Our Favorite Spaghetti Sauce & "Homemade" Garlic Bread

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOKNj_-sW9ThubjgXOP-xARVqDVJIYboEILRebhRKUC7r8NxT2hT9nYiEulCdEqE2dVTtCRIXutgzJnY1x4FwGx-bLe9Ls0kqdpyjVIQDpZ2NYLZPhFsDanbO1knNDBsmTHuCqhK-AGZt/s1600/IMG_3170.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghOKNj_-sW9ThubjgXOP-xARVqDVJIYboEILRebhRKUC7r8NxT2hT9nYiEulCdEqE2dVTtCRIXutgzJnY1x4FwGx-bLe9Ls0kqdpyjVIQDpZ2NYLZPhFsDanbO1knNDBsmTHuCqhK-AGZt/s1600/IMG_3170.JPG" width="640" /></a> <br /><br />Is it just me or did something change in the air this week.  Every year about this time the smell of the air gives me the most nostalgic feeling of Back-to-School.  Emma's school has not resumed yet and we're relishing our last lazy days of summer.  Mike gave me a little break and took her to the park this morning so I could have an hour on the computer to get some thoughts out... secretly, I think he just wanted to be outside on this <i>almost</i> fall 60 degree morning.<br /><br />One of my goals for our break was to do some freezer cooking to prepare for a busy Fall season.  With new products coming out next week, then jumping into Halloween, Thanksgiving and Holiday collections soon after, the fall is looking to be busy.  I don't want our family mealtime to be sacrificed, so I have been stocking the freezer.  Once a week we have Spaghetti and <a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">Meatballs</a>, my all time favorite comfort dinner.  We usually have "Spaghetti Sunday" and let the sauce simmer all day, make <a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">homemade meatballs</a> (which are much easier than you think), garlic bread (recipe below) and stuff ourselves silly.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7ZnKEJP0i-Qa_RpJnlEOrs8e8d5aXMNqNK-dZvKYiQ-NZPSlTJWcpyTs0AEQ56C836tR21zYQhNXrAZ0l372JRjBx9GypfiXHP6FNajEUoOLlHAU6pQ5LGwh1yCQDMA4q_qj34zgoqCW/s1600/IMG_3190.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7ZnKEJP0i-Qa_RpJnlEOrs8e8d5aXMNqNK-dZvKYiQ-NZPSlTJWcpyTs0AEQ56C836tR21zYQhNXrAZ0l372JRjBx9GypfiXHP6FNajEUoOLlHAU6pQ5LGwh1yCQDMA4q_qj34zgoqCW/s1600/IMG_3190.JPG" width="640" /></a> <br /><br />We had a favorite Tomato Sauce that I used for years, always tweaking it and making little changes... until one day Tessa (<a href="http://nineandsixteen.blogspot.com/">nineandsixteen.blogspot.com</a>) shared a recipe that seemed so intriguing, I had to try it.  The recipe is all over the internet, most of you have probably heard of it - Marcella's Sauce.  The name had an even more special name to me because in our family our Granny's (also a Marcella) Spaghetti Sauce is something that everyone loves - and still makes.  This sauce reminded me so much of her famed sauce. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN_SCgWC6-Xo0sPJjkgbDeCMjWUz4sXZgHQAKA8j1Bxuzfis8idHMLISVs8h3hT_UUqnR4euM0DrK-RsEoux1l5kUG1vRyMZZgFbS8hkYL4FeA2-PEX_mb1BCKmqmiOmYXUFKdpFXSkLs/s1600/IMG_3315.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTN_SCgWC6-Xo0sPJjkgbDeCMjWUz4sXZgHQAKA8j1Bxuzfis8idHMLISVs8h3hT_UUqnR4euM0DrK-RsEoux1l5kUG1vRyMZZgFbS8hkYL4FeA2-PEX_mb1BCKmqmiOmYXUFKdpFXSkLs/s1600/IMG_3315.JPG" width="640" /></a> <br /><br />It is so easy, you'll never believe it.  I've shared it with many friends, but have never posted it here and have many requests to do so since I rave about it all of the time.  It has become our go-to sauce, not because it is easy, but because it is the best tomato sauce I've ever had.  