Well, they weren't spicy but they are definitely meat balls!
This time when spaghetti night rolled around, the only thing store bought were the noodles. Angel hair, of course. I even made the garlic cheddar drop biscuits to eat with this italian delight. I didn't get to take pictures of the sauce, but I do have the recipe written down to share, eventually. I cooked it for 3 days. Actually, I made and cooked it a little on Thursday. Then it set in the fridge until mid day Saturday when I brought it to a simmer again until dinner was ready. I also made sure to make extra, so there would be left overs this week. I'm leaving bradley for my other love - the beach!
Jaime over at Burnt Toast recently made a gouda stuffed meatball. They were really good, believe me, I tried one! I went off of her recipe and omitted the stuff part and used roasted garlic dressing instead of milk. The dressing really shined through in the final product. It gave them an incredibly nice garlicy flavor. If you aren't a big fan of garlic, I would try using a different sauce, maybe a parmesan based one.
recipe inspired by Rachel Ray's Mozzarella Stuffed Meatballs
1/4 cup Italian seasoned breadcrumbs
1/2 cup roasted garlic dressing
1 lb. ground beef
1/2 cup parmesan cheese
2 tbsp parsley,
1 large egg
1 tsp salt
In a medium bowl, soak the breadcrumbs in dressing. Add the beef, parsley, parmesan cheese, egg and salt to the soaked bread crumbs and stir with a fork until combined. Take two spoon fulls of the meat and form a ball. Cook them all together in a large skillet for about 20 minutes.