Lately I’ve been craving Spaghetti and Meatball Sandwiches. Since these yummy sandwiches make use of leftover Spaghetti and Meatballs; first I had to make the Spaghetti in order to have the leftovers. (See What To Do with those Pesky Left-Overs? for the sandwiches). Can’t put the cart before the horse, so I’ve made a big bowl of Spaghetti with plenty of yummy meatballs for later.
I know most people fry up their meatballs before placing them into the sauce. I’ve even seen some recipes that call for uncooked meatballs, although I’ve never tried that – seems the balls would fall apart. I like to bake my meatballs for two reasons – I can fit more balls on a baking sheet than I can in a skillet (the more meatballs cooked at once, the less time it takes since you aren’t cooking in batches), and baked is healthier than fried.
Whenever I make Spaghetti with Meatballs; I like to make a big batch – a pound of noodles with two and a half pounds of meatballs. Yeah, that’s a lot. You can feed a crowd or have plenty of leftovers for those yummy sandwiches and then some. It really doesn’t take anymore time to make a big batch as it does to make a small batch (except maybe forming the balls themselves) so why not go for it?
My sauce starts with a jar of commercial sauce and from there I create a sauce that is almost as yummy as sauce made from scratch using home-grown tomatoes. Of all the brands out there, I prefer Bertolli Organic sauce as a base. If you have your own home-made sauce, by all means use it!
Spaghetti with Meatballs
Ingredients – Meat Balls
1 1/2 lb Lean Ground Beef
1 Lb Mild Italian Sausage, mild or hot
1 Tablespoon Italian Seasoning
2 Tablespoons Roasted Garlic, chopped
Salt and pepper to taste
2-3 Slices of crusty bread, broken into small pieces
1-3 Tablespoons Milk
Preheat oven to 350-degrees
In a small bowl, place crusty bread, torn into small pieces. Add enough milk to moisten bread.
In a large bowl, combine ground beef, Italian sausage and roasted garlic. Season with salt, pepper and Italian seasoning.
Add bread mixture to meat mixture. Kneed to blend well.
Form the meat mixture into desired meatballs of approximately the same size. Place balls on a rimmed baking sheet. When all the meat balls have been formed, place into the oven and bake, shaking pan occasionally for even browning, until cooked through.
Small balls cook in 10-15 minutes; large balls cook in 15-20 minutes.
While meatballs bake, make the sauce.
Ingredients – Pasta Sauce
1 Tablespoon Butter
1 Tablespoon Olive Oil
2-3 Garlic Cloves, chopped
¼ Cup Onions, finely Chopped
¼ Cup Carrots, finely chopped
1 Can (14.5) Oz Italian-Style Tomatoes, Crushed
1 Jars Basic Spaghetti Sauce
½ Cup Red Wine
Chop garlic, onions and carrots. Set aside until ready to use.
In saucepan, melt butter with olive oil over medium heat. Sauté carrots and onions until tender, 3-4 minutes. Add garlic, sauté without allowing garlic to color, 1-2 minutes.
Add the crushed tomatoes and spaghetti sauce. To the now empty jar of sauce, add the red wine. Swirl jar around and pour into the saucepan. Stir to blend. Bring to a full boil, lower heat to simmer.
When meatballs are cooked through, add to sauce. Let simmer about 30 minutes for flavors to merge and marry. If sauce appears too dry, add a splash or two of red wine to maintain consistency.
While sauce simmers, bring a large pot of salted water to a rapid boil.
Ingredients – Pasta
1 lb Spaghetti or other long, round noodle
Place 1 lb Spaghetti noodles in water, stirring occasionally to promote “dancing” of pasta. Cook al dente, about 10 minutes. Drain well.
Place pasta in a large, warm serving bowl. Pour meat balls and sauce over top, toss well to mix and serve immediately.
This is great with warm, crusty Italian bread and a simple salad
Spero vi piaccia questo delizioso piatto!