Meatballs

Traditional american meatballs I tried in restaurants and at home as well, but I did not cook them. This week I made it! We cooked whole wheat pasta with L`Ecole meatballs.  It is some kind of magic when you make thin sheet of basic pasta from a dough ball, and we actually had fun doing it.

After cutting long sheets of pasta into spaghetti we dusted it with flour and let it rest while we made meatballs.

Half of the meatballs we made according to the L'Ecole recipe and the other half we created by ourselves in groups of two.  We made minor changes to the L'Ecole recipe by substituting ingredients, such as using real onion and garlic instead of onion and garlic powder. Ground beef, salt, pepper, parmesan cheese, worcestershire sauce and fresh bread crumbs were ingredients for our meatballs along with garlic and onion.

Baked for 20 minutes in the oven and simmered in tomato sauce, our meatballs became rich in flavor and attractive.