Spicy Italian Meatballs ~ Celebrate generations of tradition with a classic dish your whole family will love.
Growing up my mom had a few dishes in her wheel house that I have adapted and enhanced over the years. It wasn’t until recently as an adult that I discovered my father, who passed away when I was young, was actually a passionate cook. My cooking style has come from a variety of places; family recipes, my experiences in the Army and time spent cooking with friends. [bctt tweet=”Spicy Italian Meatballs #spicy #Italian #meatballs #simmeredintradition”] As a kid pasta dishes were always made with Ragu sauces, they were pretty basic but always delicious. As a single mom, for years Ragu was my go-to sauce for quick, amazing pasta meals for the kid and I. Assunta, Ragu’s founder, an immigrant Italian single mom demanded sauce standards that have been passed down generation over generation. When I don’t have time to make homemade sauces it is reassuring to know that Ragu uphold’s Assunta’s high standards by slow simmering their sauces, stemming from family recipes, to add layers of flavor with no artificial flavors or no high fructose corn syrup. ~ Enter the Ready. Set. Cook! Recipe Contest presented by Ragu ~ When the kid was little one of the things we loved to do was make homemade meatballs. It was always a fun way to spend time in the kitchen together, making a recipe based on the one I learned as a girl. To be honest these Spicy Italian Meatballs are based on my mom’s recipe for meatloaf! And they are perfect with Ragu sauces! We paired them with bucatini noodles and Ragu’s Chunky Sauteed Onion & Garlic sauce for a delicious family meal. I love knowing that I have passed on simple recipes to my son, creating our own family traditions that are as strong as Assunta’s. How do you celebrate family traditions? Enjoy~ Loriann
Bucatini with Spicy Italian Meatballs
- 1/2 pound lean ground beef
- 1/2 pound spicy Italian sausage
- 1/4 cup Italian bread crumbs
- 1/4 cup parmesan cheese
- 1/2 cup chopped fresh parsley
- 1 teaspoon garlic powder
- 1 large egg
- 2-3 tablespoons extra virgin olive oil
- 1/2 cup chicken stock
- Add all ingredients except stock to a large bowl. Mix thoroughly with your hands or wooden spoon.
- Use a mini ice cream scoop (approximately 1 tablespoon) to evenly divide meat mixture, form into balls with your hands.
- Heat a large covered non-stick skillet over medium high heat. Add 2-3 tablespoons oil to pan.
- Add meatballs and brown on all sides.
- Once brown add chicken stock to skillet, cover and reduce heat to low.
- Simmer meatballs 6-8 minutes until cooked.
- Can be made ahead and store in the refrigerator for up to one week. Cooked meatballs can also be stored in the freexer for up to 3 months.