We now just refer to it as <i>The</i> Sauce. <br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmuUJ1_OA9qeaLiq8RIAOUigyIGCVJ2QG7JcPmOeQcRV2nl_Ct-aqMgL4maAhgYNjgnaMPz5Qj0WdiHrWfn4binRDEJIF0Y0-Ft1CGSqz8fofkSYQ8AZBV5l7m_qtQGr02JkTVbFvQydQ/s1600/IMG_3307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmuUJ1_OA9qeaLiq8RIAOUigyIGCVJ2QG7JcPmOeQcRV2nl_Ct-aqMgL4maAhgYNjgnaMPz5Qj0WdiHrWfn4binRDEJIF0Y0-Ft1CGSqz8fofkSYQ8AZBV5l7m_qtQGr02JkTVbFvQydQ/s1600/IMG_3307.JPG" width="640" /></a></div><br />Marcella's Tomato Sauce<br /><span style="font-size: large;"><i>The</i> Sauce <span style="font-size: small;"> </span></span><br /><span style="font-size: large;"><span style="font-size: small;">1 28-ounce can of Whole Peeled Tomatoes (san marzano are the best quality)</span> </span><br /><span style="font-size: large;"><span style="font-size: small;">1 white onion, peeled and cut in half</span></span><br /><span style="font-size: large;"><span style="font-size: small;">5 tablespoons of butter</span></span><br /><br /><span style="font-size: large;"><span style="font-size: small;">In a medium sauce pot, add all ingredients.  Simmer for 40 minutes.  With a wooden spoon, break up whole tomatoes.  No seasoning, herbs or a little of this or that needed.  </span></span><br /><br /><span style="font-size: large;"><span style="font-size: small;">Serve with spaghetti, <a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">meatballs</a> (here is my very easy recipe for <a href="http://jennysteffens.blogspot.com/2010/09/recipes-homemade-meatballs-spaghetti.html">Homemade Meatballs</a>) and real parmesan cheese.</span></span><br /><br />Sign-up <a href="http://mad.ly/signups/118273/join">here</a> for an emailed version of my <a href="http://mad.ly/signups/118273/join">Printable Recipes</a>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91icDYU1gadIP-f1tFzBySWoVScltdu5nU-6uF59NgOAVMzZTEsauxIrDaR-634h0Qo-XONePMEXptcpqOpsJZ13o-yqIeZivUQjg20kOeLkBwpZBeoI4Nq9S-Kbic7Dl7AiPvB8IjqIg/s1600/IMG_3162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91icDYU1gadIP-f1tFzBySWoVScltdu5nU-6uF59NgOAVMzZTEsauxIrDaR-634h0Qo-XONePMEXptcpqOpsJZ13o-yqIeZivUQjg20kOeLkBwpZBeoI4Nq9S-Kbic7Dl7AiPvB8IjqIg/s1600/IMG_3162.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">If you've followed this blog for a while then you know I have a love for frozen store-bought bread dough.  I watched the new Barefoot Contessa episode the other day and she made homemade bread with her friend, Eli.  I instantly craved the smell of fresh baked bread... well, if you know anything about bread baking, there is no "instant" about it.   Unless...</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jAw-WPM7ifTW6ONUgjb5V4-S9PzY_Phz89PngQoMqwnHlljFbCO6VbC8KuSIqkVKQ1Lt7ghHcFcxPd55x4WhTXjvMQN8d9nxWLQn54BZSABj1wRe_mmW25ILO54xHJYXyTQP5WxBzVFk/s1600/IMG_3174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jAw-WPM7ifTW6ONUgjb5V4-S9PzY_Phz89PngQoMqwnHlljFbCO6VbC8KuSIqkVKQ1Lt7ghHcFcxPd55x4WhTXjvMQN8d9nxWLQn54BZSABj1wRe_mmW25ILO54xHJYXyTQP5WxBzVFk/s1600/IMG_3174.JPG" width="640" /></a></div><br />...you use frozen dough.  Instead of a classic loaf of bread, we used the dough to create a crusty baguette style loaf by stretching it long and twisting it.  Emma helped me by brushing it with an egg wash, then sprinkling on Garlic Salt.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaAXtB1sarVRTwW3wxJ9y3YpTgzhDiB5OM0Tr0ZOx5QLXpBITHthwPJVJjIfF03WNWCFfUOA3yJux9lJBNT2Mu8SqZ5dYqK2CnC-R6ARKtoZv5n-oT2UIwOW_AlNVUuGW3x1KNmc0DKU5/s1600/IMG_3175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAaAXtB1sarVRTwW3wxJ9y3YpTgzhDiB5OM0Tr0ZOx5QLXpBITHthwPJVJjIfF03WNWCFfUOA3yJux9lJBNT2Mu8SqZ5dYqK2CnC-R6ARKtoZv5n-oT2UIwOW_AlNVUuGW3x1KNmc0DKU5/s1600/IMG_3175.JPG" width="640" /></a></div><br />Such a good helper.  