Classic Spaghetti and Meatballs for a Crowd

This is another do-ahead beach meal that I make every summer. Actually I only make the meatballs ahead, freeze them individually and then pack in bags to take in an ice chest for the first night's dinner at the beach. I have never made the sauce because beach cooking means you open a few cans of marinara sauce, toss in the partially defrosted meatballs, simmer and serve over spaghetti with plenty of grated Parmesan cheese on the side. Even the picky eaters like this dish.

The recipe calls for ground beef and pork plus 6 ounces thinly sliced prosciutto. I did that for several years but I don't think the trouble and expense of the prosciutto is worth it. Now I use crumbled Italian sausage meat and think that it even tastes better.

Other ingredients include panko breadcrumbs, buttermilk (sub yogurt), and powdered gelatin. The gelatin is supposed to enhance the beef flavor.