Recipe: Delicious Spaghetti and Meat Balls

Spaghetti and Meat Balls. Recommended Video Transfer meatballs to a plate. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer.

Mounds of spaghetti, fork twirling strands in a spoon, tasty meatballs, even the very serving of the spaghetti, trying to lift just the right amount from the bowl — these are some of my favorite memories from childhood. To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Remove and drain on a paper towel after each batch. You can cook Spaghetti and Meat Balls using 22 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spaghetti and Meat Balls

1. You need of Shredded mozzarella cheese.
2. You need of Grated parmesan cheese.
3. It's of Spaghetti noodles.
4. You need of Garlic bread.
5. Prepare of Side salad.
6. It's of Meat sauce.
7. It's of ground beef and/or ground Italian sausage.
8. It's of large Onion, finely chopped.
9. Prepare of can crushed tomatoes.
10. It's of can tomato sauce.
11. You need of sugar or to taste (see notes).
12. You need of dried basil.
13. You need of Salt and freshly ground black pepper.
14. You need of garlic powder.
15. You need of Meat balls.
16. Prepare of ground beef.
17. Prepare of ground pork.
18. You need of egg.
19. Prepare of good quality, unflavored, breadcrumbs.
20. You need of extract virgin olive oil.
21. Prepare of dried basil.
22. It's of garlic powder.

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Cook spaghetti according to package directions. No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce. No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce..

Spaghetti and Meat Balls step by step

1. Mix 1 pound of ground beef with 1/2 tsp. garlic and 1/2 tsp. basil. Add egg and bread crumbs, and mix well. Heat oil in a large pot. Form meat mixture into 1-inch balls, and fry until golden in the hot oil. Remove meat balls to a plate..
2. In a large saucepan or Dutch oven over medium-high heat, add beef, sausage, and onion and cook until mostly browned, about 5 minutes. Drain, add in crushed tomatoes, tomato sauce, sugar, basil, Italian seasoning, and garlic powder...
3. Add sugar to taste. For some, that means omitting it entirely. For others, you can increase the sugar up to 1/4 cup..
4. Simmer uncovered for 15 minutes, stirring occasionally. Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Yield: 2 quarts of sauce.
5. Bring 3-4 quarts of salted water to boil in a large soup pot or pasta pot. Cook the spaghetti according to the package directions. When "al dente," drain the spaghetti, and put back into the large pot..
6. Quickly stir in several tablespoons of the spaghetti sauce to keep the spaghetti from sticking to itself. Serve mounds of the spaghetti with sauce and meatballs on top, according to taste. It's also fine to mix most of the sauce and meatballs directly into the pasta and serve in large bowls..
7. Dont forget to serve with garlic bread and a side salad. Make sure you have shredded mozzarella cheese for on top of your spaghetti and meat balls. Enjoy..

I saw a Rachel Ray show the other day that used baseball size meat balls that were. Serve hot on cooked spaghetti and pass the grated Parmesan. Make the tomato sauce: Heat a large, wide pot over medium-low and add oil and garlic. Cook, stirring occasionally, until garlic is golden brown on all sides (if it starts to burn. Plop the spaghetti back into the empty pasta cooking pot.