I always let her do the fun messy stuff, of course.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhNr-Ahmq-fAdRfVRQn1fsDpIFGPCCWA40P7LRwlYdDpKQEkVlM1eZN0_JNoVL-zilmLZC84tzPiPl4xyPIQvjsDzFVhxmCirkOhyphenhyphengvGyMvmKpHBsp9cRx5DPg-kCbr4TmcpjpHC7DyhV/s1600/IMG_3178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhNr-Ahmq-fAdRfVRQn1fsDpIFGPCCWA40P7LRwlYdDpKQEkVlM1eZN0_JNoVL-zilmLZC84tzPiPl4xyPIQvjsDzFVhxmCirkOhyphenhyphengvGyMvmKpHBsp9cRx5DPg-kCbr4TmcpjpHC7DyhV/s1600/IMG_3178.JPG" width="640" /></a></div><br />Here she is telling one of her elaborate stories.  The hand gestures are my favorite parts of her stories usually starting with, "Long, Long ago... "<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9g8IyWFw5OWbX_ds5x6TpSpvIxBf1sUynoRSsSLbaRiZZIHnX3nbUZtuFo34zusrVIqUB7G87iW23D6wpV01OszUF0hXIJa3fWGwOkB1Q1OZDmADML6aglfPG7qDnSNPqt-0rOA_69Ms/s1600/IMG_3180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9g8IyWFw5OWbX_ds5x6TpSpvIxBf1sUynoRSsSLbaRiZZIHnX3nbUZtuFo34zusrVIqUB7G87iW23D6wpV01OszUF0hXIJa3fWGwOkB1Q1OZDmADML6aglfPG7qDnSNPqt-0rOA_69Ms/s1600/IMG_3180.JPG" width="640" /></a></div><br />"Homemade"<br /><span style="font-size: large;">Garlic Bread</span><br /><br />1 loaf of frozen bread dough (I use Rhodes, found in most stores)<br />flour<br />egg wash (1 egg beaten with water)<br />1 tablespoon of garlic salt<br /><br />Let the dough thaw according to directions on package.  We usually defrost ours in the microwave for about a minute or two, then let it sit on the counter, covered with plastic for a couple of hours.  <br /><br />The dough will be slightly puffy when ready to shape into the baguette.  Stretch it and twist it to fit on a parchment lined baking sheet.  Brush it with the egg wash, then sprinkle with garlic salt.<br /><br />Let rise for 1 more hour until slightly puffed.  Bake at 450 degrees for 10-14 minutes until golden.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEQSqAC7ZA0_0-YL6KRAPvMqXkLC47kzfpocq3phhuRjFxNZscGbvLzg45nD4M304-pvqVMgH3gXUYXHH36ggjrgRt5QpnfSr1JJBgkdbp9drWQjgxe1x_1RBEl25qSef3dgTEtnw2r_F/s1600/IMG_3182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEQSqAC7ZA0_0-YL6KRAPvMqXkLC47kzfpocq3phhuRjFxNZscGbvLzg45nD4M304-pvqVMgH3gXUYXHH36ggjrgRt5QpnfSr1JJBgkdbp9drWQjgxe1x_1RBEl25qSef3dgTEtnw2r_F/s1600/IMG_3182.JPG" width="640" /></a></div><br />Dough has risen slightly, here, and is ready for the oven. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwV0OJa9wG2vhCGoGmc3uxcullRcMgg76QcS0hGqIGBv88OohvUjUX_DCXePIW-gtgevJof3FLrpbQGs64pdQonIoo5rcPPfX6DGYtQ_2te3ZkpX6XNrQMn2E9FGSE2-J_mX4Kho10Zzu/s1600/IMG_3183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwV0OJa9wG2vhCGoGmc3uxcullRcMgg76QcS0hGqIGBv88OohvUjUX_DCXePIW-gtgevJof3FLrpbQGs64pdQonIoo5rcPPfX6DGYtQ_2te3ZkpX6XNrQMn2E9FGSE2-J_mX4Kho10Zzu/s1600/IMG_3183.JPG" width="640" /></a></div><br />Crusty and soft in the middle! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpWjJtcirYdvUwciqPih2ohCNbUtl2wbl9tdhRmHGsp9i5-IFL4t7HoGe2yVyJmGbCDUo1K2-NXzpYP2PMjF8bP6ZBsuQzxAXclpuLgIQectsE7iplYlsqvM2NT5M3AoYEn5ucfnmUHd3/s1600/IMG_3185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQpWjJtcirYdvUwciqPih2ohCNbUtl2wbl9tdhRmHGsp9i5-IFL4t7HoGe2yVyJmGbCDUo1K2-NXzpYP2PMjF8bP6ZBsuQzxAXclpuLgIQectsE7iplYlsqvM2NT5M3AoYEn5ucfnmUHd3/s1600/IMG_3185.JPG" width="640" /></a></div><br />Golden brown with a delicious garlicy salt crust. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div>In case you haven't seen my "Homemade" Cinnamon Rolls recipe, you must stop <a href="http://jennysteffens.blogspot.com/search/label/homemade%20cinnamon%20rolls">here</a> next!

