Tuesday, December 17, 2013

Spaghetti with Meatballs

Kathleen made this this week to have for lunches. She used a can of diced and a big can of crushed tomatoes. She doubled the hamburger and didn't use the pork. This was very good.

Spaghetti with Meatballs
by Ree Drummond on http://tastykitchen.com

Meatballs:
¾ pounds Ground Beef
¾ pounds Ground Pork
3 cloves Garlic, Minced
¾ cups Fine Bread Crumbs
2 whole Eggs
¾ cups Freshly Grated Parmesan
¼ cups Flat-leaf Parsley, Minced
¼ teaspoons Salt
Freshly Ground Black Pepper
Splash Of Milk
½ cups Olive Oil
Sauce:
1 whole Yellow Onion, Diced
3 cloves Garlic, Minced
1 whole (28-ounce) Can Whole Tomatoes
1 whole 28 Ounce Can Crushed Tomatoes
½ cups White Or Red Wine (optional)
¼ teaspoons Salt
1 teaspoon Sugar
Freshly Ground Black Pepper
¼ cups Flat-leaf Parsley, Minced
8 whole Fresh Basil Leaves, Chiffonade (optional)
2 pounds Spaghetti, Cooked To Al Dente
Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.

To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.

Just before serving, stir in basil if using.

Serve over cooked spaghetti. Sprinkle with extra Parmesan.

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