Not-So-Traditional Spaghetti and Meatballs
Everyone will wonder what you did differently this time around. The secret is cilantro. Cilantro is wonderful in guacamole but it takes on a whole different flavor in these delicious meatballs. Trust me, I've made these for many potlucks and everyone always loves them. Even people who swear they hate cilantro. Serve the meatballs and sauce over spaghetti.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Your onion, garlic, and cilantro must be finely chopped or you'll have big chunks sticking out of your meatballs. I chop everything by hand; I tried using a food processor before and it turned my onion into mush. Everything should hold easily when you try and form your meatballs without having to press the mix together too much. Too dry? Add more egg. Too wet? More breadcrumbs.
If you need to, you can use up to three 24-ounce jars of Prego(R) to cover all the meatballs you have made. The meatballs will give the sauce you use a wonderful flavor.
These are great for making a day in advance; they taste even better the next day.
Instead of baking the meatballs, you can also cook them on the stovetop in a lightly-oiled skillet over medium heat until they develop a nice dark color. You'll have to work in batches. Drain on paper towels to remove excess oil.
