Spaghetti & Meatballs
If you need a creative way to get your family to cook – - just say the word “throwdown”.
In our home we have a throwdown at least once a week. Today’s throwdown was a homemade meatball making contest between my daughter and I. We’ve made meatballs several times. One day we made meatballs as big as baseballs. Doesn’t matter who wins a throwdown because we get to cook together and everyone gets to eat.
Weekends are for cooking and for family.
2 lb lean ground beef
1/4 cup milk
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
2 lbs spaghetti (32 oz package)
4 lbs 3 oz spaghetti sauce (67 oz bottle)
1 teaspoon olive oil
Preheat oven to 400°F.
In large mixing bowl, mix all ingredients.
Shape mixture into 20 to 24 (2-inch) meatballs.
Place meatballs 1 inch apart in roasting pan.
Bake 6 inches from heat 30 minutes, or until golden browned.
In 12-inch skillet, cook meatballs and spaghetti sauce over medium heat about 10 minutes, stirring occasionally.
Cover skillet and cook on low until for additional 15 minutes.
Meanwhile, fill large pot with water and bring to boil. Add olive oil to boiling water and desired amount of spaghetti pasta.
Bring to a boil and cook for about 15 minutes until pasta is done.
Remove the pot from the burner immediately and carefully pour the contents into a colander in the sink.