Recipe: at dinner Spaghetti and meatballs from scratch

Hilda Morales

Page content

Recipe: at dinner Spaghetti and meatballs from scratch Delicious, fresh and tasty.

Spaghetti and meatballs from scratch. You don't need a ton of fancy ingredients and hours on end to make a fabulous batch of homemade spaghetti and meatballs from scratch. A few very simple ingredients cooked well together definitely equals one rich and flavorful pot of Classic Spaghetti and Meatballs the whole family will love. For each serving, transfer coated spaghetti from the frying pan to a plate.

Making this dish from scratch is so very simple to make!

In my search for spaghetti sauce and meatballs, most recipes that I have found call for jarred spaghetti sauce and frozen meatballs.

These recipes are great if you have those items on hand or.

You can cook Spaghetti and meatballs from scratch using 28 ingredients and 15 steps. Here is how you cook it.

Ingredients of Spaghetti and meatballs from scratch

You need of Tomato sauce.
You need 2 kg of ripe but not squishy tomatoes.
Prepare 1 of large onion.
It’s 1 tbsp of italian spices.
You need 1 tsp of chilli powder.
You need 1 tbsp of dried oregano.
You need 1 tsp of ground ginger.
It’s 1 tsp of garlic powder.
It’s 1 tsp of ground cumin.
You need 1 tbsp of salt.
It’s 1 tsp of ground black pepper.
Prepare 1 tbsp of sugar.
It’s 3 tbsp of olive oil.
You need of meatballs.
It’s 1/2 kg of ground beef.
Prepare 1 1/2 tsp of italian spices.
It’s 1 of handfull chopped parsley.
Prepare 1 tsp of salt.
It’s 1 small of onion.
You need small of bowl of cold water.
It’s 1 of vegetable oil.
You need of pasta.
You need 1 of any pasta you like but better not be tube-like otherwise it would hold too much sauce.
Prepare 1 of water.
It’s 1 of salt.
It’s of garnish.
It’s 1 of fresh basil (to your liking).
It’s 1 of parmesan shavings.

Add crushed tomatoes and bay leaf.

Season with salt and pepper and bring to a simmer.

Return meatballs to pot and cover.

I have searched far and wide to bring you the best ever spaghetti and meatballs recipe.

Spaghetti and meatballs from scratch instructions

Grate tomatoes on the medium holes of the grater in a large bowl. Peel will push up by itself. Try to get as much pulp as possible. Discard peel..
Chop onion in medium sized cubes.
Pour olive oil in pan and immediately add onions. Wait until they are soft but not brown..
Add tomatoe puree and all the spices. Mix and cover and let simmer on low fire..
Chop small onion and parsley very finely. Add to ground meat..
Mix all meatball ingredients together except for water and oil.
Pour some cold water in a bowl. Dip your hands and shape meatballs as small or as big as you like (water helps meat not stick to your hands).
In a shallow pan add a little bit of vegetable oil and then add the meatballs.
Cover and let cook on low fire. Turn around from time to time so as they cook evenly from all sides.
Pour water in a large pot.
Wait until water boils and add salt to your liking (do not over salt it is unnecessary).
Add pasta to boiling water but do not overcrowd so as they dont stick together. Cook until aldente or to your liking.
When meatballs are done add to the tomato sauce and let simmer. The longer you cook the sauce the thicker it gets so cook it to the consistency that you like..
Remove pasta from water and drain. Add tomato sauce and meatballs. Chop some fresh basil and sprinkle on top. Add parmesan shavings.
Leftover pasta sauce (without the meatballs) can be kept in an airtight mason jar in the fridge and it keeps for up to a week so you can make some ahead of time and reheat.

Over the years, I have tested, re-tested, and experimented in an attempt to make killer meatballs.

Mama's Best Ever Spaghetti and Meatballs is my husband's favorite meal of all time so I had to get it right.

For the meatballs, add the bread crumbs to the milk to moisten.

Mix all the meatball ingredients together with the bread crumb mixture.

Shape into golf ball sized balls, and gently drop into the simmering sauce.