Now That's A Spicy Meatball

Why settle for boring spaghetti when you can add delicious meatballs to your sauce for a real flavor punch?

This is a great way to kick up my Rich and Saucy Italian Spaghetti Sauce recipe. It adds another layer of outstanding flavor to an already great recipe.

It seems that meatballs have become the rage here lately, but I've known that all along.

Italian Meatballs

1 Lb. Ground Chuck
1 Lb. Hot Italian sausage
1/2 Lb. Ground pork
1/4 Cup Bread Crumbs
1/4 Cup Parsley, Finely Minced
3/4 Cup Parmesan cheese freshly grated
2 Cloves Garlic minced
1/4 tsp Oregano, Dried
1/4 tsp Basil, Dried
1 tsp Salt
2 Eggs, beaten
4 Tbs Dry White Wine
4 Tbs Extra Virgin Olive Oil
2 Tbs Butter

1. Combine all ingredients except the Extra Virgin Olive Oil and butter.

2. Mix thoroughly.

3. Shape the meatballs to resemble a golf ball.

4. Heat the Extra Virgin Olive Oil and butter in a large skillet.

5. Add the meatballs to the skillet and brown on all sides. This should take approximately 20 minutes. If you need to, do this in two batches to prevent overcrowding the meatballs.

6. Drain on paper towels.

7. Add the meatballs to your spaghetti sauce and simmer for 30 minutes.

8. Serve over spaghetti with lots of freshly grated Parmesan cheese.

Servings: 10

Nutrition Facts
Serving size: 1/10 of a recipe (5.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 369.87
Calories From Fat (69%) 256.9
% Daily Value
Total Fat 28.64g 44%
Saturated Fat 10.03g 50%
Cholesterol 140.07mg 47%
Sodium 899.36mg 37%
Potassium 240.31mg 7%
Total Carbohydrates 3.76g 1%
Fiber 0.2g <1%
Sugar 0.4g
Protein 22.84g 46%
MyPoints 49.65

This recipe is super simple, so make a double batch and freeze one to use later. I do that a lot. Make two batches and clean up once. Make it easy on yourself.