Spaghetti and Meatballs. Spaghetti and Meatballs will make anyone smile. Spaghetti and meatballs has to be one of the most fun dishes ever invented, at least from a kid's perspective. Recommended Video No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.
Heat a large saucepan over a medium heat and add the olive oil. When the meatballs have fi nished baking, gently add them to the sauce and return to a simmer. Plop the spaghetti back into the empty pasta cooking pot. You can have Spaghetti and Meatballs using 16 ingredients and 6 steps. Here is how you cook that.
Ingredients of Spaghetti and Meatballs
- It's 1 of shallot.
- Prepare 6 cloves of garlic.
- It's 500 g of lean ground beef.
- You need 1 of large egg.
- It's 1 tsp of ground oregano.
- It's 1 tsp of ground basil.
- Prepare 3 slices of white or whole wheat bread.
- Prepare 1 tsp of sea salt.
- It's 1 of medium onion, chopped.
- You need 1/2 tsp of red pepper flakes.
- You need 1/4 cup of tomato paste.
- You need 1 of large (28 oz) can whole tomatoes.
- You need 1 tbsp of sugar.
- You need 1 lb of dry spaghetti noodles.
- Prepare 1 of large handful fresh basil, roughly chopped.
- Prepare 1 of large handful fresh Italian parsley, roughly chopped.
Add half of the sauce (with no meatballs) and toss. Spaghetti and Meatballs is a classic comfort food and pretty much everyone's favorite. A classic dish with delicious and hearty meatballs in a simple flavorful and tasty tomato sauce served over spaghetti. To freeze separately, put sauce in freezer bags, but open-freeze the uncooked meatballs on a tray, then wrap in cling film once hard.
Spaghetti and Meatballs step by step
- Pulse the shallot and 3 cloves garlic in a food processor until they're finely minced. Add them to a large mixing bowl along with the beef, egg, ground oregano and ground basil..
- Dip 2 slices of bread in cold water. Squeeze the water out and crumble the wet bread into the meat mixture. Rip the third slice of bread into small pieces and add it too. Add 1 tsp salt and several grinds of black pepper, then knead everything together until well-combined..
- Put a large pan on medium-high heat. Use your hands to form balls from the meat mixture, about 1 1/2 inch in diameter. You should end up with about 12 meatballs. Add a splash of veg oil to the pan and brown the meatballs evenly. It should take around 5 to 7 minutes..
- Remove the meatballs and set them aside. Clean any burned bits and excess oil from the pan, then add a fresh splash of veg oil, the onions and pepper flakes. Fry until the onions soften, about 1or 2 minutes. Cut the remaining 3 cloves of garlic into thin slivers and add them to the pan. Continue frying another 1 minute..
- Stir the tomato paste into the pan. Let cook 2 to 3 minutes then add 1 cup water. Add the can of whole tomatoes, juice and all. Crush the tomatoes by hand as you drop them in. Stir in the sugar. Return the meatballs to the pan. Cover and turn the heat down to medium-low. Simmer for 5 minutes, remembering to gently turn the meatballs over every so often. Check the seasoning and add extra salt and pepper to taste..
- While the sauce continues simmering, cook the spaghetti according to the package instructions. When the noodles are almost cooked, add the basil and parsley to the sauce. Toss the noodles with the sauce and top with plenty of freshly grated parmesan cheese when serving..
Serve hot on cooked spaghetti and pass the grated Parmesan. Bring a large pot of water to a boil. Drain and place in a large bowl. Spoon the meatballs and sauce over the spaghetti. Stir in meatballs until well combined; season with salt and pepper, to taste.
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