Pages

May 11, 2010

Spaghetti and Meatballs



Homemade Spaghetti and Meatballs is comfort food in it's definition.  Every time I eat some I feel warm, full, loved, satisfied - all of those good feelings.  Also, I love making spaghetti and meatballs because not only do I feel like I'm providing people I love with those same comforting feelings, it also relaxes me as I'm simmering the sauce, rolling the meatballs and watching and smelling it all come together.  Plus, the taste testing isn't too bad either :)  The best part of spaghetti and meatballs - it's the perfect food to enjoy with friends and family, or even by yourself if you have some sauce in the freezer and you've had a rough day and want some comfort.


I don't know that this is the exact recipe I grew up with, but it is pretty darn close.  It definitely gives me the comforting and comforted feeling when both making it and eating it!  


Spaghetti Sauce with Meatballs

Ingredients:
For the Sauce - 
1 Tablespoon olive oil
1/2 large yellow onion, chopped
2 cloves garlic, chopped
1 15-oz. can tomato puree
1 15-oz. can tomato sauce
¼ cup dry red wine, like Chianti (optional)
1 Tablespoon Italian Seasoning
¼  teaspoon crushed red pepper flakes
Water (use the water from rinsing the cans - you'll get the leftover sauce! - about 1/4c.)
1 teaspoon salt
1 Tablespoon sugar

For the Meatballs - 




1 lb ground beef
1 egg
1 teaspoon dried Italian parsley
1 clove garlic, minced
½ cup bread crumbs, divided
½ cup grated Romano and/or Parmesan cheese
¼ cup milk
¼ teaspoon salt
¼ teaspoon garlic powder

Directions:
For the Sauce - 
Saut√© onion and garlic in olive oil over medium-low heat until onion is tender.
Add tomato sauce, tomato puree, wine, parsley, basil, water, salt, and sugar.
Stir and lower heat to a simmer. Simmer for at least 2-hours.

For the Meatballs - 

Preheat oven to 350.
Combine ¼ cup of bread crumbs with milk and let soak for 10 minutes. Combine with all remaining ingredients and shape into balls.
Cook for 20-30 minutes on a parchment lined baking sheet before adding to simmer in sauce


Serve with Spaghetti and fresh bread to soak the juices!


** Note - the meatball recipe makes about (24) 1¼ -1½ " meatballs, so if you prefer a higher sauce - meatball ratio you may want to roughly double the sauce recipe, using 28 oz. cans of tomato sauce and puree.

No comments:

Post a Comment