Spaghetti and Meatballs
Yea, it doesn’t get much better than that, does it? A steamy plate of homemade spaghetti and meatballs is pretty much the ultimate comfort food for me. Believe it or not, this was my first time making meatballs from scratch. Well, ok - my first time making meatballs that weren’t made of venison anyway.
I fell into this whole food blogging thing and so far I’m just along for the ride - seeing where it takes me. Don’t get me wrong, I love watching the number of hits climb and hearing all of your stories about my recipes. But, so far it’s still just a hobby. I grew up in a house where “I don’t care” wasn’t made for dinner. So, I’m pretty certain there’s nothing better than requests. Deep down, I think it’s because I’m a people pleaser.
So, when I got home on Tuesday night and I asked my husband what he wanted for dinner I was over the moon to get an immediate request. Spaghetti and meatballs, really? Yes. Well, about an hour later we had exactly that.
Yes, this is one of those recipes that takes a little longer, but food should be an experience and a labor of love, so it was worth every minute.
The light was pretty close to perfect in our home by the time I was done, so I was actually very pleased with the way my photos turned out. Genuine steam coming off those meatballs - no tricks here. Make this for dinner, real soon. Don’t be intimidated by the long ingredient and instructions list, it’s actually really easy to bring together.
PrintHomemade Spaghetti and Meatballs
Yield: 2-4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients:
For the tomato sauce:
1 (30 oz.) can of tomato sauce
1 white onion
4 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons butter
1/2 cup of fresh basil, minced
For the meatballs:
1/2 lb of ground pork
1/2 lb of ground beef
3 cloves of garlic, minced
1/3 cup of fresh parsley, minced
1/2 cup of white onion, minced
1 egg
1 slice of bread
1 teaspoon milk
1 teaspoon cumin
1 teaspoon crushed red pepper flakes
1 teaspoon chili powder
1/2 stick of butter
For the pasta:
1/2 box of spaghetti
1 teaspoon of olive oil
Directions:
For the sauce:
- Chop your onions, mince your garlic and place both in a large saucepan with the olive oil. Saute on medium heat until the onions are translucent.
- Add the remaining ingredients and cook on medium low heat partially covered for about 25 minutes. Stir occasionally.
For the meatballs:
- In a small bowl, tear apart the slice of bread and soak it in the milk. Set aside.
- In a large bowl combine your pork, beef, garlic, parsley, onion, egg, soaked bread, cumin, red pepper flakes, and spices. Using your hand, mix all the ingredients together until well combine.
- Roll the mixture into 1 inch round balls, set aside.
- In a large pot, melt the butter on medium low heat. Place your meatballs into the melted butter and cook on medium low heat for about 20 minutes. Leave the pot partially covered.
For the pasta:
- Bring well salted butter to a boil with the olive oil. Add in the pasta and cook until al dente.
When everything is ready, serve it together. You will have leftover sauce, split the leftovers in half, freeze one portion and refrigerate the other half.
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I’m a sucker for a good meatball