Spaghetti and Meatballs

 When I posted about my meal plan, I mentioned that sometimes I have a meal that isn’t something you can make on a weeknight, but you make it on Sunday night to eat on Monday or sometime during the week.  Spaghetti and meatballs is one of those meals.  I think I originally put it on the meal plan because I thought I’d make my own sauce and throw frozen meatballs into it, but I never do that.  Sometimes I do, however, just make a meat sauce for dinner – and that is something you can make on a weeknight, but we’ll save that for another post.

 Some people are intimidated by making meatballs.  I don’t know why, there’s nothing much too it – take some ground beef, add breadcrumbs, eggs, and seasonings, and mix it all up.  My secret is that I cook my meatballs in the sauce.  Yes, I put raw meat into the sauce.  The longer you can cook it all, the better it is.

To me, spaghetti and meatballs are the ultimate comfort food.  I remember asking for this to be my birthday meal for several years in a row.  I encourage you to try making your own sauce and meatballs, it’s worth the time and effort.

Italian "gravy" and meatballs

Classic sauce and meatballs.

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Prep Time 30 mins

Cook Time 3 hrs

Total Time 3 hrs 30 mins

Servings 6

Ingredients

  

Sauce

• 1 T olive oil
• 1 large onion chopped
• 3 cloves garlic chopped
• 1 6 oz can tomato paste
• 2 28 oz cans of crushed tomatoes use Italian if available
• 3 tsp basil or basil paste
• 2 bay leaves
• 1 tsp oregano
• 1 tsp Italian seasoning mix
• 2 T fresh Italian parsley chopped fine
• .5 tsp salt
• .5 tsp ground black pepper
• Parmesan cheese optional
• Sugar optional

Meatballs

• 1.5 lb 85% lean ground beef
• 1 c breadcrumbs
• 2 large eggs
• 1/4 c Parmesan cheese grated
• 2 tsp basil or basil paste
• 1 tsp oregano
• 1 tsp Italian seasoning mix
• 1 tsp salt
• 1/2 tsp black pepper
• 2 T fresh Italian parsley chopped fine
• Olive oil optional

Instructions

 

Sauce

• Heat a large stock pot or dutch oven over medium heat. Add olive oil and onions and saute for 1-2 minutes.
• Add garlic and stir so it does not burn.
• Add tomato paste. Fill the can with warm water and add to pot. Stir until combined. Add 2 more cans of water and combine with paste.
• Add 2 cans of the crushed tomatoes.
• Turn heat down to a medium low. Add all the remaining spices.
• Simmer, stirring occasionally. Make the meatballs.

Meatballs

• Using a large mixing bowl, add all the ingredients and thoroughly mix using your hands. I sometimes add olive oil if the mixture is too dry/firm.
• Shape mixture into 1.5-2" balls and add to sauce, stirring occasionally to make sure they are covered by the sauce.
• Cook for at least 2 hours. Taste sauce for seasoning - add sugar if too acidic. Add cheese to taste. You can cook sauce and meatballs on low for up to 8 hours.

Notes

I have measurements, but I find that good meatballs are more a matter of feel. You don't want the mixture soft or gooey, because then they will fall apart, and you don't want them too firm, because then they will be rubbery. Use your judgement on whether you need to add more breadcrumbs or liquid, and always add more seasoning accordingly. Likewise with seasoning - if you prefer a spicier meatball, then increase the amounts of seasonings.
If there is a "secret" ingredient in the sauce and/or meatballs, I would have to say it's the fresh parsley. I've made them without parsley and with dried parsley, and they are not as good.