Giant Meatball II

This is a takeoff from the Giant Meatball I recipe which uses beef and beef gravy. Think of this as a 'Spaghetti and Meatball Dinner.' Links to the shortcuts are listed in the Recipe Notes section.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Dish

Cuisine American

Servings servings

Ingredients

For the Meatballs

500 grams ground pork, (1 lb)
1/4 cup bread crumbs, (Shortcut)
1 egg
handful fresh parsley, chopped
1/4 cup Parmesan cheese, grated
2 tablespoons tomato sauce, (Shortcut)
2 teaspoons Italian seasoning, (Shortcut)
1/2 teaspoon salt
1/2 teaspoon black pepper

To Serve

hot cooked spaghetti, or pasta of your choice
pasta sauce, of your choice, (Shortcut)
fresh salad, of your choice

Instructions

Preheat your oven to 180 C (350 F). Line a baking sheet with foil then place a rack on the sheet and cover that with foil, this is so the fat will drain.
In a large mixing bowl, mix all Meatball ingredients together by hand but don't over work it.
Divide the mixture into 2 or 3 equal portions, shape each portion into a ball and place on the foil covered rack.
Bake for 30-45 minutes. The meatballs should be nicely browned and internal temp should be 70 C (160 F).
About 20 minutes before the meatballs are done, go ahead and prepare your pasta sauce, cook the spaghetti, and prepare a salad of your choice.
When the meatballs are done, add a generous helping of spaghetti to a plate, place a meatball on top of the pasta, ladle some pasta sauce over the meatball, place some salad to another smaller dish as the side, repeat for the remaining meatball(s), serve and enjoy.

Notes

Figure about 70 Baht for 500 grams of minced pork. For 2 servings, this is about $1.13 per serving.

Shortcuts: Bread Crumbs, Tomato Sauce, Italian Seasoning.

Variant: 1. Use a 4 cheese pizza blend instead of the Parmesan.