The recipe makes quite a bit so unless you are feeding 8+ people then plan on having some leftover meatballs in sauce. Since the sauce is nice and thick though I plan to make some of these rolls and have them as meatball subs, so really, you get a bonus meal idea.
Make sure to use good quality ingredients when you are making this because the flavors of your ingredients will really make a difference (ie, use gross bread crumbs, or worse, crummy parmesan and it won't taste as good). I ran out of bread crumbs and actually used about half the amount in ground up Ritz crackers. For the parmesan it is always best if you can buy a block and grated it yourself right before you are going to use it. I like to put a few small chunks in a spice grinder to "grate" it into an almost powder like consistency. You can use any leftovers to sprinkle on top of your pasta.
Spaghetti and Meatballs
Mix and form into 1 1/2 inch balls...
3/4 lb ground beef (I used all beef)
1/4 lb ground pork
1 cup fine dry bread crumbs (I used a mixture of dry bread crumbs and Ritz cracker crumbs)
1/2 cup grated Parmesan cheese
1 Tbsp. minced parsley (I used flat-leaf Italian parsley)
2 small cloves garlic, cut fine
1/2 cup milk
2 eggs, beaten
1 1/2 tsp salt
1/8 tsp pepper
Heat 4 Tbsp of extra-virgin olive oil in a large frying pan. Add the meatballs and 1 cup minced onion. Allow the meatballs to brown on all sides, gently turning them or shaking the pan a little to move them around.
Sprinkle the browned meatballs with 2 Tbsp of flour, then add the following and simmer the entire mixture for about 1 hour...
5 cups cooked tomatoes (I used crushed)
6 Tbsp minced parsley
6 Tbsp minced green pepper (I used red)
2 1/2 tsp salt
1/4 tsp pepper
3 tsp sugar
2 small bay leaves, crumbled
1 tsp Worcestershire sauce
Serve hot over hot drained boiled spaghetti noodles. Sprinkle with grated cheese.
5 comments:
This looks delicious. I will have to try it!
Hurrah for classic recipes! I love spaghetti and meatballs, and the submarine version too :) You could totally sneak in finely diced celery, onion, and carrots-- just give them a 15-minute head start. They will be practically disintegrated by the end of your cooking the sauce :)
I like your idea for Kid Friendly Friday. Have you thought about making it an event? (As if you didn't have enough of them!) Let me know if you'd like some company. Libby
I'll always go for a big plate of spaghetti and meatballs!!
This was one of my mother-in-law's signature dishes. Almost everyone in the family requested it for his/her birthday dinner. Brings back so many memories. I love saving the extra sauce/meatballs and making big juicy meatball sandwiches smothered in mozzarella cheese the next day. MMMMM.
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