Spaghetti and Meatballs
Cooking Light, SEPTEMBER 2006
I couldn’t find the turkey Italian sausage so I used regular. I didn’t follow the recipe for the sauce, but use the Alton Brown sauce that’s posted on here. I wish I hasn’t because the tomatoes were really tart and could have used a little bit of sugar to make them taste better. Oh well!
The meatballs were really good, but there’s no way I could make 32 out of the pot. They’d have to be like an inch in diameter to make 32. The best I got was 24. They were MIGHTY tasty and the fresh basil made them really basil-y. Of course I had to buy a HUGE bunch to use just a little, but I think it was worth it. I also didn’t broil the meatballs, but put them in the oven for about 40 minutes at 400. I had left over sausages and threw those in the pan, too, as I couldn’t refreeze them. We topped it with Parmesan cheese. YUM! All in all it was a mighty tasty dinner and will be a tasty lunch for today.
Measuring cups and spoons