Italian Meatballs and Spaghetti
Recipe By: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound spaghetti noodles
  • extra virgin olive oil
    FOR THE MEATBALLS
  • 1 lb ground beef
  • 1 egg
  • ¼ cup milk
  • ½ cup breadcrumbs
  • ½ teaspoon salt
  • 1 teaspoon oregano
  • 1 tablespoon fresh parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon fresh ground pepper
  • ¼ cup grated parmesan cheese
    FOR THE SAUCE
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, minced
  • 3 cloves garlic, minced
  • 2 - 14oz cans crushed tomatoes
  • 2 - 14oz cans diced tomatoes1/4 cup fresh basil, minced or 2 tablespoons dried basil
  • 1 teaspoon sea salt
  • freshly ground pepper
Preparation Instructions

  1. TO MAKE THE MEATBALLS
  2. Place all the ingredients in a large mixing bowl and use your hands to mix together.
  3. Using a 2 tablespoon scoop, scoop the meatballs out onto a tray and set aside.
    TO MAKE THE SAUCE
  4. Heat olive oil in a large stock pot or dutch oven over medium heat. Once hot add the onion and sauté until just starting to soften, then add the garlic and saute another minute.
  5. Add the crushed and diced tomatoes, basil and salt.
  6. Add the meatballs to the sauce so they are in a single layer and covered with sauce. Bring to a boil, once boiling, reduce heat to low, cover and simmer for 3 hours.
  7. Once you are getting close to the sauce being done, bring a large pot of salted water to a boil and add your spaghetti noodles, cook according to package directions.
    TO SERVE
  8. Place desired amount of noodles in a bowl or on a plate and top with meatballs and sauce and some parmesan cheese.
    TO MAKE THIS A FREEZER MEAL
  9. Make the meatball mixture and scoop them out onto a baking sheet and freeze them on the sheet so they do not stick together. Then place the meatballs into a freezer bag and you can pull out what you need.
  10. You can also make and then freeze the sauce.
  11. To thaw, place the sauce and meatballs in the crock pot on low for 8 hours.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/04/italian-meatballs-and-spaghetti/