Wednesday, May 2, 2012

Spaghetti and Meatballs

I have been making a lot of things from the Our Best Bites cookbook lately so you will see most of my dishes will be referencing their creations.

Spaghetti and Meatballs

Italian Meatballs:
1/2 lb. lean ground beef
1/2 lb. Italian sausage
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt

Gently combine meatball ingredients in a medium bowl. Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 Tbsp.) to shape meat into balls and then rolling it between my hands to make them even more round. Place on a broiler pan and broil until the meatballs start to brown. Remove from oven and set aside until ready to use (or freeze for later use).

1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)

Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency

Serve over hot spaghetti.

Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours.

Recipe and photo source: Our Best Bites

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