My Homemade Spaghetti Sauce & Meatballs

I really enjoy recipes that don't require specific directions...everyone knows how spaghetti sauce should taste...some people like theirs sweeter (I'm not one of them) but it is easily made to suit individual tastes!

Spaghetti Sauce & Meatballs
Recipe courtesy of Me


For Sauce
  • 1 large can of San Marzano tomatoes
  • 2 cans of tomato sauce + 1/2 of a can of water
  • 1/2 of a yellow onion, chopped
  • 5 cloves of garlic, minced finely
  • 2 tbs. Italian seasoning
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 tbs. olive oil
For meatballs
  • 1 lb. Ground Round
  • 1 egg
  • 1 cup or so of Italian breadcrumbs
  • 2 tbs. Worcestershire sauce
  • 1 shallot, minced
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. Oregano
  • 1/2 cup Parmesan Cheese
  • Coat bottom of a large sauce pot with the olive oil and turn heat on medium.
  • Add chopped onion and cook until golden.
  • Add garlic, salt, pepper and Italian seasoning. Cook for about 3 minutes.
  • Add large can of tomatoes, 2 cans of sauce and 1/2 small can of water.
  • Stir to combine and turn down heat to simmer on medium low for about an hour.
  • (Splatter guards come in handy during this time!)
  • Meanwhile, preheat oven to 350 degrees.
  • Mix ground round, egg, salt, pepper, shallots, breadcrumbs, Worcestershire sauce, Parmesan cheese and oregano with your hands until well combined.
  • Using a small scoop, form into small-to-medium sized meatballs.
  • Place each meatball on a baking sheet.
  • Put meatballs in oven for 20 minutes or until cooked through.
  • After meatballs are cooked, remove them from the pan with a slotted spoon and add them to the spaghetti sauce.
  • Continue simmering for another hour or so.
  • Serve on top of your favorite pasta or serve as meatball subs!

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