Tinklee's Spaghetti and Italian Meatballs. Also, I make extra meatballs, the leftovers make good meatball sandwiches. This recipe is a keeper has become a family favorite when dining with just the family or for dinners with guests. I never get tired of this delicious dish and making a batch of sauce and meatballs ahead of time is a great way to make sure you have dinner in the freezer whenever you need it.
Serve with spaghetti; if desired, top with additional Parmesan. These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs. Bake up a batch, mix them with your favorite spaghetti dish, and dinner is served! You can cook Tinklee's Spaghetti and Italian Meatballs using 24 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Tinklee's Spaghetti and Italian Meatballs
- It's of sauce.
- It's 1 lb of ground beef.
- You need 1/2 lb of sweet italian sausage (ground).
- You need 8 oz of sliced mushrooms.
- It's 3 can of tomatoe sauce (15oz).
- Prepare 2 can of chopped tomatos ( I use garlic/oregano ones).
- Prepare 7 tbsp of Italian seasoning.
- It's 2 tbsp of garlic powder.
- Prepare 2 tbsp of onion powder.
- It's 1 tbsp of granulated sugar.
- You need 2 tsp of pepper.
- You need of meatballs.
- You need 1 lb of ground beef.
- You need 1 lb of sweet italian sausage (ground).
- Prepare 3 tbsp of Italian seasoning.
- Prepare 1 tbsp of garlic powder.
- It's 1 tbsp of onion powder.
- It's 1/2 tsp of black pepper.
- It's 2 of eggs.
- It's 8 oz of shredded parmesan cheese.
- It's 1 cup of Italian bread crumbs.
- Prepare 1/3 cup of milk.
- Prepare of pasta.
- It's 1 lb of spaghetti noodles (prepared as directed on package).
Bring a large pot of salted water to a boil. Boil the spaghetti until al dente according to the. Rich tomato & Italian meatballs pasta. There is something extremely relaxing about rolling the meat into little balls and plopping them into a boiling, rich, tomato sauce.
Tinklee's Spaghetti and Italian Meatballs instructions
- for sauce.
- brown the meat for the sauce in a large sauce pan, once almost done, add your sliced mushrooms and cook till meat is done and mushrooms have cooked down some.
- with pan on med-low add one can of tomatoe sauce, then add your spices, this will help for a better blending.
- add the rest of the tomato sauce and canned tomatoes(juice included), simmer until your meatballs are done.
- for meatballs.
- preheat oven to 400°F. Add the pound of ground beef and sweet sausage to a nice size bowl,.
- add the spices, bread crumbs, eggs, milk and shredded parmesan cheese, mix gently as you mix it all together.
- spray or grease a pan (I used a 9x13) form into balls staying the same size, I made ones 1-1/2" and it made 35, And bake for about 50-70mins (this really depends on the size you make your meatballs).
- when meatballs are done remove from pan and place in sauce, for best results let meatballs cook for 30mins, then start your noodles, follow package directions.
- serve mixed together or separate, enjoy.
You won't find Spaghetti and Meatballs in Italy … Yes, really! In Italy, meatballs are called Polpette. Though the ingredients are typically the same as what I am using (except for my grated onion technique) along with a similar tomato sauce, they are larger (about the size of golf balls) and they are served with bread rather than pasta. So Spaghetti and Meatballs is not authentic Italian. Meatballs—juicy goodness of meat, onions, breadcrumbs, egg, butter, and Parmigiano-Reggiano, soaked in red sauce over a pile of spaghetti.
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