From The Kitchen of A Military WIfe

Classic Italian Spaghetti & Meatballs

Posted on: January 24, 2010

Let me just say I just ate this and it was AMAZING!  Like you feel as if you should have paid lots of $$ for this but didn’t kind of amazing.

Ok so here’s the recipe.

Sauce Ingredients:
2 T olive oil (not vegtable oil, you must use olive oil)
1 onion- minced
4 cloves garlic-minced
1 can tomato puree
1 can tomato sauce
3 t fresh parsley or 2 t dried parsley
1 t dried basil or 2 t fresh basil
1/2 t dried oregano
2 t salt
2 T sugar
About 1/2 cup water

Meatball Ingredients:
1/2 c breadcrumbs (split)
1/4 c milk (I always cook with whole milk it is much more flavorful)
1 egg (whisk egg in a separate bowl before adding it to meatball mix)
2 t fresh parsley
1/2 c grated Parmesan cheese ( for extra flavor you could use fresh Parmesan but on an E-3’s salary I buy the jarred stuff)
1 clove minced garlic
1/4 t garlic powder
1/4 t salt
1 lb ground sirloin

Sauce Directions:
Keep in mind that this sauce takes 2 hours to cook, so it is most likely not a weeknight meal. Put the onion, garlic, and olive oil in the stockpot for the sauce.  Make sure that they are thoroughly coated with olive oil and cook over low heat for 5 minutes.  Then add the tomato sauce, puree, parsley, basil, oregano, salt, sugar, and 1/2 c water. This will seem like too much water but you will need it! This sauce needs to simmer over a 2 hour period make sure you are stirring it every 5-10 minutes adding more water if needed.  After it has been cooking for 1 hour you will prepare your meatballs in a separate bowl.

Meatball Directions:
 Soak 1/4 c of the breadcrumbs with the milk in a large bowl.  Then add ALL of the other meatball ingredients to the bowl.  Using your hands mix until everything is thoroughly combined.  You then want to form small balls and place these in the spaghetti sauce.  Depending on how large your meatballs are that is how long you need to continue to cook the sauce.  At least 30 min-1 hour more should thoroughly cook your meatballs. When you are ready to serve them pour the sauce over your cooked spaghetti noodles ( I use whole wheat noodles) and top with more parmesean and minced parsley or basil.  ENJOY!

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1 Response to "Classic Italian Spaghetti & Meatballs"

Hey! So when you say tomato sauce how much is tht exactly? 8oz?? An the purée is 13 oz??

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Welcome To My Cooking Blog!

Welcome Everyone! I'm Alicia and I am a military wife currently living in Hawaii. I LOVE cooking and everything it involves :D This blog is here to show you that you can make AMAZING food in your own house :) For much less money than what you would pay if you went out at a restaurant. I hope you enjoy the recipes!

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