Monday, June 21, 2010

Spaghetti & Meatballs

a few weeks back i asked friends to share their favorite spaghetti & meatballs recipes (i was curious, and wanting to try something new). so now i have several new recipes to try out, and new recipes always make me happy. here is my own recipe (that i found in a betty crocker pasta cookbook, but have tinkered with over the years). this recipe is written for making mass amounts of sauce and meatballs...because i love cooking in bulk and utilizing the deep freeze! These recipes make more meatballs than you need for the sauce, so eyeball it...put as many meatballs as you want in your sauce, but the rest will freeze well on their own without the sauce.
Spaghetti & Meatballs

3 lbs. Ground Beef
1 cup diced Onion
1 ½ cup Bread Crumbs
1 cup Milk
4 Tbs. Grated Parmesan Cheese
2 Tbs. Fresh Parsley, chopped
2 tsp. Salt
1 tsp. Oregano
½ tsp. Pepper
2 Eggs

Mix all ingredients, shape into balls and bake at 350° for 15-20 minutes, or until meat is done.

3 Tbs. Olive Oil
1 ½ cups diced Onion
3 Cloves Garlic, pressed
28 oz. can Diced Tomatoes
28 oz. can Crushed Tomatoes
28 oz. can Tomato Sauce
3 cans Tomato Paste (6 oz)
½ cup chopped Fresh Parsley
¾ cup Water
3 tsp. Sugar
3 tsp. Salt
2 tsp. Basil
1 ½ tsp. Pepper

In a large pot heat oil and cook onion & garlic until onion is tender. Stir in remaining ingredients and heat to boiling. Then reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Add meatballs to sauce; cover & simmer 15 minutes.

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