Spaghetti and Meatballs

Monday, December 14, 2020

Everyone has a spaghetti and meatball recipe.  Mine is really really simplicstic.  This one is made with ground beef, veal and pork mixed together.  It's sold like this at my local grocer.  If you were making this mixture from scratch - use equal portions of those three meats.  The ones you don't cook can be shaped and frozen for another meal.

Spaghetti and Meatballs

December 14, 2020

Yield: 4 servings

Prep time: 5

Cook time: 30

Total time:

Ingredients

1/2 lb ground beef
1/4 cup breadcrumbs
salt, pepper,
1 tsp oregano
Crushed Tomatoes
2 tbsp tomato paste
1/2 onion, finely diced
2 cloves garlic, crushed
2 oz pasta per person

 

Instructions

Add the meats to a glass bowl (will stick to plastic ones) - add the breadcrumbs, salt and pepper - mix with your hands to combine.  Pinch off portions about 2 tbsp in size, or use a cookie scoop if you are ocd.  Try to make them as evenly in size as possible so they cook in the same amount of time.

 

Add 1 tbsp oil, to a skillet, add the meatballs - over medium high heat.  Do not move them too soon, allow them to cook for 3-4 minutes - this allows them to release from the bottom of the pan. 

 

When the meatballs are browned, add the finely diced onion and garlic, stirring to release the fragrance but don't let the garlic burn, this will take about 2 minutes.

 

Add the tomato paste to the mixture, schmear into the bottom of the pan, then add the crushed tomatoes.  You may need to add a smidge of water if this is too thick.  Cover, and simmer on low for 10-15 minutes while you prepare the pasta.

 

To cook the pasta, bring a large pot of water to boil over high heat.  Add the pasta needed per instructions, add 1 tbsp of salt to the water, and stir to prevent sticking.  Cook according to package directions

All photographs copyright Janet S. Grey

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By Krumpetina