 Spaghetti and meatballs is my son's all time favorite meal. When I find something he likes, I tend to go over board cooking it. This recipe is enough to feed a family of four twice. So I freeze the second pan of cooked meatballs and left over sauce to have another meal for us. A great way to re-purpose these leftovers is to have meatball sliders. Thank goodness for food saver vacuum seal machines!
While the meatballs are cooking up in their yummy goodness, its time to make your sauce. I happened to be able to bring a lot of herbs in the house to keep through the winter. So i cut some of my fresh oregano and basil to flavor my sauce. But if you don't have fresh herbs, dried does just fine. Throw your meatballs in to the sauce to enhance the flavor of your sauce and let some sauce absorb into the meatballs.  While your meatballs are bathing in the the red sauce, get your water boiling to cook your pasta. The amount of time your pasta takes to cook is just enough time for the meatballs to soak up sauce.  Italian Meatball RecipeServes 8 Ingredients 1/2 of an onion, grated 1/4 cup chopped fresh Italian parsley leaves 1 large egg 3 tablespoons ketchup 1 tsp garlic powder 1 teaspoon salt 1/4 teaspoon ground black pepper 2/3 cup grated Parmesan 1/4 cup dried Italian-style bread crumbs 1/2 lb ground beef 1/2 lb ground Italian sausage Add all ingredients into a bowl and gently mix with your hands. Form into 2 inch balls. Heat a skillet up with 2 tablespoons of canola oil to medium heat. Fry meatballs for 3-4 minutes per a side. Making sure to brown all sides of the meatballs. Cook for 10-14 minutes until meatballs are cooked through. Red Pasta Sauce RecipeServes 8 Ingredients 2 Tablespoons olive oil
1/2 onion, diced 2 tsp Italian seasoning 2 tsp dried oregano, or 2 Tablespoons fresh oregano 2 T. fresh basil 2 can tomato sauce 1 can diced tomatoes 1 Tablespoon brown sugar 2 tsp garlic powder 1 tsp onion powder Salt and pepper to taste 1 box of spaghetti or your favorite pasta, cook by directions on box In a dutch oven or deep sauce pan, heat olive oil, onion, Italian seasoning and dried oregano to med-low heat. Cook until onion is softened and herbs have bloomed (re-hydrated with oil), about 4-5 minutes. Add in remaining ingredients and bring to a simmer. Cook for 10-15 minutes on medium-low heat. Add in meatballs to simmer in the red sauce and continue to cook until pasta is finished. Serve over pasta or on Rolls for meatball sliders. Enjoy!
2 Comments
1/25/2018 02:36:02 am
I have a vegetarian friend who knows how to make tofu taste like ground beef and every time he uses it in spaghetti, I really can't tell the difference. He crushes it in the pan and keeps it deep fried. He takes away the oil and mixes it in tomato sauce and garlic and a little butter. It tastes like beef, really. The texture is also the same. It's not really a healthy alternative since it is deep fried but at least he did not kill any animal. 7/19/2018 09:53:14 pm
I'll definitely try this recipe! My mouth is watering at the sight of your pasta with meatballs! My grandma used to cook this. But she adds something to the meatball recipe. It's milk! Do you have any idea why they put milk in the meatball mixture? Maybe I'll try to make two batches. One using your original recipe and the other one will be also your recipe, but with milk on it. So, I'll get to taste the best of both worlds! Leave a Reply. |
Erin KittsonDesigner + Blogger + Garden Enthusiast + Foodie + Mommy Archives
June 2018
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