Spaghetti and Meatballs

Unlike any traditional sauce that could take a whole day to make, this recipe can be done in just an hour with what you already have in your pantry and fridge. The meatballs are super tender, and the serving size is perfect for small families.   

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 4

 

INGREDIENTS:

Meatballs:

½ cup milk

⅓ cup panko breadcrumb

1 lb 20% fat ground beef

1 egg

1 Tbsp olive oil

2 cloves garlic (through garlic press)

½ heaping tsp salt

½ Tbsp parsley flakes

½ Tbsp onion powder

¼ tsp Italian seasoning

⅛ tsp grounded black pepper

¼ cup parmesan

¼ cup mozzarella

Sautéed Seasoning:

Reserve fat from the meatballs

½ medium onion (finely diced)

2 bay leaves

2 teaspoon dried basil

2 teaspoon Italian seasoning

2 cloves garlic

 

Vegetable Puree:

1 28 oz can diced tomatoes 

1 stalk celery (6-8 in long)

1 medium carrot (or 1 tsp sugar)

½ cup water

½ teaspoon salt

 

Pasta:

2 quarts water

1 tsp salt

12 oz pasta

MEATBALLS INSTRUCTIONS:

Heat the milk in the microwave for about 30 seconds, or until warm. Keep a close watch so it doesn’t boil over. Soak the breadcrumbs in the milk and set aside for 10 minutes.

Meanwhile, combine the other meatball ingredients in a large mixing bowl and mix well.

Add the soaked breadcrumbs to the mixture and thoroughly combine with a spatula or your hands if necessary.

Preheat a large nonstick skillet at least 10 inches in diameter and 2 ½ inches deep on medium heat – you will use the same skillet to finish the sauce.

Form meatballs roughly 1 ½ inch in diameter using your hands and place them in the skillet. To ensure they’re the same size, use a trigger release ice cream scoop. This recipe makes about a dozen medium-sized meatballs.  

Cook the meatballs for approximate 10 minutes, until they hold their shapes and have browned. Make sure to turn them gently a few times during the cooking process to ensure even browning.

 

SPAGHETTI SAUCE INSTRUCTIONS:

Remove the meatballs once they’re done cooking but leave the fat in the skillet. If you’re only making the sauce, add 1 tablespoon of olive oil instead.

In the same skillet, sauté the diced onion on medium heat until lightly golden, then add the rest of the seasonings and sauté for an additional minute.

In a blender, puree the diced tomatoes, celery, and carrot. Add this puree into the skillet, then add the water and salt. Bring the sauce to a slow boil, and let it simmer with the lid on for 15 minutes. If you’re using fresh tomatoes, increase the amount tomatoes to 32 oz and skip the ½ cup water; let this sauce simmer for 1 hour. If you’re skipping the carrot, add 1 teaspoon of sugar instead to dull the acidity of the tomatoes.

Add the meatballs back into the skillet. Simmer with the lid on for another 30 minutes.

PASTA INSTRUCTIONS:

Bring 2 quarts of water to a boil, then add the salt. 

Cook the spaghetti for 8 to 10 minutes, or until the desired consistency is reached. 

Drain and add to the spaghetti sauce to serve.