Our Favorite Spaghetti Sauce & "Homemade" Garlic Bread

Is it just me or did something change in the air this week.  Every year about this time the smell of the air gives me the most nostalgic fe...

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The BEST Homemade Meatballs | Spaghetti & Meatballs

<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXI4CO4NIUzzmmffhRbVEXRcCYrOmhZBsrm9fPWgzzw601gUNQ1ZnRyU0JNhob_5CpHYP8EcwHcrC0yp71yCSJguq0bBPQfOETlB0IguqrSemQHcSucGWhg4N0bNu5n2Aogvon6bBlsZpI/s1600/IMG_4386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXI4CO4NIUzzmmffhRbVEXRcCYrOmhZBsrm9fPWgzzw601gUNQ1ZnRyU0JNhob_5CpHYP8EcwHcrC0yp71yCSJguq0bBPQfOETlB0IguqrSemQHcSucGWhg4N0bNu5n2Aogvon6bBlsZpI/s640/IMG_4386.JPG" width="640" /></a></div><br />I'm sure you already have a Spaghetti and Meatballs recipe - everyone does.  The key to making things that everyone makes - and already loves - is to make them the best.  Every single time I make Spaghetti & Meatballs, Mike and I rave - oh, these are the best yet.  If you have not tried to make you're own homemade meatballs, I really encourage you to.  They are so so so easy - and so much better than anything you can buy.<br /><br />They are a staple around our house - usually on Sundays.  I make a triple batch of meatballs and have them for lunch throughout the week or put them in the freezer.  This recipe takes 20 minutes, but can me made far in advance, so is great for a casual dinner party, or cozy family dinner.<br /><br />UPDATE : Some of my readers have had difficulty with using the silpat.  I've switched to using <a href="http://everyday-occasions.myshopify.com/collections/all/products/parchment-paper-sheets-200-sheets">pre-cut parchment sheets</a> that fit perfectly in a sheet pan... they are a dream.  They are non-stick and you can just throw them away after you use them.  I use them for everything - cookies, roasting vegetables, meatballs, etc.  I'm stocking them in my store as one of my favorite "essentials" - <a href="http://everyday-occasions.myshopify.com/collections/all/products/parchment-paper-sheets-200-sheets">200 sheets for $12</a>... which should be a year supply.  No more washing the silpat!  <br /><span class="Apple-style-span" style="color: #666666; font-size: 13px;"></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDjqKbnbjh1i-jmz8LQq5LhqfrI3U-CZW3z_9aRSyWQTLNIxXdWdSu2V203-CrV0zT6X1wutnbnl8QSY6wMzy-SjlZCtzbYCRldxMtfyb2m-rl-AK9mQIlYukzCUSJu0Y0FL3DeefcFXF/s1600/IMG_4313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSDjqKbnbjh1i-jmz8LQq5LhqfrI3U-CZW3z_9aRSyWQTLNIxXdWdSu2V203-CrV0zT6X1wutnbnl8QSY6wMzy-SjlZCtzbYCRldxMtfyb2m-rl-AK9mQIlYukzCUSJu0Y0FL3DeefcFXF/s640/IMG_4313.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTBUYp7X83_OfTyKnMrB9ryQIZV0SHDF-7kH_Lc6bACRtQ0jV6TZi6xH7af8ea0gVCK5sgG-Ym36YFLryuFymaSmYSavVCiS0X-6UcU8Fvyn7Mwtt5klCZSsEB5UDW4SVW8RjpX6GOHv8/s1600/IMG_4314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYTBUYp7X83_OfTyKnMrB9ryQIZV0SHDF-7kH_Lc6bACRtQ0jV6TZi6xH7af8ea0gVCK5sgG-Ym36YFLryuFymaSmYSavVCiS0X-6UcU8Fvyn7Mwtt5klCZSsEB5UDW4SVW8RjpX6GOHv8/s640/IMG_4314.JPG" width="640" /></a></div><br />Using a food processor makes it a very quick process - no mincing garlic, grating cheese or chopping parsley.  