Let's Get It On The Menu: It's a Spicy Meatballs! (Meatballs for Spaghetti)

Who doesn't love spaghetti & meatballs? Well, I am sure there are plenty of people who don't like them, but I am definitely not one of them! These are one of my favorite things to prepare for several of reasons. 1. They are the anti-procrastinator (make 'em ahead of time for the days on which you procrastinate). 2. There are so many variations! 3. They are always tasty (very important!) and 4. They are SOO easy to make and VERY hard to screw up!

I started making large batches of meatballs about three years ago. My mom was visiting and helping me stock up my freezer (love you, Mom!) and she had the idea to make a bunch of meatballs. Of course, that is exactly what we did. We made a TON, divided them into portion-sized baggies and threw them in the freezer! Since it's just me and my hubby at home, I will put about six meatballs into each baggie. That way, I can just grab a bag when ever I need it. Another great thing is that there is no defrosting required. I just toss the frozen meatballs in a pan with my spaghetti sauce and turn it on medium heat while I get the spaghetti cooked and make a quick salad or something. Just be sure to stir the sauce while it is heating up, you don't want anything to burn and it will help the meatballs warm evenly.

Like I said, I love how this recipe can be adapted and changed up in what ever ways you want. The recipe I wrote below is the way I made the meatballs this time. However, I haven't made them that way before and I probably won't make them this exact way again! I will mix it up based on whatever I have in my house, or whatever I feel like buying. The meats can be swapped out: ground beef, ground turkey, hot Italian sausage, mild Italian sausage.... I am serious, use what ever you like! Use red bell peppers. green bell peppers or NO bell peppers if you don't have them or like them! You can use plain breadcrumbs or Italian-seasoned breadcrumbs. I prefer buying plain breadcrumbs because I use them for more than just Italian-flavored dishes. If you use more ground meat and don't use Italian sausage, add in more herbs to make up for the lost seasoning. Maybe you like marjoram or parsley, throw them in too! The more the merrier!

TIPS:
-Use a cookie dough scooper to make the meatballs uniform in size and make quick work.
-Make sure your baking sheet has sides so your meatballs don't go rolling all over the floor! I used a 15x10in pan and that was big enough for all 4 dozen meatballs
-This is more of a helpful fact, some Italian sausage will come in the casings. Just cut a slit down the length of the casing and pull all the meat out, discard the casings.

But here goes nothing! I hope you like the recipe, let me know what you think about it, I love comments, feedback, requests and suggestions. <3

Served on top of some whole-wheat spaghetti!

INGREDIENTS
(yield approx 4 dozen meatballs)
1 lb. hot Italian sausage
1 lb ground turkey
1/2 cup diced onion
1/2 cup diced red bell pepper
3-4 cloves of garlic, minced
1 Tbsp dried oregano
1 Tbsp died basil
1 tsp salt
2 eggs, beaten
3/4 - 1 cup breadcrumbs

DIRECTIONS
Preheat oven to 350 degrees. Combine all ingredients together in a large bowl until well blended. (It is easiest for me to use my hands to do this.) Divide mixture and roll into 1-2in balls and arrange on a baking sheet lined with aluminum foil. (They can sit close together, they don't expand like cookies). Bake for 20-25 mins until cooked through. Allow to cool before storing. And don't forget to enjoy!