Meatballs - for Spaghetti

My mother in law made some tonight for us...this is what she does:

For each pound of beef,
1 egg
1.5 tbsp of mustard
1.5 tbsp of ketchup
2/3 to 3/4 cup of italian breadcrumbs
3/4 cup of dissolved bullion cube (dissolved in water)
2 tbsp dried onions
add seasoning/meat tenderizer (she uses Spike)

mix all that together, form your meatballs, and then bake at 350 for 20-25 minutes.

I hope that helps...

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hen when baking them, make sure to put a little sauce on the bottom of the pan, this keeps them super moist and helps with the flavor as well.

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Mine were always a little lacking until I started doing this. It really helps with the flavor.

If I'm not being lazy, I like to brown them in a cast iron skillet with a little olive oil before throwing them in the oven. I think browning them helps to prevent them from getting too soggy once you throw them in the sauce.

Dissolve some gelatin in beef stock, helps to keep it moist.
A nice reduced beef or veal stock if you've got it is preferable

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veal stock

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Yes...+1

I add a little anise to my spaghetti sauce and to the meatballs