Wednesday, September 24, 2014

spaghetti and meatballs...

This photo belongs to The Pioneer Woman

There is nothing better than homemade meatballs and they have to be made with a combination of beef and pork.  For some reason, the meatballs just turn out tender and tasty and "mmmm, mmmm, good!"  I was thinking about spaghetti and meatballs last weekend so I went home yesterday and made this tasty dish.  It turned out perfect and the sauce was a real hit.  Since I didn't have crushed tomatoes, I used one can of stewed tomatoes, one can of whole tomatoes and one 15oz can of tomato sauce. The combination really worked and adding some crushed red pepper as well gave it an extra kick.  Multiple compliments came out of the mouths of my guys so this recipe is a "redo" for sure!

Spaghetti and Meatballs via The Pioneer Woman

Prep Time:
Cook Time:


  •  Meatballs:
  • 3/4 pounds Ground Beef
  • 3/4 pounds Ground Pork
  • 3 cloves Garlic, Minced
  • 3/4 cups Fine Bread Crumbs
  • 2 whole Eggs
  • 3/4 cups Freshly Grated Parmesan
  • 1/4 cup Flat-leaf Parsley, Minced
  • 1/4 teaspoon Salt
  •  Freshly Ground Black Pepper
  •  Splash Of Milk
  • 1/2 cup Olive Oil
  •  Sauce:
  • 1 whole Yellow Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 whole (28-ounce) Can Whole Tomatoes
  • 1 whole (28 Oz. Size) Crushed Tomatoes
  • 1/2 cup White Or Red Wine (optional)
  • 1/4 teaspoon Salt
  • 1 teaspoon Sugar
  •  Freshly Ground Black Pepper
  • 1/4 cup Flat-leaf Parsley, Minced
  • 8 whole Fresh Basil Leaves, Chiffonade (optional)
  • 2 pounds Spaghetti, Cooked To Al Dente

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.

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