Cloudy With a Chance of Meatballs

It has been forever since I posted a recipe on here, but I'm sort of making peace with my for now inadequate digi software. Life must go on and all that.

This recipe for meatballs is another of the many recipes given to me by my mother-in-law, the Barefoot Contessa. It's super easy to make, and it makes plenty to freeze for future meals. I love that part.

All you need to make it is: ground beef, onion, garlic, parmesan cheese (the cheap stuff in the green can is fine), dried bread crumbs, eggs, parsley, oregano, salt and pepper.

The first step is to simply combine all the ingredients. I like to use food prep gloves because squishing raw meat together creeps me out.

Keeping the gloves on, the next step is to form the meatballs into 1-1/2 inch balls. I don't measure them or anything, but I make them into a size that seems good to me. When Peanut Head helps he makes them a little smaller so they go farther.

I will not make a joke about that. Actually, I just did but then I deleted it because it wasn't appropriate.

The Barefoot Contessa browns her meatballs in oil, but I'm lazy so I just pop mine in the oven on a cookie sheet for 30 minutes or so, and they turn out great.

In fact, I dare you to not sample them when they come out of the oven. The smell will make you whimper, I promise.

We always have spaghetti and meatballs the night we make these. Usually we spoil our dinner because we overindulge when sampling the meatballs.

There's always plenty to freeze several baggies full of meatballs for future spaghetti nights in a flash. They make good meatball subs too.

Here's the recipe card. Remember to click on it before saving it to your computer so you get the best resolution. Trust me.