Spaghetti with giant garlic meat balls, served with Maralee's garden fresh asparagus, and a salad with thousand island dressing.
This is to counter an earlier posting of teeny-tiny meat balls. Tonight I went for giant-sized, with plenty of spices. Each meatball is made from a fifth pound of beef.
Giant Garlicky Meatballs (makes 10)
- 2 pounds ground beef
- 6 cloves garlic, chopped coarse
- 1/2 c. Parmesan cheese
- 1 c. chopped parsley
- 2 tsp. salt
- 2 tsp. oregano
- 2 tsp. basil
- 1 32 oz. jar marinara sauce
Mix together all ingredients, except for marinara sauce, and form into 3″ balls. Brown in olive oil, turning 3-4 times. Drain oil from pan and pour the marinara sauce over the meatballs. Cover and let the meatballs finish cooking in the sauce, over low heat, for 20-30 minutes.
The Plate is My Canvas 
Going to have to make these! My boys love hamburger. Had the spicey bean/sausage meal the other night again, all gobbled up. Who needs a cookbook when I can just go to your web site. Thanks for taking the time to post your recipes.
These are so beautiful! I have to make them tonight. My family will be so happy! Of course, no jar of marinara for me…
Remember the old Alka Seltzer commercial?
“‘At’s a spicy meatball!!!”
(not that consumption of yours would result in a need for Alka Seltzer)