# I would like some homemade spaghetti and meatballs **URL:** \ **Category:** Cafe Society\ **Created:** [April 11, 2013, 11:06pm UTC](https://boards.straightdope.com/t/i-would-like-some-homemade-spaghetti-and-meatballs/655451 "2013-04-11T23:06:11Z")\ **Posts on this page:** 4\ **Page:** 2
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 12, 2013, 10:54pm UTC](https://boards.straightdope.com/t/i-would-like-some-homemade-spaghetti-and-meatballs/655451/21 "2013-04-12T22:54:25Z")
> [@salinqmind](#): > > I don’t get throwing them uncooked into the sauce. I bake mine first (and drain away a ton of grease). Doesn’t that make the sauce greasy? Or is that a good thing? > > - to a pound of 80% hamburg (or a pound of ‘meatloaf mix’, veal/pork/beef) I soak maybe 4 or 5 slices of crumbled white bread in a little milk and a beaten egg. I add oregano, salt, pepper, some parmesan cheese, garlic and onion (I often used powders - I’m not cooking for goormays here). I let this mixture sit till the bread dissolves as we don’t care for chunks of bread in our meatballs. Or beat it up with a fork till the bigger pieces are broken up. Then I crumble in the meat into the egg/bread and moosh it all up till it’s incorporated. Make golfball size meatballs, bake on a rimmed cookie sheet at 325 degrees maybe 20 minutes. Take them off, and they’re ready to be simmered in sauce for however long it takes to cook and drain the pasta. Any leftover meatballs and sauce are easily frozen! A little fat doesn’t hurt. Browning them in a bit of oil helps render the fat, which can then be discarded. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 12, 2013, 10:56pm UTC](https://boards.straightdope.com/t/i-would-like-some-homemade-spaghetti-and-meatballs/655451/22 "2013-04-12T22:56:34Z")
> [@salinqmind](#): > > I don’t get throwing them uncooked into the sauce. I bake mine first (and drain away a ton of grease). Doesn’t that make the sauce greasy? Or is that a good thing? I personally cook my meatballs most of the way, usually, when throwing them into the sauce, as when I make them, I’m usually making a Sunday gravy kind of thing where there is already a good bit of fat being rendered away from other meats. If I’m just making a plain tomato sauce with meatballs, I’m fine just browning and throwing them in without any sort of baking. ---
**Author:** ![Wesley\_Clark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wesley_clark/32/20581_2.png) [@Wesley\_Clark](https://boards.straightdope.com/u/Wesley_Clark)\ **Post date:** [April 12, 2013, 11:50pm UTC](https://boards.straightdope.com/t/i-would-like-some-homemade-spaghetti-and-meatballs/655451/23 "2013-04-12T23:50:02Z")
These aren’t related to meatballs but if you want to add extra flavor to your spaghetti then cut some velvetta cheese into small cubes (less than 1" on each side) and cook them in the spaghetti sauce. Also cube some garlic into tiny parts and mix that in the sauce too. That will make your sauce taste a lot better. As for meatballs I don’t make them, but my mom does. She uses a mix of sausage and beef but I don’t know her recipe. ---
**Author:** ![That\_Don\_Guy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/that_don_guy/32/538_2.png) [@That\_Don\_Guy](https://boards.straightdope.com/u/That_Don_Guy)\ **Post date:** [April 13, 2013, 9:01pm UTC](https://boards.straightdope.com/t/i-would-like-some-homemade-spaghetti-and-meatballs/655451/24 "2013-04-13T21:01:03Z")
OOPS - here is a corrected recipe: 2 1/2 pounds ground beef 2 eggs (I use 1/2 cup of “liquid egg-like product”) 1 cup bread crumbs 1 tablespoon garlic powder (I use “pizza spice”) _ **2 tablespoons** _ mixed Italian herbs 1 teaspoon salt 1 teaspoon pepper 1/4 cup grated Parmesan/Romano _ **1 tablespoon lemon juice** _ Mix, shape into 20 meatballs (around 2 1/2 ounces each), and bake for 20 minutes at 400 degrees. [Previous page](https://boards.straightdope.com/t/i-would-like-some-homemade-spaghetti-and-meatballs/655451.md?page=1)