Your favourite Spaghetti and meat ball recipe thanks?!
INGREDIENTS
3 tablespoons olive oil
3/4 cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
1/2 cup sugar
1/4 cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti
DIRECTIONS
Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Answers: This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.
INGREDIENTS
3 tablespoons olive oil
3/4 cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
1/2 cup sugar
1/4 cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti
DIRECTIONS
Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
My Dad's (who is from Sicily):
I'd love to give you the recipe for meatballs and sauce, but be forewarned: there really IS no recipe. It's a little of this, a handful of that, etc. Take it with a grain of salt...
MEATBALLS
The best meat to use is meat you grind yourself. My parents always do this; I never do, and my meatballs are never as good. You could also get the store to gind it. Anyway, the general rule is 50/50 beef and pork. Beef should be either ground chuck or stew beef. Pork should be pork butt (don't ask); if I can get the butcher to grind it, I buy the whole butt yet ask him to remove as much of the fat as possible. Last resort: just buy a pound-and-a-half of each ground chuck beef and ground pork.
First, remove your wedding rings (you'll see why later). Mix the meats together in a large bowl. Add 2 raw eggs, about 1/2 cup grated Pecorino Romano cheese, a little salt and pepper, fresh pressed garlic (about 2 large cloves), and 2 or 3 tablespoons of chopped fresh parsley (dried is second best). Now for the tricky all-important secret part: Place about a cup or so of plain bread crumbs in a medium bowl. Slowly add warm water while mixing with your fingers until the crumbs become a little squooshy, but still crumbly - not watery. Add to the meat mixture and mix with your hands until uniform. Roll meatballs to desired size. The kids usually want to help with this, and I just started letting them because I've drilled the dangers of eating raw meat into them. We wash hands together immediately following. Fry in olive oil on all sides (this is when the house starts smelling like an Italian restaurant). When done frying, save the drippings for the sauce.
TOMATO SAUCE
Remember: Pork sweetens the sauce!
The sauce starts with your strained meatball drippings (if you have them) or some olive oil (a couple of tablespoons) in a large saucepan to brown a few cloves of garlic and some pieces of pork (almost any cut will do, the old Italians using pork hockey bones and neck bones, but the tastiest ones that aren't too weird would be sweet Italian sausage and spare ribs). Once it's all browned, add about 1/2 cup of red wine if you have some hanging around the house and let it simmer with the top on for about 5 minutes (if you don't have any, just forget it, but I think it always helps). Then, remove the garlic and meat, and cool the oil a little. Add 2 cans of tomato paste plus 3 or 4 or cans of water, stir it up, and heat to bubbling. Cook and stir a while longer until the tomato paste starts to get a "cooked" look to it (a little fatter and dryer than when you put it in).
Now for the all-important part: the tomatoes. The best, of course, are hand-picked, naturally ripened plum tomatoes, par-boiled and peeled, stems and seeds removed, then meats pureed. Most of us don't have the time, patience, or ripe tomatoes year-round for that. Instead you can buy about 3 cans of a good brand of whole peeled plum tomatoes, preferably Italian style (if you can find "San Marzano" style in various brands, all the better). Remove stems and seeds and occasional pieces of peels: all of these are bitter, hard, or bumpy and will make the sauce taste worse to leave in. If I can't find Sclafani's San Marzano style tomatoes, I usually go with RedPack. Anyway, puree the meats of whatever tomatoes you buy, but not too much unless you want tomato soup. If the tomatoes were canned with large basil leaves, great; the flavor's already there, so just remove them. If not, add a few fresh large basil leaves (or a tablespoon of dried sweet basil as a last resort).
Add the meat back in, and simmer for 2 or 3 hours, stirring occasionally. Add meatballs in the last 20 minutes. Bon appetite!
angel hair pasta.
meatballs.......ground turkey, ...garlic/bread crumbs/one pack of lipton onion soup mix/peppers.....salt/pepper.....one egg...or...replace onion soup mix with half cup of salsa....or even a bit more.
...
i cant cook but meatballs from costco are rally good
SPAGHETTI SAUCE AND
MEATBALLS
Sauce:
3 med. onions finely chopped
6 Italian sausages
3 pounds hamburger
1 can tomato paste
3 cans crushed tomatoes
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons brown sugar
1 teaspoon crushed pepper
Meat Balls:
3 1/2 to 4 pounds hamburger
3/4 cup Italian bread crumbs
2 eggs
1 teaspoon powdered garlic
3/4 cup grated Romano cheese
salt and pepper to taste
Saute onions and sauages until sauage is brown. Add 3 pounds hamburger; cook until brown. Add tomato paste, tomato, salt, pepper crushed pepper, garlic, brown sugar. Cook on simmer for two hours. Then add meatballs.
Mix the ingredents for meatballs together well, make into golf ball sized meatballs. Place in oven proof dish and bake at 350 for 35 to 40 minutes.
Drain and add to sauce or freese for later use
Layer Mama Lucia frozen meatballs with thick slices of zucchini and fresh mushrooms and your favorite jar sauce into your crockpot. Rinse all jars/cans with about 1/2 cup red wine. When crockpot is full, cook on low for 10 to 12 hours. Serve over cooked spaghetti, pass the grated cheese and have Italian regional red wine.
Stouffer's frozen dinners bought from the supermarket.
Stouffer's makes a better spaghetti than most that I have eaten over the years. And there are no preservatives in the new Stouffer's products.
Buy or make garlic bread to go with it; and maybe a tossed salad as a side dish.
Meatballs:
1/3 cup very finely chopped onion
1 tablespoon very finely minced garlic
3 tablespoons finely chopped parsley
1 cup fresh bread crumbs
1 egg
1/2 cup cold water
2 tablespoons olive oil
1 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
2 1/2 pounds lean ground chuck
30 ounces tomato sauce
Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds. Break the egg into a 3 quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly.
Preheat the oven to 425 degrees. Using a medium sized ice cream scoop, scoop out a portion onto a lightly oiled jelly roll pan. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball.)
Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain. Heat the tomato sauce in a large skillet. Add the meatballs and simmer 2 minutes. Serve over pasta