Spaghetti & Meatballs

This recipe doesn't make many appearances in my house, so it's a real treat for us. I rarely make these meatballs because, besides the tomato sauce and protein, this isn't exactly a "healthy" meal. Sure, you can make them healthy by using leaner meats like ground turkey, but what's the fun in that? I don't like substitutes, and have always been one to just stick with the real thing. These traditional meatballs were a blast to make. Sitting down to eat this comfort filled meal transported me to an italian home complete with "grandma's meatballs"...even though I made the meatballs :) You must try these meatballs. If you follow the directions, you are guaranteed the most fabulous, tender, mouth watering meatball. The secret lies in not overmixing or overpacking your meat. Also, I added milk-soaked bread to make them extra moist. I didn't add too many spices/herbs to the meatball mixture itself, because I wanted the natural flavors of the meat to shine, but play around with it as you wish. However, I can't stress enough, be very gentle with the meat. Overworking it will result in tough/dry meatballs. These freeze well too. I froze them and Neil ate very well during our massive snowstorms, chowing down on hearty meatball subs. I told him to make the most of them now because it'll be another year before he sees these again :)

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