Classic Spaghetti and Meatball

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Classic Spaghetti and Meatball:-Additionally, the sauce is really easy to make and has a short list of ingredients. It is made using crushed tomatoes as well as diced tomatoes of a smaller size, onion, garlic, Italian spice, and fresh basil. It is possible to make an even more expedient dinner by using marinara sauce that you have purchased from a store, such as Rao’s, if you are extremely pressed for time.

Classic Spaghetti and Meatball

 

INGREDIENTS :

FOR THE MEATBALLS

  • ½ cup freshly grated Parmesan
  •  cup Panko*
  •  cup chopped fresh parsley leaves
  • ½ cup milk
  • 1 large egg
  • 1 small shallotdiced
  • 3 cloves garlicminced
  • Kosher salt and freshly ground black pepperto taste
  • 1 pound lean ground beef
  • 1 pound ground pork

 

FOR THE SAUCE

  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • ½ teaspoon fennel seeds
  • ¼ teaspoon crushed red pepper flakes
  • ⅓ cup dry red wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can petite diced tomatoes
  • 1 teaspoon sugar
  • ½ cup chopped fresh basil leaves
  • 1 pound spaghetti

 

Classic Spaghetti and Meatballs - Classic, simple, no fuss dinner here with the most tender and juicy homemade meatballs and spaghetti sauce!

INSTRUCTIONS :

The oven should be preheated at 425 degrees Fahrenheit. In order to get a baking sheet ready, you need first line it with foil, then spray it with nonstick spray or lightly oil it.

 

A big bowl should be used to combine the Parmesan, Panko, parsley, milk, egg, shallot, and garlic as ingredients.

 

One teaspoon of salt and half a teaspoon of pepper should be used to season the dish. Please let it to stand for ten minutes.

 

You can use a wooden spoon or your clean hands to combine the ground beef and ground pork by tossing them together until they are completely distributed throughout the mixture.

 

The mixture should be rolled into meatballs with a diameter of between one and one and a half inches, which will result in around thirty-six meatballs.

 

It is recommended that the meatballs be arranged in a single layer on the baking sheet that has been prepared.

 

After placing in the oven, bake for approximately 12 to 15 minutes, or until the surface is browned; then you should proceed to set it aside.

 

To prepare the olive oil, place it in a large Dutch oven or stockpot and bring it to a simmer over medium heat. Place the onion in the pan and cook it for around two to three minutes while tossing it frequently.

 

This will cause the onion to become transparent. It is recommended that garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes be mixed in for approximately one minute, or until the aroma is released.

 

Before adding the wine, it is essential to remove any browned parts from the bottom of the pot so that the wine may be added.

 

Following the addition of the sugar and tomatoes, season the mixture with salt and pepper according to personal preference.

 

Reduce the heat to a low setting and continue to boil the sauce until it has reached the desired consistency, which should result in approximately twenty minutes.

 

After incorporating the meatballs, cover the pot and make sure it continues to boil for approximately half an hour, or until the flavors have combined together.

 

After that, season it to taste with salt and pepper, and then add the basil. To incorporate the herbs, stir them together.

 

Cook the pasta in a large saucepan of salted water that is boiling, following the instructions on the package; then drain it thoroughly.

 

The meatballs and sauce should be placed on top of this dish so that it can be served immediately.

 

NOTES :

Panko is a type of breadcrumb that is designed in the Japanese style. You can find it in the Asian area of your neighborhood grocery shop.

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