Sometimes Dinner in our house looks like this
Sometimes it looks like this.
Then there are days it looks a little more like this. Mhmm, that’s right.
A few nights back I had a pound of ground beef in my fridge and a taste for Italian fare in my heart. Here’s what dinner looked like on that particular night.
Meatballs are a fun and easy way to make boring ground beef a little more exciting. It also effectively covers all bases for the hubs: Meat=beef, carb=pasta, and veggie=tomatos in red sauce. Ok, so I’m stretching it a little with the vegetable but hey, who’s going to stop me?!
- 1 lb ground beef
- 2 tbsp olive oil
- 1 package angel hair pasta, cooked al dente
- 1 20 oz jar of your favorite red sauce
- 1/4 cup of red wine
- 1 small yellow or white onion
- 5 cloves of garlic
- 1 egg
- 1 cup of breadcrumbs
- 1 tsp dried oregano
- 1 tsp dried parsley
- Shredded parmesan, mozzarella, or provolone to top.
- Start by dicing up your onions into 1/4 inch pieces. Next, finely dice the cloves of garlic.
- Place half the onions and half the garlic into a large mixing bowl. Add the ground beef, egg, breadcrumbs, and seasoning. Mix together using your hands.
- Place a large skillet on the stove over low heat. Add olive oil and remaining onions and garlic. Cook for 3-5 minutes or until translucent.
- While onions and garlic cook down, divide beef mixture into 6 equal pieces and roll into balls using both hands.
- Once onions and garlic have cooked down, add meatballs to the skillet and allow to brown for 3 minutes. Turn meatballs over to allow for even browning.
- Next, pour red sauce and red wine over meatballs in skillet and increase heat to medium high. Once sauce begins to boil, lower to a simmer and cover with a lid. Let cook covered for 20 minutes.
- Serve meatballs and red sauce over warm pasta. While still hot, top with cheese.
Peace, love, and piping hot meatballs~