They say "you learn something new everyday," so did you know that "spaghetti and meatballs" is not Italian?
This may or may not be your "fact for the day," but I'd guess that the general public would attribute this dish to the Italians. Italians do make meatballs, but "spaghetti and meatballs" is not an authentic Italian meal, but I'm not saying you shouldn't make this, because I do it all the time: my kids love spaghetti and meatballs, homemade, of course!
Here is the basic meatball recipe my family makes, and the combination of meat makes them less dry and more tasty than just using one type of meat. If you want to make "spaghetti and meatballs," just add some crushed cloves of garlic and chopped parsley when the meatballs are almost all brown, then add tomatoes and salt. See how simple it is? Alternatively, you can have your basic tomato sauce simmering, and drop the shaped, uncooked meatballs right into the sauce to save time, and the meatballs still taste fabulous (some people may like them cooked this way more than browning them first.)
These freeze really well, so I often make a double batch and freeze half for another time.
MEATBALLS, ITALIAN STYLE
1/2 lb lean ground beef, organic
1/2 lb ground pork
1/2 lb ground chicken or turkey, organic
1 or 2 tbsp milk (if too dry add 2 tbsp vs. 1)
1/2 cup (3 oz) breadcrumbs
2 tbsp grated Parmigiano cheese
2 tsp Kosher salt
1/2 tsp ground black pepper
2 tbsp freshly chopped Italian parsley
2 cloves, finely minced garlic
olive oil for frying the meatballs
Mix all of the ingredients together in a bowl, until evenly combined.
Shape into meatballs (whatever size you prefer) and place in a hot frying pan with olive oil.
Cook until browned all over. If you are using them in sauce, they will continue
to cook, so there is no need to make sure they are completely cooked through.
On the other hand, if you will eat them without further simmering
in sauce, make sure they are throroughly cooked.
Serve as desired.
Some of my other Italian recipes~