When I first got married 32 years ago, I didn't know how to cook at all, except for making a box of brownies or Jell-O.
Someone had the fore-thought to give me a Better Homes & Gardens Cookbook as a bridal shower gift. That book was a life saver many times over. That book explains everything! Before I got married I didn't know the difference between "diced" and "chopped" or the difference between a dry measure and a liquid measure.
Now, I love to cook and bake and thanks to the wonders of the Internet, I have hundreds of recipes for me to use and alternate meals. One of my family's favorites is spaghetti and meatballs or meatball hoagies. My husband's grandma taught me to bake my meatballs in the over rather than fry them in a skillet.
I've been in search of the perfect meatball recipe. Sometimes when I make them, it's hit or miss. I've been using extra lean ground beef for years, and now I'm using 1/2 extra lean ground beef and 1/2 extra lean ground turkey. Well, I didn't realize that my oldest daughter was also looking for the perfect meatball recipe and she told me about baking the meatballs on a cooling rack in the oven. She sent me this recipe: Simply Perfect Meatballs. I used the recipe that was provided, but the only thing that I did differently; I used 1/2 cup of (room-temperature) spaghetti sauce instead of the milk.
I baked the meatballs at 350 degrees for 30-mins., then simmered them in spaghetti sauce until time to eat.
This recipe worked out great! Nice soft and flavorful meatballs. The only problem that I encountered baking the meatballs this way, is that the meatballs did stick a little to the cooling rack. I did spray the rack with olive oil before placing the meatballs on it. Next time, I use this recipe, I think that I'm going to just bake them on a baking sheet covered with foil or I might try parchment paper. I saw Rachael Ray do that when she baked meatballs on her show the other day.
Happy cooking, baking, eating and happy knitting!