Monday, March 5, 2012

Spaghetti and Meatballs with Romano Cheese

Oh, carbs. Keith spoiled me this weekend with spaghetti and homemade meatballs. "I feel like I just arrived at fat camp and found out that it's really a camp for making me fat. Woo-hoo!" On Saturday, we hiked the Ganier Ridge at Radnor Lake to make up for it. We saw dozens of turtles sunning themselves and a beautiful Great Blue Heron. But enough about the animals... Let's talk about the food!

This recipe is a bit of a no-brainer, but I want to write it down exactly as we made it because it turned out so well. For best results, use a block of good, expensive Romano cheese and grate it yourself. The meatballs don't need much else for flavor because the cheese is so pungent and salty.

Definitely no
cheese in a can!
1 lb. lean ground beef
2 eggs
1/2 cup garlic flavored bread crumbs
6 oz. grated Romano cheese
2 garlic cloves
4 green onions, chopped
Cooking spray

1. Preheat the oven to 400 degrees. Place the beef in a large mixing bowl. Crack the eggs over the beef, sprinkle the bread crumbs over the egg, add remaining ingredients, and mix by hand. It will turn into a giant meatball.

2. Roll the meat mixture into 30 one-inch meatballs.

3. Place the meatballs on a foil-lined baking sheet lightly sprayed with cooking oil. Bake at 400 degrees for 22 minutes. After 12 minutes, rotate the pan. When finished cooking, remove promptly from the baking sheet to prevent sticking. Serve over spaghetti and with favorite pasta sauce.

Keith and I watched Crazy Stupid Love on Friday night, and I think he fell in love with Ryan Gosling. As I type this, he is Google Image Searching Mr. Gosling because he wants to copy his haircut. He's adorable.

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