This recipe for spaghetti and meatballs is always an easy favorite! You can use jarred sauce, but its even more special if you make the sauce. In the time it takes to heat the jarred stuff, you could have had your own sauce made! It only sounds difficult--it isn't! You can buy frozen meatballs, but these are healthier and taste so much better! Make a double batch and freeze them for next time! This recipe is perfect when paired with garlic bread! VEGETARIANS: JUST OMIT MEATBALLS! #SoNomNom4u #vegetarian
Meatballs
1-1/2 lb ground beef
1 cup bread crumbs (store bought are fine or make your own!)
1 egg
3 garlic cloves, minced
1/2 cup fresh grated paremesan, romano or asiago cheese
1 TBSP Basil
1TBSP Oregano
2 tsp Red pepper flakes
2 tsp Thyme
2 tsp Salt
1 tsp pepper
Preheat oven to 375° and prepare a parchment lined cookine sheet with a baking rack.
Wash your hands and grab a large bowl. :-)
Dump all the ingredients into the bowl. Using your super clean hands, incorprate all ingredients until they are well blended. Grab enough meat to form a 1-1/2" ball. Place meatbal on baking rack on parchment lined cookie sheet and repeat until all balls are formed and on the rack.
Place in 375° oven for approximately 20 minutes, or until meatballs are fully cooked (approximately 160°)
Remove from oven and add to the spaghetti sauce. Cover meatballs completey with sauce and put lid on pot. Simmer meatballs in sauce on low heat for 5 minutes. Remove from heat and keep lid on until ready to plate.
Spaghetti Sauce
3 TBSP Olive Oil
5 cloves fresh garlic, minced
2(6 oz) can tomato paste
3 TBSP Balsamic Vinegar
3 oz white wine
2-1/2 cups water (use 1-1/2 cups of water of making pizza sauce)
3 TBSP sugar
1 TBSP basil
1 TBSP Oregano
3 tsp Thyme
3 tsp Red Pepper Flakes
1 tsp white pepper
1 TBSP garlic salt
1/4 cup parmesan cheese
Heat Olive oil in large saucepan, add garlic and stir. Cook for about a minute and add all liquids first, followed by the remainder of the ingredients. Wisk the tomato paste into the liquid completely to remove any chunks and simmer on low until sauce is thickened a bit. Remove from heat and serve on your favorite pasta.
NOTE: If using on pizza--use less water and make a spreadable, thicker sauce.
Spaghetti
1 box of store bought spaghetti or angel hair (we prefer angel hair)
Approximately 12 cups of water, boiling
2 TBSP salt
2 TBSP Olive oil
Fill large pot with water and add salt and olive oil. Bring to a boil and add pasta.
Cook times vary so follow package time chart.
Drain and reserve about 1/8 cup pasta water and add that to spaghetti sauce.
Place drained pasta back in pot without water and add 2 TBSP olive oil. Toss thoroughly to coat and set aside until meatballs and sauce are ready.
Assemble:
Using tongs, place desired amount of spaghetti on a plate. Add meatballs and sauce. Top with freshly grated asiago, parmesan, or romano cheese. Serve hot with garlic bread and salad.
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