things up and try something new. Spaghetti is my "go-to" easy and quick meal, but I've never (nope, never!) made meatballs to go with spaghetti. I did a quick internet search and Rachael Ray was the first google result. Typically Rachael Ray uses too many crazy ingredients for me. Not so with these tasty meatballs!

Spaghetti Meatballs

Source: adapted from Rachael Ray

Makes ~30 small meatballs

1 lb sausage or ground beef

2 t Worcestershire sauce

1 egg, beaten

1/2 c Italian breadcrumbs

1/4 c grated Parmesan

1 t garlic powder

1 "splash" milk

Salt and pepper

Combine ingredients well (KitchenAid mixer works well). Heat oil in skillet over stove. Use cookie scoop or hands to form evenly sized balls. Brown meatballs on all sides and allow to cook through.

Keep hot in a warm oven. Serve over noodles with spaghetti sauce and lots of cheese. Warm garlic bread or breadsticks and green salad make the perfect sides!

* She used 1 1/4 lb meat, but I refuse to open another package to get the extra quarter pound. That's why I needed the "splash" of milk - the mixture was a little dry without. I used sausage this time and loved it. Interested to see if we like ground beef better or the same.

* I made my own breadcrumbs: cube two slices of bread and place them in a 350 oven. Watch closely and stir often! Bread should be dried out within 5-10 minutes. Allow to cool and then place in zip-loc bag and crush with rolling pin.

Flint and I both really loved these meatballs and it took spaghetti from a quick last minute meal to something much nicer.  I will definitely make these again!