Meatballs in Marinara

There’s nothing better than a good meatball. The problem is most meatballs are passable at best and downright TASTELESS at worst. These are anything but. They have a great flavor on their own and are even better seared off and then dropped into the yummiest of sauces to simmer til they sop up all the tomatoey goodness.

1 1/2 lbs of ground beef 10 oz (one tube) of mild country sausage 5 garlic cloves, minced half of bunch of Italian parsley, minced salt and pepper to taste 1 cup grated Parmesan cheese 1 cup of Italian breadcrumbs 2 eggs sprinkle of nutmeg salt and pepper to taste

• Make a mini meatball and cook it in a hot saute pan in a little olive oil. Taste for seasoning before making the rest of the meatballs.(Tasting and browning are the key steps to this recipe. Most people who suck at cooking suck because they don’t taste at every step. Don’t be one of them. Also, The Chef almost went postal having to make all these balls by himself, so draft someone for help or do them in advance.)

• Roll into balls, brown on all sides, and then simmer in tomato sauce for 30-45 minutes, adding parsley when you add the meatballs. Serve over angel hair pasta. De Cecco is the best brand I’ve ever found and it literally takes 2-3 minutes tops to be ready.