Spaghetti and Meatballs

Thanks Jamie Oliver for some of the best food we have ever eaten. We have now made these meatballs twice and I love them. Neither Todd or I are huge fans of Italian food, but these seem to stick with us as a good recipe. So, I will now share it with you. This is the half recipe and it makes about 12 meatballs. Also, I'm really bad about taking pictures of the food we make. So everything on here is found on the internet, but I try to pick a photo that is closest to what ours looks like.

1/2 lb. of beef

Oregano

1 Egg

12 crackers (we used Club)

Parsley

Preparations:

Mix the beef, egg, and crackers together. If the mixture seems too sloppy, add more crackers.

Sprinkle the mixture with (we use dried) oregano and parsley.

Mix it all together.

Form tiny balls (you know how big a meatball should be) and line them up on a pan.

Put the pan in the fridge for about 15 minutes, so they firm up.

Cooking:

Heat a thin layer of oil in a pan on medium-high heat.

Place the meatballs in and let them brown on one side.

When they have browned on one side, flip them over (I know, who would have thought?).

Let them brown on the other side. By now, they should be done in the middle.

If not done, turn the heat down to medium and cover to cook the rest of the way.

Also during this time, you should be making enough spaghetti for the two or three of you.

Serving:

Drain the spaghetti when it is done, but save just a small cup of the water.

Heat up your sauce with a small amount of the noodle water you saved. This thins it out a bit.

Put your noodles in a pasta bowl, then the meatballs, and then the sauce over it all.

Top with Parmesan cheese and you are done!

Not rocket surgery and delicious.