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Old Spaghetti Factory Spaghetti and Meatballs

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  • Preheat oven to 425°F. Lightly oil a jelly roll pan. Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds.
  • Break egg into 3-qt. bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly.
  • Using a medium sized ice cream scoop, scoop out a portion onto prepared pan. Form each meatball by rolling in palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball). Pour 1/4 cup water into pan.
  • Place in oven and bake for 15 minutes. Remove pan from oven and loosen meatballs from bottom with a spatula. Return to oven an additional 10 minutes, or until cooked through. Drain pan.
  • Heat the spaghetti sauce in large skillet. Add meatballs and simmer 2 minutes. Serve over pasta.



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