Throw it all in and... <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHG-1bULqLTAeEIzBf8BlqAxOs_d4JZZgGLnGTVNZLC_iRA7qzc_mHgANsuzE5Z3916uitvv_CMlHePN6DPXZZMI3hfFIS-mrxKmyVkea_ETed5zdAZoi5RMadhw4pJWiq-VvUzRoDpXX/s1600/IMG_4319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAHG-1bULqLTAeEIzBf8BlqAxOs_d4JZZgGLnGTVNZLC_iRA7qzc_mHgANsuzE5Z3916uitvv_CMlHePN6DPXZZMI3hfFIS-mrxKmyVkea_ETed5zdAZoi5RMadhw4pJWiq-VvUzRoDpXX/s640/IMG_4319.JPG" width="640" /></a></div><br />You end up with the most amazing seasoned breadcrumbs.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiH7a1uIw9vYz62bwg8qsA-kpI6HLLLhckMHrtfUOT56AoUGB6MoEUaMrMVQIAQ-uJ_rxyLD5c_8mQlcNFjkeMte0ga4IMH4tjpwQ054-HDlVMXJ4mazAPicPiJmsdsLOiiIEbi_XPMdjs/s1600/IMG_4328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiH7a1uIw9vYz62bwg8qsA-kpI6HLLLhckMHrtfUOT56AoUGB6MoEUaMrMVQIAQ-uJ_rxyLD5c_8mQlcNFjkeMte0ga4IMH4tjpwQ054-HDlVMXJ4mazAPicPiJmsdsLOiiIEbi_XPMdjs/s640/IMG_4328.JPG" width="640" /></a></div><br />Pour them on top of the meat, then add the eggs.  The general rule I follow is 1 egg for every pound of meat.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaELFieixWlyzbjubungpgWR5C_TRjVkoTYbDmGZhDwvQjIZ5WFCmX9N_oUo1hFkB9ZGRI_DqDlZrY8v-ntSOxt4L2EO0HdvigX5ir7sDNxy4tvEJC22exd5CLIqAfKa_aRSi5jlgm4DE/s1600/IMG_4329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaELFieixWlyzbjubungpgWR5C_TRjVkoTYbDmGZhDwvQjIZ5WFCmX9N_oUo1hFkB9ZGRI_DqDlZrY8v-ntSOxt4L2EO0HdvigX5ir7sDNxy4tvEJC22exd5CLIqAfKa_aRSi5jlgm4DE/s640/IMG_4329.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5EUWv_D5pb-tRPbvYqHGGayNmmfeqAnwY2ST7PpJDc4SwPrtwq31D-HKeHCCiqYuRY7ZKqTvNa1EoSOPuOIatao-t6c0V6P41bHAPBcxAGZmC7JJEW5OmZzCO3KlUr594WD2unGS3z4o/s1600/IMG_4330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5EUWv_D5pb-tRPbvYqHGGayNmmfeqAnwY2ST7PpJDc4SwPrtwq31D-HKeHCCiqYuRY7ZKqTvNa1EoSOPuOIatao-t6c0V6P41bHAPBcxAGZmC7JJEW5OmZzCO3KlUr594WD2unGS3z4o/s640/IMG_4330.JPG" width="640" /></a></div><br />The milk keeps the meatballs moist. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1jP626IpIBNIUT3k72DoLOfO6JkN5DbnKIpdhKvp03b_r7078fvhghhDlfQism7WH1GEjC2bTVFDJ9mxco1qLCm7DkuNqFCl8LbQSOg7VpGjCJiQpRNnB-6QmmKkqtL5EHI5N8VF1HFx/s1600/IMG_4331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1jP626IpIBNIUT3k72DoLOfO6JkN5DbnKIpdhKvp03b_r7078fvhghhDlfQism7WH1GEjC2bTVFDJ9mxco1qLCm7DkuNqFCl8LbQSOg7VpGjCJiQpRNnB-6QmmKkqtL5EHI5N8VF1HFx/s640/IMG_4331.JPG" width="640" /></a></div><br />Fluff the mixture with a fork to combine - it keeps the mixture from getting compact.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXi0uxiZMKSfAdhI2h6-YRjIg7E5vgAzQqbCN8-hU7zj4jmxGZns4b2EJlZwDa4cpkjmy4TNQx9rkQppGbl2hyphenhyphenX09uq5a9kmSw_I06V_S3a6mFj5dmUQoOmKVkriC2Dit87_7AhwK9bguS/s1600/IMG_4333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXi0uxiZMKSfAdhI2h6-YRjIg7E5vgAzQqbCN8-hU7zj4jmxGZns4b2EJlZwDa4cpkjmy4TNQx9rkQppGbl2hyphenhyphenX09uq5a9kmSw_I06V_S3a6mFj5dmUQoOmKVkriC2Dit87_7AhwK9bguS/s640/IMG_4333.JPG" width="640" /></a></div><br />All combined.  Look at all of that flavor! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUsTq7QJnVk0fU2h0Uc9MxaEdMaYzXHwkHtKMn4jaVQBDoYvI98GxUEZurKR2BT_GdM1L7SUnRsuM-dOBL4Yji6PNcUfeNclPcoPB8KUI-l1axvsEANb_ET-sxApJ-FTh6N48_lS2us1u/s1600/IMG_4334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUsTq7QJnVk0fU2h0Uc9MxaEdMaYzXHwkHtKMn4jaVQBDoYvI98GxUEZurKR2BT_GdM1L7SUnRsuM-dOBL4Yji6PNcUfeNclPcoPB8KUI-l1axvsEANb_ET-sxApJ-FTh6N48_lS2us1u/s640/IMG_4334.JPG" width="640" /></a></div><br />I use an ice cream scoop to portion them into the same size, then use my hands to form them into balls.