Wednesday, October 15, 2008

Spaghetti and Meatballs

So here is the first recipe I am going to share. This just happens to be the first because this is what we had for dinner last night and I love to see pictures of the recipes I am going to be making.

1 lb ground beef
1 lb pork sausage
1 egg
1 cup bread crumbs
1/2 onion, grated with cheese grater
1 T. minced garlic
2 tsp salt
1 tsp pepper
1 tsp oregano
1/2 tsp basil
1 T. parsley

Beat the egg. then add all the ingredients except the beef and pork sausage. Mix well. Then add the beef and sausage. Pull up your sleeves and mix all together with your hands. Don't over mix just until combined.(because if you mix to much your meatball will be tough once cooked) Roll into 1-2 inch balls and place on a large cookie sheet lined with aluminum foil or parchment paper-this is for easier clean up. Bake at 400 degrees for about 10-15 minutes or until no longer pink. This makes about 45 meatballs. You probably won't use these all for the spaghetti but you can freeze them and use them another time or you can cut the recipe in half or you can use them for sweet and soure meatballs.

This is what they will look like before you cook them.

Jessie's Marinara Sauce-(can be used plain or with meatballs or with ground beef for plain spaghetti)
1 large can crushed tomatoes
1-15 oz can diced tomates-I prefer the petite diced but both work great
1-2 T. minced garlic-we like a lot of garlic you can use less if you don't like it as much as us
1/4 c. fresh chopped parsley or 1 T. dried- I have used both
1 1/2 tsp. oregano
1/2 tsp basil
1 tsp salt
1/2 tsp pepper
3 cubes beef bouillon
1 T. olive oil
1 onion, chopped
Heat Oil in a large sauce pot. Add the onions and garlic and saute until onion is tender. Add the canned tomatoes and everything else. Bring to a boil. Reduce heat and simmer for 1-3 hrs-note you don't have to simmer this this long it just tastes better if you do but is still good only cooking for 30 minutes. If using meatballs add them to the sauce as soon as they are done cooking. Let the meatballs simmer in the sauce for about 30 minutes or longer. If you would like to make spaghetti sauce then omit the olive oil and brown 1 lb of ground beef with the onion and follow the remaining steps. Serve over you choice of pasta.

this is the sauce simmering

This is when I was adding the meatballs as you can tell

This was it plated up with parmesan cheese on top. I thought I had spaghetti noodles but I didn't so imagine this with a plate full of spaghetti noodles!! this is so yummy!!!

1 comment:

Erin said...

Those twisty noodles are much more fun to eat than regular old spaghetti noodles anyway. Yummy!