I can't wait until Cooper giggles at the words for that song.
Sunday, Jason requested spaghetti & meatballs for his birthday dinner. I realized that I've only made spaghetti & meatballs once before. We've been together 10 years. It was a take on this Williams-Sonoma recipe that turned out really good, but was also a huge pain in the butt to make. This time I decided I'd kind of make it up. And not stuff it with cheese, because really - that was the hardest (most time-consuming) part.
I did a little asking around, specifically about the cooking process since I wanted to go as low-fat as possible, and was pointed to Alton Brown's recipe.
Spaghetti & Meatballs adapted from Alton Brown
- 1 lb lean ground beef
- 1/2 pound sweet Italian turkey sausage links
- 1/2 onion, chopped fine
- 1 clove garlic, minced
- 1 1/2 t dried basil
- 1 1/2 t dried parsley
- salt & pepper to taste
- 1 egg
- 3/4 cup dried breadcrumbs, divided
I ended up with right at 30 meatballs. For that amount, I calculated them at 2 WW points each. A serving for me was about 4 of them.
We served the meatballs with whole wheat spaghetti and Jason's version of marinara sauce.