Meatballs

The idea behind these originally were to go with the Marinara for the classic spaghetti and meatballs. And the meatballs were my go-to recipes for a while. But the Marinara is so easy to make it stands for itself so this can be a nice add. My key touches to this are the butter which adds a nice richness, and the Worcestershire as my go to savory addition.

1 1/2 lbs ground meats (I use a lb of beef and 1/2 lb of ground sausage).

Small stick of butter

2 eggs, beaten

1 tbs olive oil

1/2 cup Italian bread crumbs

1/2 onion, finely diced

15-20 garlic cloves, minced

1 tsp crushed red pepper flakes

2 tbs Worcestershire sauce

1/2 small bunch chopped parsley

Salt & Pepper

Pre-heat oven to 450

Gently mix all ingredients

Form into 1″ to 1 1/2 ” balls

Spread out on parchment paper lined baking sheet (or 2 sheets of needed), then place in oven.

Remove and carefully place into pot on stove top. Add enough marinara to cover meatballs and simmer for at least an hour before serving.