There is nothing worse than a dry dense meatball. I am so thankful these were not that!
The pork adds a lot of the fat that you need to get a moist ball. You also get great flavor from the two meats.
Soaking the bread in the milk was a new one for me. I have always used breadcrumbs when making meatballs. The milk soaked bread seems like it will be soggy, but the moisture evaporates during cooking. That moisture is added to the meatball. So you get the filler of the bread, but it helps the balls too.
The seasoning is different and very good. Who would think to add lemon rind, cloves and nutmeg to a savory meatball? It works though.
The lemon rind gives you just a hint of acid. The spices are mild and add a little something interesting.
I did add a tiny bit of cayenne pepper to my sauce while cooking. I like the little bit of spiciness.
The dish was delicious! There was plenty left over to freeze for later!
PAESANO SPAGHETTI AND MEATBALLS
1 Pound Hamburger
1 Pound Ground Italian Sausage
2 Eggs, Beaten
3 Slices Sandwich Bread, Diced
½ Cup Milk
¾ Cup Chopped Onion
1 Clove Garlic, Minced
1/3 Cup Chopped Bell Pepper
½ Cup Beef Bouillon
1 Grated Lemon Rind
1/8 Teaspoon Nutmeg
1/8 Teaspoon Cloves
1 Teaspoon Salt
1 Teaspoon Black Pepper
SAUCE
1 Clove Garlic
¼ Cup Red Wine
1 Teaspoon Salt
1 Teaspoon Pepper
3 ½ Cups Diced Tomatoes
6 Ounces Tomato Paste
1 Teaspoon Basil
1 Teaspoon Oregano
Mix all ingredients well, cover and chill for 1 hour. Form into balls approximately 2 inches in diameter. Place in a roasting pan with 2 tablespoons olive oil and 3 bay leaves. Bake at 450 degrees for 15 to 20 minutes. Brush with olive oil and bake an addition 15 minutes.
For Sauce – sauté garlic for one minute. Add all remaining ingredients. Simmer for 1 hour or until sauce is thick and bubbly. Add meatballs to sauce and cook an additional 15 to 20 minutes. Serve over pasta.
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