So what I like about this recipe is that there is enough sauce and meatballs for a second meal and that would be meatball subs. While we like the spaghetti dinner the first night, we really look forward to the left overs for the next night.
Meatballs
1 to 1 1/2 pounds hamburger
1/2 pound italian sausage
1 very small onion finely minced
2 cloves garlic finely minced
1 egg
1/4 cup milk
1/2 cup bread crumbs
1/2 cup grated parmesian cheese
salt and pepper to taste
1/2 tsp basil
1/2 tsp oregano
I like to bake the meatballs so there is less mess to clean up later. Preheat oven to 400 degrees and line a baking pan with foil. Mix all ingredients together and using an ice cream scooper scoop out the meat balls. Once scooped, I like to roll them a bit too and place them on the baking sheet. Bake them for about 20 minutes.
Sauce
1 small onion finely diced
2 cloves garlic finely diced
1 tsp salt
1/2 tsp pepper
28 ounce can crushed tomatoes
6 ounce can tomato paste
about 20 ounce of water (use the crushed tomatoe can 3/4 full)
1/4 cup brown sugar
1 tsp basil
1 tsp oregano
Swirl a couple of rounds of oil in the bottom of a good size pan on the stove. When hot, add the onion, garlic and salt and pepper. Once those have cooked down a bit, add the rest of the ingredients.
When the meatballs are done baking, go ahead and add them right into the pot with the sauce and let this simmer at least for 30 minutes. I like to let it simmer 1 to 2 hours.
While you are waiting, you can always enjoy a glass of wine and some bruschetta.
When it is almost done, cook up your noodles (we like to use the angel hair) according to the package. Grate some fresh parmesian cheese over the spaghetti and enjoy with a warm loaf of french bread and red wine.
Hopefully you will have meatballs leftover for the next recipe!
No comments:
Post a Comment