Spaghetti and Meatballs

This meal was heavenly!  It really hit the spot for us on a chilly fall night.  I absolutely loved it and will dream about when I can make it again!  Although it is a very common meal, I had never made a version where the meatballs are cooked right in the sauce.    It was definitely worth the extra time too.

Spaghetti and Meatballs

Source:  adapted from Brown Eyed Baker, also seen at Annie’s Eats

Ingredients:

For the sauce:

2 tbsp. olive oil

1 large yellow onion, chopped {I used a white onion}

4 cloves garlic, minced

1 (28 oz.) can tomato puree {I used whole tomatoes}

1 (28 oz.) can tomato sauce

1 small can of tomato paste

2 tsp. dried parsley

1 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp crushed red pepper flakes or to taste

1 tsp. salt

1/4 tsp freshly cracked black pepper

2 tbsp. sugar

1/2 cup of water (or more)

For the meatballs:

1/2 cup bread crumbs, divided

1/4 cup milk

1 egg, lightly beaten

1 tsp. dried parsley

1/2 cup grated Romano cheese {I used Parm}

1 clove garlic, minced

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. cracked black pepper

1 lb. lean ground beef

For serving:
Freshly cooked spaghetti
Shredded Parmesan cheese
Minced fresh basil

Directions:
To make the sauce, heat the olive oil in a large stockpot or Dutch oven over medium heat.  Add the onion to the pot and saute until tender, 5-8 minutes.  Add the garlic and saute until fragrant, stirring, about 1 minute.  Add the tomatoes, paste, tomato sauce, parsley, basil, oregano, salt and sugar.  Add water to thin the sauce out to your desired consistency.  Bring to a boil, then lower the heat to a simmer.  Let simmer for as long as possible {I went with about 1 hour}.  Since I used canned whole tomatoes, I needed to puree my sauce with my immersion blender right before adding the meatballs.

To make the meatballs, in a medium mixing bowl combine 1/4 cup of the bread crumbs with the milk.  Let the bread crumbs soak for 10 minutes.  Add the remaining ingredients to the bowl and mix thoroughly.  Form the mixture into meatballs {I had 21 meatballs).  Add the meatballs to the simmering sauce about 45 minutes before the sauce will be finished cooking.  Cover and let simmer until the meatballs are cooked through, about 45 minutes.

So, my sauce simmered for 1 hour before I added the meatballs and then another 45 minutes with the meatballs.

Transfer freshly cooked pasta to serving dishes.  Top each serving with sauce and meatballs.  Garnish with shredded Parmesan and fresh basil, if desired.

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