Classic Meatballs and Spaghetti

Classic Meatballs and Spaghetti

My mom started making this recipe for us when my sister & I were just young girls. No kid turns down spaghetti and meatballs, especially not when served by my mother. Although she’s not Italian, my mom is a firm believer in studying the tradition & history behind everything she makes. The woman spends hours reading through recipes and history books before she throws herself passionately into a new dish.

So I can assure you this is a 100% traditional American Italian recipe, and far superior than anything you’ll find in a jar (although I do indulge in jarred marinara from time to time for time-saving purposes). The marinara sauce can be served on its own over noodles, with crumbled Italian sausage, or as we’ve done here, with our super delicious meatballs. The recipe easily doubles if you’re serving for a large group or looking to store and freeze for a later date.

I’ve been making this dish for so long now that I’d love to call it my own. But Vicky (my mom and the other half of Spoonful) is the tried and true developer of this recipe. Although I have to say the addition of the San Marzano whole tomatoes to the marinara and the browning of the meatballs were all mine. I hope you and your family enjoy this recipe as much as ours has over the years.

 

The Best Marinara Sauce

July 18, 2019
: 6
: 10 min
: 1 hr
: 1 hr 10 min
: Medium

By:

Ingredients
  • 2 tbsp. good olive oil
  • one yellow onion, diced finely
  • 2 garlic cloves, minced
  • 1 fresh thyme sprig, stem removed
  • 2 fresh oregano sprigs, leaves only
  • 1/3 cup red wine
  • 2 tbsp. tomato paste
  • 1 28oz. can whole San Marzano tomatoes
  • 1 150z. jar pureed tomatoes (I use Bionaturae Oranic Strained Tomatoes)
  • 1/2 tbsp. anchovy paste (optional but recommended)
  • 1-1/2 cups chicken stock
  • Salt & Pepper to taste
  • 1/2 tsp. crushed red pepper flakes
Directions
  • Step 1 Heat the olive oil in a large, deep cast iron saucepan (I use a 7oz Le Creuset)
  • Step 2 Saute the onions for 2-3 minutes, stirring frequently to avoid sticking
  • Step 3 Add in the garlic and continue to saute until fragrant
  • Step 4 Add the thyme & oregano leaves
  • Step 5 Deglaze the pan with red wine, stirring well
  • Step 6 Stir in the tomato paste
  • Step 7 Next, add in the whole tomatoes, using a wooden spoon to break apart until smooth in consistency (if you want a super smooth sauce, use an immersion blender to puree tomatoes)
  • Step 8 Add in the pureed tomatoes, anchovy paste, chicken stock, salt/pepper and crushed red pepper and stir together
  • Step 9 If also cooking our super delicious meatballs, add to the sauce at this point
  • Step 10 Reduce heat to medium/low and allow to simmer for a minimum of an hour, adding liquid if necessary (I recommend chicken stock reserved pasta water)
  • Step 11 Once sauce has a nice thick texture, top with our super delicious meatballs and freshly grated parmesan cheese

 

Super Delicious Meatballs

July 18, 2019
: 6
: 15 min
: 1 hr 15 min
: 1 hr 30 min
: Easy

By:

Ingredients
  • 1/2 yellow onion, diced super finely
  • 1/3 green pepper, diced super finely
  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 2 eggs
  • 1/2 cup panko breadcrumbs
  • 1/2 cup parmesan cheese, freshly grated
  • 1/4 cup milk, whole or 2%
Directions
  • Step 1 In a large mixing bowl, combine all ingredients
  • Step 2 Using clean hands, mix ingredients together until well combined
  • Step 3 Roll the meatballs into 2-2.5 inch balls and set aside
  • Step 4 Heat 1 tbsp. olive oil in large non-stick skillet over medium-high heat
  • Step 5 Without overcrowding the pan, add the meatballs in batches to the skillet. You may have to do this in 2-3 batches
  • Step 6 Brown each side for 1-2 minutes (they will finish cooking in the sauce)
  • Step 7 Remove the meatballs from the skillet and stir into the marinara sauce
  • Step 8 Let simmer on low for minimum of 45m