Love is... Italian Meatballs

If for some cruel reason I was forced to choose only one food to eat for the rest of my life without a second thought meatballs would be on my plate! Since birth I have enjoyed Italian meatballs in a way that many (if not all) would understand.

So just in case you invite me over for dinner, let me help you prepare a meal to win me over. First thing to do here is get your ground beef into a large mixing bowl & add salt, pepper & moist bread crumbs.

Next you want to cut up your veggies... onions, green peppers & mushrooms.

Now it's time to mix all of the above. Hand mixing works best for this step.

You can't have tasty Italian meatballs without garlic...

Place at least a spoon full of garlic in a frying pan with just enough olive oil to coat the bottom. Cook on low because the garlic will burn FAST!

Use your clean, wet hands to make golf ball sized meatballs & brown in the pan of olive oil & garlic.

While those are browning, get your pasta sauce ready. I'm a fan of Bertolli. You don't have to add anything to it. It's like pasta sauce perfection in a jar.

Pour some of the sauce in the bottom of a baking dish. Avoid clay because it stains.

By now the meatballs should be browned. Not cooked through yet, so don't go sampling quite yet.

Add the browned meatballs to the baking dish & add some extra sauce to the top. Bake until done in the oven set at 350 degrees. The time it takes will vary from oven to oven.

When they are done cooking, accompany with fresh pasta (spaghetti) & enjoy!