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y0DwJjxNn3zPW7hoqAiqwV9me2XvvswlCVTB9znBtox32zZlzMQF9AWOd1pthoYi1QgWq4DI_7e7W2ocgXpnQ8lCnGsGyBxx13GEqpZTXpVhEQpy9IuyM2t0CjRxmCqCnfXAyg3fS_la/s1600/IMG_4337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1y0DwJjxNn3zPW7hoqAiqwV9me2XvvswlCVTB9znBtox32zZlzMQF9AWOd1pthoYi1QgWq4DI_7e7W2ocgXpnQ8lCnGsGyBxx13GEqpZTXpVhEQpy9IuyM2t0CjRxmCqCnfXAyg3fS_la/s640/IMG_4337.JPG" width="640" /></a></div><br />I bake them on a Silpat lined baking sheet so they come off easily.<br /><br />*Silpat does not recommend using it under a broiler.  I have not had a problem with mine, but others have said it was damaged. <br /><br />UPDATE : I've switched to using <a href="http://everyday-occasions.myshopify.com/collections/all/products/parchment-paper-sheets-200-sheets">pre-cut parchment sheets</a> that fit perfectly in a sheet pan... they are a dream. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIolCD6o4of8NFU3v7BvUAxBUPN1lZl3JxQgWMLZ1_6h5cYhC4nJeMbmHe_XheAukbTgDYwkF8OSwOzNAUeqfbcYb-MSfylsAYCkPzCFdCqEXWdjo_OUOFCUMt1RlnJTsim0HflarDpCvM/s1600/IMG_4341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIolCD6o4of8NFU3v7BvUAxBUPN1lZl3JxQgWMLZ1_6h5cYhC4nJeMbmHe_XheAukbTgDYwkF8OSwOzNAUeqfbcYb-MSfylsAYCkPzCFdCqEXWdjo_OUOFCUMt1RlnJTsim0HflarDpCvM/s640/IMG_4341.JPG" width="640" /></a></div><br />I love that these are baked under the broiler instead of fried in oil.  Healthier and no huge greasy mess to clean up. <br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFelKrC0CtR3Ko5aTs415FoAbfstdAL5NimQCfeNQ9NL4o8ZIZs9BB_cuW34ge17-wcKTdu17NNjYjvdts-YO0XyAziYYqLn0m9wFtZaJu9xIs49bmtZP-MuWcB8rRandfPgUdcLvB96BE/s1600/IMG_4377.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFelKrC0CtR3Ko5aTs415FoAbfstdAL5NimQCfeNQ9NL4o8ZIZs9BB_cuW34ge17-wcKTdu17NNjYjvdts-YO0XyAziYYqLn0m9wFtZaJu9xIs49bmtZP-MuWcB8rRandfPgUdcLvB96BE/s400/IMG_4377.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #666666; font-size: large;">Homemade Meatballs</span><br /><div style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="color: #666666; font-size: small;"><i>so easy </i><br /></span></div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"></span><br /><div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">1 pound of ground beef</span></span></div><div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">2 slices of bread</span></span></div><div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">2 cloves of garlic</span></span><br /><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">fresh parsley, chopped</span></span></span><br /><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">1/4 cup parmesan cheese</span></span><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="color: #666666; font-size: 13px;"></span></span><br /><div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons of milk</span></span></span></div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">1 egg</span><br /><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">salt & pepper</span></span><span class="Apple-style-span" style="font-size: small;"> <br /></span><br /><span class="Apple-style-span" style="font-size: small;"> <br /></span></span></div><div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><br /></span><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><br /></span><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><br /></span><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">Food Processor Method :<br /></span></span><br /><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><a href="http://www.blogger.com/blogger.g?blogID=1441692632380073171" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">Begin by cutting bread into cubes.  