When I make this for my family of six, leftovers are very rare. In the event we do have something to stick in the fridge, I always hide them. This is one of those incredible foods that actually tastes better after sitting in the fridge overnight. If I have the time, sometimes I will make this a day in advance and leave it overnight on purpose. Check out what they are saying about this recipe over at Group Recipes:
“This homemade version of spaghetti and meatballs is so simple and the best I have ever had.”
You will forget every recipe you have for spaghetti and meatballs, I know I have!
Ingredients
2 eggs
1/2 cup whole milk
3 slices fresh French bread made into crumbs in food processor or blender
2 pounds ground beef
1/2 cup finely chopped onion
2 tablespoons chopped parsley
1 clove garlic, smashed, minced
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
Sauce:
3 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, smashed and minced
1 tube double concentrated tomato paste
Domino sugar, to taste
2 teaspoons kosher salt
2 teaspoon dried leaf oregano
2 teaspoon dried leaf basil
freshly cracked black pepper to taste
1 large can (28 to 36 ounces total) crushed Italian tomatoes (I like to use “Glen Muir” organic fire roasted tomatoes)
16 ounces thin spaghetti
Kraft parmesan cheese, fresh parsley
Instructions
Make meatballs: In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended.
Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes.
In a Dutch oven, in hot oil over medium heat, sauté the onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
Taste and adjust seasoning, adding more salt, if necessary. Add meatballs, along with juices from pan; cover and simmer 50 to 60 minutes longer, stirring from time to time.
Cook spaghetti according to package directions; drain and toss in a little butter and parmesan cheese for flavor.
Serve spaghetti topped with meatballs in sauce; sprinkle with freshly grated Parmesan cheese and minced parsley.
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Quick Tip: Toss your meatballs into a sub and skip the pasta. Delish!
Thanks again to Group Recipes for this traditional and yummy recipe.
