Sometimes you just want a simple dinner of meatballs and spaghetti.  It’s not fancy, it’s easy to make, it’s so, so satisfying and it’s loved by all.  When my kids were young, we ate this almost every week.  Spaghetti and meatballs is our go-to celebration meal for the ”night before”:  sleep-away camp, first day of school, bar/bat mitzvah.  I think it’s the comfort and predictability that makes it requested for these bigger events, plus it’s a multigenerational pleaser.  Sometimes I make the meatballs with turkey, sometimes all beef or all veal and then other times the pasta is swapped for spaghetti squash.  But my favorite recipe is a traditional mixture of beef, veal and pork.  And, although I advocate sitting down and eating dinner together, meatballs work well for a family on the run.

basic meatballs

• 2 lbs meatball mix (1/3 each of ground beef, veal, pork)
• 2 slices white bread, torn into pieces or 1/3 cup unseasoned bread crumbs
• ¼ cup milk
• 2 eggs
• 1/3 cup grated Parmesan Reggiano cheese
• 1 heaping tablespoon Basics Fuirst Italian Seasoning

Preheat oven 350°.  Line a baking sheet or roasting pan with foil.  Place bread and milk in a large bowl or the bowl of stand mixer. Let bread sit for a few minutes to soften and absorb milk. Mix in eggs, Parmesan and Basics Fuirst Italian Seasoning. Add meatball mix. Gently mix until just combined.  Shape into 2” balls and place on baking sheet. Cook in oven for 30 minutes.  Once cooked they may be added to your favorite red sauce and served with spaghetti or cool slightly and freeze in a zip lock bag for another time.  Serves 8.