Spaghetti and Meatballs
These meatballs are so tasty and juicy and BIG! The secret to getting tender meatballs is bread. And the secret to getting flavorful meatballs is in the combination of meats – lean ground beef with sweet Italian sausage, then adding parmesan cheese.
Dovetailing tip: This is a terrific recipe, but for today, you will take out the leftover Marinara Sauce you made for Meal 2, and the meatballs made for Meal 1. Add meatballs to sauce and heat on stovetop. Cook pasta as directed on package. Toss some sauce with pasta. To serve, pass the remaining sauce and top with grated Parmesan cheese.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 slices | white bread, crusts removed and diced or torn to pieces |
| 2/3 cup | cold water |
| 1 pound | lean ground beef (7% fat) |
| 1 pound | sweet ground Italian sausage |
| 1/4 cup | grated Parmesan cheese, plus more to serve |
| 4 cloves | garlic, minced or pressed with garlic press |
| 1 teaspoon | sea salt |
| 1/2 teaspoon | black pepper |
| 1 | large egg |
| 3/4 cup | all-purpose flour to dredge meatballs |
| olive oil | |
| 1 cup | chopped yellow onion (1 medium onion) |
| 4 cloves | garlic, minced or pressed with garlic press |
| 2 (28-ounce) cans | crushed tomatoes |
| 2 | bay leaves |
| salt & pepper to taste | |
| 2 tablespoons | basil, finely minced, optional (**see notes) |
| 1 pound | spaghetti, cooked aldente according to package instructions |
Directions:
Combine bread pieces with 2/3 cup water and set aside 5 min then mash with a fork.
In a large mixing bowl add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg and mashed bread crumbs. Mix until well combined.
Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking them through at this point).
In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min). Add 4 cloves pressed garlic and stir 1-2 min until fragrant.
Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).
Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before your sauce is done, stir in chopped fresh basil and add salt and pepper to taste (I didn't feel it really needed the basil and didn't have to add any salt or pepper).
Cook pasta according to package instructions until aldente (or softer if your family loves it that way), drain and return to the empty pot.
Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with more parmesan cheese and fresh basil leaves if desired and serve hot.
Source: natashaskitchen.com
