Meatball Nirvana


I’ve been making this recipe for years and it never fails me. Best. Meatballs. Ever. I don’t really go by a recipe anymore — that said, I found the original recipe on I improvise the recipe depending on what I have in the apartment at the time. Helpful, I know! There’s really not much to it, once you’ve made it year after year on a regular basis!! #meatballgoals


I just throw some Italian seasoning (or whatever similar I have on hand — oregano, parsley, basil, etc.) in a medium-sized bowl with some creamer or milk, breadcrumbs and garlic salt. For this round of meatballs, I used three different kinds of meats — two different kinds of ground beef and one pound of ground lamb. Pretty sure lamb is the kicker for the meatball, but who knows. It’s all so good. I mix them all together in a bowl until everything is mixed well, and it looks like this:


I made this plate with meatballs I had left over from a previous batch — I highly recommend making a huge batch of meatballs so you can have a quick delicious meal later when you’re feeling less inspired in the week!


For re-heating meatballs, I heat the oven to 375 degrees, a little lower than when I make the initial batch of meatballs. I make sure to start boiling the water at the same time I preheat the oven, because the water ALWAYS ends up taking longer than the meatballs, despite it taking 25 minutes to heat the meatballs.

When I’m waiting around for the water to finish boiling after the meatballs are done, I try to just turn off the oven and leave them in there until the rest of the meal comes together. Just don’t leave those meatballs unattended, or you’ll end up with slightly burnt meatballs!

I have a zillion mushrooms in the fridge that I need to use up before going out of town in a week, so I fried up some mushrooms last minute as all the food was coming together in the end.


The mushrooms are the perfect touch to a perfect meal. It’s a go-to meal that I go to again and again. And again.

Meatball Nirvana 


1 lb ground beef or lamb (or 2 pounds of ground beef and lamb for the best meatballs, leaving plenty of meatballs for freezing — make sure to double the remaining ingredients if you use 2 lbs)

1/2 c breadcrumbs (sourdough bread or pita bread are my favorites)

1 Tbsp garlic salt

1 Tbsp Italian seasoning

1 tsp oregano

1 tsp basil

1 tsp parsley

1/4 c onion

3/4 c milk or cream

1 jar marinara sauce (I prefer Classico, but use whatever you like)

1 package mushrooms (8 oz)

1 box of spaghetti


  1. In a medium-sized bowl, add meat, dry ingredients, breadcrumbs, and milk. Mix with hands until well combined. Set aside. Note: For best results, meatballs can be made the night before or even a few hours before.)
  2. Preheat oven to 400 degrees. Line a baking pan with aluminum foil. Form meatballs and place in baking pan. Heat in oven for 25 minutes.
  3. Heat one large pot of water with one tablespoon of olive oil on high until boiling. Note: meatballs will take roughly the same amount of time to heat as the pasta takes to boil, so start both at the same time.) When the water comes to a rapid boil, turn the heat down to medium-high and add the spaghetti. Heat for seven minutes, stirring occasionally.
  4. Heat marinara in a small saucepan on medium-low heat, covered. Keep an eye on the sauce to make sure it’s not too hot, and adjust the temp as needed.
  5. Once there’s about five minutes left on the meatballs, add olive oil to a medium-sized nonstick frying pan. Heat to medium-high and add mushrooms. Lightly salt mushrooms with garlic or kosher salt. Stir fry mushrooms until done.
  6. Plate spaghetti. Add mushrooms, meatballs and marinara sauce. Garnish with Parmesan cheese.
  7. Enjoy!


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