The Perfect Meat Balls

The Perfect Meat Balls:

1 pound ground beef (80/20 Chuck Ground Beef)

3/4 cup bread crumbs (dry day old french bread or croutons will work)

1/2 medium yellow onion, finely chopped

2 tbsp chopped fresh parsley

1 1/2 (14 ounce) jars of traditional marinara

1/2 cup (packaged) shredded Italian cheese mix/blend (mixture of these cheeses: mozzarella, parmesan, fontina, romano, asiago)

2 cloves garlic, minced

2 eggs, beaten

1 tbsp dried Italian seasoning

2 tsp fresh cracked pepper

2 tsp sea salt

extra-virgin olive oil

1 package of spaghetti noodles

Optional: 8 slices of provolone cheese, (each slice cut into fours)

Notes: Defrost the meat in the refrigerator for at least 24 hours before handling. You want the meat to be cold but not frozen while forming the meatballs to avoid the fat in the meat to break down. Also the heat from your hands might also break down the fat, so use your kitchenaid to mix the ingredients and an ice cream scoop to help you form the meatballs (dip the ice cream scoop in a cup of cold water to keep the meat from sticking to the scoop). This recipe should make about 25-30 small meatballs.

Preheat the oven to 350 degrees. 

In your kitchenaid (or large mixing bowl), gently mix the ground beef, bread crumbs, onion, garlic, parsley, Italian cheeses, Italian seasoning, salt, pepper, and eggs. Using a cookie scoop, shape mixture into meatballs, and place them on to a deep non stick baking sheet or dish. Lightly drizzle the meat balls with olive oil and bake for 25-35 minutes in the preheated oven, or until cooked through.

Meanwhile, boil a large pot of salted water. Once it comes to a boil add 1 tbsp of oil olive and the spaghetti noodles and cook to al dente. Strain and set aside. Warm the marinara or spaghetti sauce in a large pan over medium heat (until the sauce is bubbling in the middle), then turn down heat to simmer on low until you are ready to add the meatballs. 

When the meatballs are done, take them out of the oven and place a little piece of the provolone cheese onto each meatball and return to the oven for 2 to 3 minutes to melt the cheese. Add the meatballs to your spaghetti sauce, when they are done, and serve over warm spaghetti noodles.