Changes/deviations:
- I used half ground chuck (beef) and half ground pork for the meat.
- I doubled the meatballs because I wanted leftovers and there wasn't a good way to only buy 1/2 pound of each type of meat when I was buying it. I used 3 eggs (doubled would have been 4).
- Used angel hair pasta instead of spaghetti because it's what I had
- Cooked meatballs for ~15 minutes because they weren't done after 12 minutes, and I think it's because I made mine bigger than the recipe asked. Apparently my estimation of 2 inches is a lot bigger than 2 inches, haha. I ended up with 16 large meatballs (doubled recipe) while the recipe photos show 12 meatballs for a single batch. whep.
- Accidentally doubled the garlic in the sauce even though I wasn't doubling the sauce. Sometimes too much garlic can ruin a dish but a couple extra cloves' worth was fine here.
Verdict: Definitely will make again. It's a little more fussy than what I'm used to (! lol because this is supposed to be easy, and it was) but well worth the effort. The meatball mixture felt kind of soft but they cooked really nicely and smelled wonderful. You can really smell the cheese in them. Since I was only making it for two people I might cut back on the pasta next time, though I also don't want to prepare pasta 2-3 times for this. I had never made pasta like this where you heat it again with some of the sauce and reserved pasta water and it was great! This would be a really good, easy thing to make for a dinner party.
RECIPE: Perfect Meatballs and Spaghetti
