Tuesday, August 3, 2010

Spaghetti and Meatballs

I adapted this recipe from the FABULOUS Pioneer Woman. I do not make my own sauce, though. Not that brave yet and, honestly, sometimes that extra time makes a big difference between eating at a decent hour and falling asleep in my plate. I doctor up jarred or *gasp* canned spaghetti sauce with extra seasonings or our own crushed tomatoes we canned last year.

Spaghetti and Meatballs
Adapted from The Pioneer Woman

1 ½ lbs. ground beef
5 cloves garlic, minced (separated)
¾ cup seasoned bread crumbs
2 eggs
½ cup shredded mozzarella, chopped into smaller pieces
¼ cup fresh parsley or basil, minced
¼ tsp. salt
Freshly ground pepper, to taste
splash of milk
½ cup olive oil
½ large onion, diced
1 16 oz. package spaghetti or favorite pasta
1 jar/can of spaghetti sauce
1 can diced or crushed tomatoes

Combine meat, 3 cloves of garlic, breadcrumbs, mozzarella, Parmesan, eggs, salt, pepper, parsley or basil, and splash of milk in a bowl. Mix together well with hands. Roll into 1 1/2 inch balls and place on a cookie sheet or plate. Place meatballs in freezer for 10 minutes to firm up.

Heat olive oil in a large skillet over medium-high heat. Add meatballs 8-10 at a time, turning until browned on each side. Remove to a paper-towel lined plate.

In the same pot, add onions and remaining garlic and cook for a few minutes, until translucent. Add spaghetti sauce and tomatoes. Add meatballs and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring gently every so often.

Serve over cooked spaghetti. Sprinkle with extra Parmesan.

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