Check out my first guest blog post!
I wrote a guest blog post for The Novice Chef. She is moving and wanted some fellow bloggers to write something up to post in her blog. You definitely don’t want to miss my post – Crockpot Roast Beef. You all know how much Hubby and I love using the crockpot and this recipe is great. You just dump everything in and forget about it. Then you walk in the door and dinner is all ready for you!
Don’t forget to enter in my 2nd blogiversary giveaway by midnight on August 28th! You could win some cute cupcake liners like the red ones seen in this post!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Jen made the meatballs for our family. She made both regular spaghetti and spaghetti squash for the carb watchers in the family. I chose the spaghetti squash to go with the meatballs and it was delicious! My only dissapointment was there were none left over when I checked the fridge for lunch! I can’t wait to make these!!!
beantownbaker — December 1st, 2013 @ 6:51 pm
Let me know how they turn out for you. I’ve subbed bacon for the prosciutto in the meatballs in the past before. It makes a LOT so be ready for leftovers/
I use a 19 oz package of Johnsonville Italian sausage (hot) for the ground pork and prosciutto when i make these meatballs. The gelatin is a key ingredient (don’t omit).
I grew up in an Italian home and I gotta tell ya this is my go-to recipe for the best meatballs and spaghetti sauce.
Making it this weekend for my manicotti — looking forward to the compliments!
beantownbaker — March 25th, 2014 @ 9:27 pm
So glad you agree that this is a great recipe! The gelatin is definitely a key ingredient.