They’re both ground meat with seasonings and a breadcrumb binding – so what’s the difference between meatballs and meatloaf?
With below zero temperatures lately, all I’ve wanted is some serious comfort food. I’ve made this a couple times recently and it has really hit the spot.
It’s adapted from that neat little packet that comes in the Food Network Magazine – 50 Cranberry Recipes, 50 Bacon Recipes, etc. – this one was 50 Party Sub Recipes.
- 2 loaves ciabatta bread
- 1 pound lean ground beef
- 1/2 cup breadcrumbs
- 1/4 cup shredded Parmesan cheese, plus more for sprinkling
- 2 tsp dried parsley
- 1 garlic clove, minced
- salt and pepper
- 1/4 cup olive oil
- 1 (16 oz) jar marinara sauce
- 1/4 cup shredded mozzarella cheese
The fiance would be perfectly content if I made spaghetti and meatballs every single night – so long as the meatballs are homemade, of course.
- 1/2 pound lean ground beef
- 1/4 tsp salt
- pinch of black pepper
- 1/4 small yellow onion, diced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- generous dash of red pepper flakes
- 1 tbsp Worcestershire sauce
- dash hot pepper sauce
- 2 1/2 tbsp milk
- 2 tbsp grated Parmesan cheese
- 1/4 cup seasoned breadcrumbs
I haven’t had much time for cooking lately, but I made my fiance’s favorite tonight: spaghetti and meatballs. This meatball recipe was adapted slightly from Cooking with Beer, a cookbook that just came out this year.
- 1 1/2 pounds ground beef
- 3/4 cup Italian-seasoned breadcrumbs
- 3/4 cup grated Parmesan cheese
- 2 eggs
- 1/3 cup diced onion
- 2 garlic cloves, minced
- salt and pepper
- butter or cooking spray for greasing
- 1 (12 oz) bottle light beer
- 1 (15 oz) can tomato sauce
- 1/2 cup packed light brown sugar
- 2 tbsp tomato paste
You only need one beer – the second one pictured here was just for me.