Meatballs and Creamy Marinara

I love homemade meatballs. We were always having them in one form or the other as a kid. When I make spaghetti and meatballs I usually make the meatballs and used canned sauce. All of which is good. But this time to make it a little more homemade and bring it up a notch, I added Panko (Japanese bread crumbs) to the meatballs and Heavy Cream to the canned sauce. It definitely made a difference. The family loved it, but who wouldn't it's got Cream in it!




Meatballs

1 1/2 lb of ground beef ( or a mixture of beef and sausage)

2 eggs

1/2 cup parmesan cheese

1/2 cup Panko

1 T Italian seasoning

salt and pepper

your favorite jar of spaghetti sauce

Mix together with your hands. Then roll into balls ( however big or small you want)

Pour some olive oil into a pan and brown them in a single layer. Making sure not to turn them over till they are completely brown or they will tear. When they have been browned on both sides. Pour sauce into the pan and let them simmer together till cooked through (about 15-20 min) . To add some extra flavor pour about 1/2 cup of cream into the sauce, and some fresh basil strips.