A good tomato or two is the key to good spaghetti sauce and everyone knows this. However, I think meatballs rank 1A in making a quality sauce/dish. Nothing tops off a sauce like the flavor of meat in it regardless of what vegetables or spices you drop in it. I have become much better over the years about saving various bones and using them shortly for sauces or soups – I have a heck of a nice ham bone in my freezer now waiting to become soup this weekend courtesy of my sisters dinner the other night. However, you need more than a hint of meat in it in my humble opinion and that is where the meatballs come in. My suggestions –
- At least 1.5lbs. of ground beef. Anything less just becomes too subtle.
- No 95% lean beef! Drop down to 85% or lower, as you need that fat.
- 2 eggs.
- Lots of breadcrumbs. I cannot tell you an exact amount, as I do not use measuring cups. This isn’t Top Chef; it’s my fricking kitchen. You figure it out.
- Skip adding cheese. Keep it simple is what I have learned.
- KEEP IT SMALL. Everyone knows my love of small food but here it is quite justified. 2-bite meatballs are perfect.
- Give yourself time. Get those meatballs in the sauce at least 2 hours before serving. Let them work their magic in the sauce and let the sauce work its magic in them for a good balance.
Again, have fun with this, as I do not believe in rights or wrongs only good and better. This will be even better when my vegetarian daughters come out of the closest.