Meatballs are one of those things I just don't like. To be clear, I do like meatballs, just not in sauce. I don't really like any meat in my spaghetti. I know, I'm weird. Anyway, I actually make them quite often since it's one of those meals everyone will eat and love.
To start, I pull out my Pampered Chef chopper. I have no clue what it's called, I just know I love chopping food into pieces with it. I usually use one large clove of garlic, but since these bulbs were small, I used two.
Put the chopped onion and garlic in a bowl and add one egg.
Then add about two handfuls of bread crumbs.
Add in one pound of ground beef and herbs such as oregano, basil, thyme, salt, pepper, and whatever else strikes your fancy. Mix well. The best way to do it is just to dig in with your hands! Since I have a little OCD and some texture issues, I use rubber gloves!
Form into balls about the size of golf balls and set aside.
Get out a large pan and get it heated up. The pan must be hot to get a good sear on all sides of the meatballs. That's the secret to holding all the wonderful juices in! Once the pan is hot, drop in meatballs, one at a time, flipping the others around as you add more in to get the outsides brown.
When you get the outsides browned, add just a little bit of tomato sauce, turn down to medium-low, and cover to finish cooking.
When the meatballs are fully cooked, drain and return to pan. To make sure the meatballs are fully cooked, use a meat thermometer, or my method; grab the biggest one and cut it open!
Add your spaghetti sauce, and heat on low until sauce is bubbly. Spoon over pasta and enjoy!