Spaghetti and Meatballs, Oh My!

Who doesn’t love Spaghetti and Meatballs?  This recipe is simple, cost-effective, ready in under an hour and freezes great!  I delight in Spaghetti of all kinds, but there’s just something so charming about homemade meatballs – maybe I watched Lady and the Tramp one too many times…

Ingredients:

• ¼ Cup finely grated Parmesan, plus more for garnish
• ¼ Cup chopped, fresh Parsley - I prefer Italian parsley, I think it's just much easier to chop
• 2 Garlic Cloves, minced
• 1 large Egg
• 1 Pound Ground Beef
• ¼ Cup Dried Breadcrumbs
• 1 Tablespoon Olive Oil
• 1 28 Ounce can of Crushed Tomatoes in puree
• ¾ Pound Spaghetti
• Course Salt and Pepper

Source: MarthaStewart.com

 Please ignore the bananas, they just wanted some camera action too!

Preparation:

            First, bring a large pot of salted water to boil.  Meanwhile, in a bowl combine the Parmesan, Parsley, Garlic, Egg, and 1 Teaspoon each of Salt and Pepper.  Next add the Ground Beef and Breadcrumbs (I typically used Italian-style Breadcrumbs).  The easiest way to mix all the ingredients is by hand – never be afraid to get a little dirty, it makes the meal that much sweeter.  I will give one caution - this is a very good time to remove any rings you’re wearing!

            Once the ingredients are thoroughly incorporated, grab a baking sheet and line with foil.  It’s time to form the meatballs.  This recipe should make about 16.  I’ve made this dish several times, it’s one of Aquaman’s favorites, and I never “measure” the meatballs.  I just start forming and have always somehow ended up with exactly 16 Meatballs.

            Now in a 5 quart Dutch oven or large, heavy pot, heat the Olive Oil over medium heat.  Add the meatballs and cook, turning occasionally to brown all sides, about 8-10 minutes. Next add the Tomatoes in puree and bring to a boil.  Reduce to a simmer and cover partially, cook and stir occasionally until the meatballs are cooked through, just about 10-12 minutes.

            Add the Spaghetti to the pot of salted, boiling water and cook until al dente.  Drain the Spaghetti and add to the Dutch oven with the Meatballs and Sauce.  Toss gently to coat the Spaghetti and you’re done!  Plate the Spaghetti and Meatballs and add a sprinkle of Parmesan for presentation.

**A few side notes, I normally do add a few shakes of Italian seasoning to the sauce for a little added va va voom. This time I also decided to add 1 large onion and 1 green pepper to the sauce at the same time I added the Tomatoes in puree.  And please, please, please, don’t forget the garlic bread.  It would be like having Batman, but no Robin!

Say hello to my little friend!

 A close-up of Italian Parsley - yum!