SPAGHETTI AND MEATBALLS (ITALIANO)

Bonnie ^O^

By
@Utahn

One of my very favorite dishes! I dearly love spaghetti of any kind, and when I add meatballs to the dish, it takes it right over the top for me! This is a delicious, and easy-to-make Italian spaghetti and meatballs! I like cooking the meatballs right in the sauce, no browning is necessary, because it gives the sauce a rich, wonderful flavor. You will never want to buy jar sauce again! Buon appetito!




Photo and recipe is my own


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Comments:

Serves:

8

Prep:

30 Min

Cook:

2 Hr

Ingredients

~ make the spaghetti sauce:
1
pound of spaghetti, uncooked
2 tablespoons vegetable oil for spaghetti water
2
15 ounce cans tomato sauce
1
15 ounce can of tomato puree
1
cup water
1
small onion, small dice
3
cloves of garlic, minced
2
tablespoons parsley, minced
1
teaspoon salt
1/4
teaspoon black pepper
1
teaspoon dried marjoram
1
tablespoon dried oregano
1
teaspoon dried basil
2
teaspoons italian herbs
1
large bay leaf
2
tablespoons olive oil
........................
~ make the meatballs:
1 1/2
pounds lean ground beef
2
eggs slightly beaten
1
teaspoon worcestershire sauce
4
slices of wheat soft bread torn into tiny bread crumbs
1/4
cup of water
1/4
cup parsley, chopped fine
1/4
cup grated parmesan cheese
3
tablespoons white wine
1
teaspoon garlic minced
2
tablespoons minced onion flakes
1
teaspoon salt
1/4
teaspoon black pepper
1/4
teaspoon dried oregano
1/8
teaspoon dried basil
1/8
teaspoon baking soda
grated parmesan to serve

Directions Step-By-Step

1
MAKE THE SPAGHETTI SAUCE:
In a large pot, saute the onion and garlic in the olive oil until onion is light brown. Add the tomato puree, tomato sauce, water, parsley, salt, pepper, oregano, Italian herbs, marjoram and bay leaf. Stir with a wooden spoon, and bring to a boil, then turn to simmer, cover the pot and simmer 1 1/2 hours, stirring occasionally. Meanwhile, prepare the meatballs.
2
MAKE THE MEATBALLS:
Note: do not brown the meatballs! In a small bowl, place the wheat bread and the 1/4 cup of water, let it soak while you combine the rest of the ingredients in a large mixing bowl. Add the ground beef, 2 eggs, parmesan cheese, parsley, wine, garlic, minced onion flakes, salt and pepper, basil, oregano, and the baking soda, then add the wet bread to the meat, tearing it into tiny pieces. Mix very gently with your hands; DO NOT over mix, as it makes the meatballs tough. Dampen your hands to form the meatballs. Make balls about the size of a golf ball. The recipe should make 20 to 24 meatballs. Put them on a plate, cover and refrigerate while the sauce simmers.
3
COOK THE SPAGHETTI:
Put on a large pot to boil water, add 2 tablespoons of vegetable oil, and salt. Cook it the way you like it. Some people like it al dente, others like it more done. When the spaghetti is cooked, drain, don't rinse, cover and keep hot until the meatballs have finished cooking.
4
COOKING THE MEATBALLS:
When the sauce has simmered for one and one-half hours, then take a long handled spoon and carefully drop one meat ball at a time into the sauce. Do not disturb the meatballs or the sauce while it simmers uncovered for 10 minutes. Stir very gently to make sure they are not sticking to the bottom of the pot, and continue to simmer, stirring occasionally for 20 minutes more.
5
Cook's Tip: You can serve the spaghetti and meatballs in a pasta dish as my photo depicts. Sprinkle with fresh grated parmesan cheese. We like red pepper flakes with ours. Keep out a few meatballs and sauce for great meatball sandwiches the next day! Enjoy!
6
Slow Cooker: I have also prepared this dish successfully in the slow cooker which runs a little hotter than a crockpot.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian
Other Tag: Quick & Easy