- 2 pounds ground beef
- 2 tablespoons kosher salt
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 1/2 tablespoons ground black pepper
- 1 tablespoon dried rosemary
- 1 tablespoon chili powder
- 2 eggs
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped cilantro
- 4 cloves garlic, finely chopped
- 1 cup Italian-seasoned bread crumbs
- 1 (45 ounce) jar traditional-flavor pasta sauce
- Preheat oven to 350 degrees F (175 degrees C). Place wire racks over 2 baking sheets lined with aluminum foil.
- Combine beef, salt, oregano, basil, black pepper, rosemary, and chili powder in a large bowl. Stir in eggs, onion, cilantro, and garlic until evenly distributed. Gradually incorporate bread crumbs until mixture is moist but not gooey.
- Scoop up meat mixture using a mini ice cream scoop and shape into balls that are slightly smaller than golf balls. Arrange meatballs on prepared wire racks.
- Bake in the preheated oven until golden, about 30 minutes. Flip and continue baking until browned on the other side, about 15 minutes more.
- Transfer meatballs to a large pot; pour in pasta sauce. Bring to a simmer; cook until flavors combine, at least 30 minutes.
04/07/2018
recipepes.com
Not-So-Traditional Spaghetti and Meatballs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
