Spaghetti and Meatballs

Recipe courtesy Rachael Ray






1 pound spaghetti
Salt, for pasta water


1 1/4 pounds ground sirloin

3 links Italian Sausage (of a 19.78 oz package) (this is what we added to the recipe)
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls plus a little more
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese plus a little more
2 cloves garlic, chopped
Salt and pepper

Preheat oven to 425 degrees F.

Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink. The amounts were for just the ground sirloin without the sausage; increase proportionally.

Made 22 balls

If made the day before, the day to use them, put in a crockpot on high for two hours with two quarts Bertolli Marinara spaghetti sauce.

                                                                                                                                                                                                                                             AND THEN THERE IS THIS, FROM WMS-SONOMA