I know that They will revoke my Feminist Membership when I say this, but . . . I enjoy cooking for Hungry Men. (And toddlers.) You couldn’t ask for a more appreciative audience for your culinary creations. And, they are more than forgiving if your concoction isn’t perfect (as long as there’s Tabasco or ketchup to smother it with, of course).

I made these meatballs with spaghetti for two of my favorite Hungry Men, and they were a big hit.  No Tabasco necessary.

Here’s an In the Kitchen with Kate tip: cooking each meatball separately in a muffin tin shortens the cooking time to just 20-25 minutes.


1 pound ground sirloin
1 pound mild Italian sausage
1 egg
1 cup Progresso Italian style bread crumbs
1 box spaghetti, prepared according to directions
1 jar organic tomato and basil sauce
1 box Pomi strained tomatoes

How I Made Them:

Preheat the oven to 450 degrees.  Spray a nonstick muffin tin with olive oil or cooking spray.

Combine the meats with the egg and bread crumbs in a large bowl.  Even though it feels gross, use your hands.  A spoon or spatula won’t do as good a job.  With your hands, form 12 medium-sized meatballs.  You aren’t making meatloaves, just meatballs.  They shouldn’t fill the muffin cups.

Meatballs in the Oven

Bake the meatballs for 20-25 minutes, turning once halfway through so they don’t stick.  Because it’s pretty lean meat, you will not get a lot of oil or fat in the muffin cups.

While the meatballs bake, cook your pasta.  Combine the jarred sauce and the strained tomatoes in a saucepan and bring to a simmer.

When the meatballs are done, serve with the pasta and sauce.

How They Turned Out:

No leftovers and two happy dinner guests.

Spaghetti Meatballs