Spaghetti and Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6 servings
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Calories
551 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Spaghetti and Meatballs
Description
Spaghetti and Meatballs starts with a mixture of ground beef and mild Italian sausage combined with finely chopped onion, minced garlic, fresh or dried basil and oregano, breadcrumbs, egg, salt, and pepper. The mixture is hand-kneaded and shaped into uniformly sized meatballs.
Meatballs brown in olive oil infused with a whole garlic clove, developing a rich crust. A tomato sauce made from tomato puree, water, tomato paste, oregano, black pepper, red pepper flakes, and salt is added, then simmered for an hour, allowing flavors to meld and meatballs to finish cooking gently.
The sauce coating tender, juicy meatballs is hearty and aromatic with herb and spice complexity. Serve warm over spaghetti or preferred pasta, topped with freshly grated parmesan.
Ingredients
Meatballs
- 1 lb. ground beef 85% lean
- ½ lb. Italian sausage mild
- 1 ½ cup yellow onion finely chopped (about 1 large onion)
- 1 ½ tablespoons garlic minced (about 7-8 smaller cloves)
- 1 cup breadcrumbs fresh
- 1 egg
- 1 teaspoon basil 2 teaspoons fresh, dried
- 1 tablespoon oregano 2 tablespoons fresh, dried
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
Sauce
- 2 tablespoons extra virgin olive oil
- 1 garlic whole, clove
- 28 oz. tomato puree
- 1 cup water
- 2 tablespoons tomato paste
- 2 tablespoons oregano 4 tablespoons fresh, dried
- 1 teaspoon black pepper freshly ground
- 1 teaspoon red pepper flakes
- ½ teaspoon kosher salt
Instructions
Make the Meatballs
- In a large bowl, measure in the beef, sausage, onion, garlic, breadcrumbs, egg and spices.
- Using your hands, knead the ingredients together until they are well combined and evenly dispersed.
- Using an ice cream scoop (or a cookie scoop if you'd like smaller meatballs), measure out the ingredients. Form into balls in the palms of your hand.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic clove as the oil heats, letting the garlic infuse the oil.
- Add the meatballs to the Dutch oven when the oil is hot.
- Brown the meatballs on all sides, flipping every so often with kitchen tongs.
Make the sauce
- When the meatballs have browned, pour in the tomato puree, water and paste.
- Add the seasonings -- oregano, basil, pepper, salt, red pepper -- and stir until combined.
- Cover the Dutch oven. Lower the heat and simmer for an hour.
- Serve warm over spaghetti (or the pasta of your choice) with freshly grated parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 551kcal | 28% |
| Carbohydrates | 36g | 12% |
| Protein | 35g | 70% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 891mg | 37% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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