In the food processor, put garlic & parsley.  Pulse until both are finely chopped.  Add parmesan cheese cut into 1-inch cubes (if not already grated).  Pulse until fine.  Add bread in small batches and pulse.   </span><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">Add mixture to ground beef.  Add eggs, milk, salt and pepper then mix with a fork, keeping the mixture light and fluffy.</span></span><span class="Apple-style-span" style="font-size: small;"> <br /></span></span><br /><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><br /></span><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">By Hand Method : </span></span><br /><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><br /></span><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">Tear bread into small pieces.  Add grated parmeasan, minced garlic, parsley, salt and pepper.  Add eggs and milk. Mix together.  </span><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">Add mixture to ground beef.  Mix with a fork, keeping the mixture light and fluffy.</span></span><span class="Apple-style-span" style="font-size: small;"> </span></span></div><div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;"><br />Form into balls with an ice cream scoop and place on a baking sheet.  Cook meatballs under a high broiler on high for 7-9 minutes until just browned on outside.</span></span><br /><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><br /></span><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;">Serve with spaghetti and <a href="http://jennysteffens.blogspot.com/2011/05/tomato-sauce-simple-tomato-sauce-recipe.html">tomato sauce</a> - for my recipe, <a href="http://jennysteffens.blogspot.com/2011/05/tomato-sauce-simple-tomato-sauce-recipe.html">click here</a>. </span></span></div></div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="Apple-style-span" style="color: #666666; font-size: 13px;"></span><br /><div><span class="Apple-style-span" style="color: #666666; font-size: 13px;"><span class="Apple-style-span" style="font-size: small;"></span></span></div></div><div id="PageDiv" style="margin: auto; min-height: 100%; position: relative; width: 1100px;"><div id="pinliketweetfollow" style="height: 121px; left: 0px; position: absolute; top: 0px; width: 505px; z-index: 1;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><map id="map1" name="map1"><br /> <area alt="twitterlogo1" coords="285,42,345,103" href="http://twitter.com/#%21/jennysteffens"></area><br /> <area alt="rsslogo1a1" coords="409,43,468,104" href="http://feeds.feedburner.com/JennySteffens"></area><br /> <area alt="images1a" coords="164,43,224,103" href="http://www.facebook.com/pages/Everyday-Occasions-by-Jenny-Steffens-Hobick/158431867535965"></area><br /> <area alt="pinit" coords="33,39,101,101" href="http://pinterest.com/jennysteffens/"></area><br /> </map></div>

The BEST Homemade Meatballs | Spaghetti & Meatballs

I'm sure you already have a Spaghetti and Meatballs recipe - everyone does.  The key to making things that everyone makes - and already ...

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