Spaghetti and Meat Balls
I love this recipe because it includes a very simple tomato sauce. Most of the time I have sauce in my freezer but it’s a winter/fall endeavor. By the time early fall comes around, there is no more sauce and this recipe comes in very handy.
There is never a nice handy 8 ounces of turkey or 8 ounces of pork at my supermarket, so I get what they have and then freeze the remainder for exactly an occasion like this.
Spaghetti and Meatballs (from Martha Stewart)
1 large egg
1/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 large onion, finely chopped, divided
6 garlilc cloves, minced, divided
1/2 cup dry breadcrumbs
1-1/2 ounces finely grated Parmesan cheese
8 ounces ground pork
8 ounces ground turkey
1 teaspoon Italian seasoning, divided
3 tablespoons olive oil, divided
1, 28 ounce can crushed tomatoes
3/4 cup water
In a large bowl, add the egg, 1/4 cup water, 1 teaspoon salt, 1/4 teaspoon pepper, half the onion, half the garlic, breadcrumbs, cheese, pork, turkey and 1/2 teaspoon Italian seasoning. Mix gently with a very large fork. Form into 16 meatballs (an ice cream scoop comes in handy here, for making the meatballs).
Heat 1 tablespoon oil in a large non-stick skillet over medium high heat. Add half the meatballs and brown on all sides, 4-6 minutes total and turning every minute or so. Transfer to a plate. Add 1 tablespoon of oil, and cook remaining meatballs. Set aside on plate.
Clean out pan using paper towels and set back on heat, adding 1 tablespoon of oil. Add other 1/2 of onion and cook over medium low heat until soft, about 5 minutes. Add the other 1/2 of garlic and 1/2 teaspoon of Italian seasoning and cook 30 seconds. Stir in tomatoes and 3/4 cup of water. Return meatballs to pan, cover and simmer until cooked through about 20 minutes.
Serve over spaghetti with more Parmesan cheese.
all ready to cook:
onion, garlic, Italian seasoning:
done after 20 minutes:
with a dusting of Parmesan: