Sangres Weeknight Spaghetti & Meatballs by Brandt Y.
Hey guys Brandt here again with another recipe post! Y’all ever have something for dinner in mind ALL DAY, and get home and cook something different? That’s what I did today
I set a pound of our DELICIOUS grass-finished, Colorado-raised ground beef out this morning, in preparation for making tacos tonight. As you can see... that did not happen.
I decided on spaghetti on meatballs. I will give my “recipe” (more like guidelines) below. But first... am I the only one who drinks milk with pasta?! My wife thinks I’m crazy, but we grew up doing this!
For the meatballs, I used a pound of our grass-finished ground beef, 2 eggs, some Buckeye Smokers AP Seasoning (told you I use it on everything - but don’t use as much on this, the cheese has plenty of salt), a couple splashes of red wine vinegar, and enough bread crumbs to make the same consistency as meatloaf. Formed into roughly 1” balls and baked in a Pyrex 13x9 dish at 400 for 25 minutes. I then used store bought sauce (my Nana would NOT be proud) and simmered them in there to finish. I added these sun dried tomatoes to the sauce and on top, and then did fresh grated Parmesan so I could feel like I was at Olive Garden *chef’s kiss*.