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June 16, 2005

Spaghetti Sauce And Meatballs

SAUCE:

1 clove garlic, chopped
1/4 c. onion, chopped
Sliced fresh mushrooms to taste
Olive oil
1 (8 oz.) can tomato sauce
1 (32 oz.) can tomatoes
1 (6 oz.) can tomato paste
1/4 c. water
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1/8 tsp. parsley
1/8 tsp. chili powder
1 bay leaf
MEATBALLS:

2 lb. ground beef
1 c. Italian bread crumbs
4 eggs
Chopped onion to taste
2 tbsp. garlic
2 tbsp. dried parsley
Olive oil
SAUCE: Cover bottom of 4-quart saucepan with olive oil. Brown garlic, onion, mushrooms in oil. Add remaining ingredients and simmer uncovered over medium low heat until thick, 2-3 hours.

MEATBALLS: Combine all ingredients. Mix together to form balls. If too sticky, add more bread crumbs; if stiff, add egg. Brown meatballs in olive oil on all sides. Add to sauce.
******************
Spaghetti and Meatballs

Thick, red tomato sauce burbling on the stove fills the kitchen with the glorious aroma of a spaghetti-dinner to come! Enjoy this hearty dish with a crisp salad, crusty bread and lots of fresh fruit for dessert.

Estimated Times:
Preparation Time: 20 mins
Cook Time: 80 mins

Servings: 6

Ingredients

1 egg beaten
1/4 cup 2% milk
1 slice of soft white bread
1/3 cup freshly grated Parmesan cheese
1 teaspoon salt divided
1 teaspoon ground black pepper divided
1 teaspoon crushed dried oregano divided
1 pound ground beef
1/2 pound ground pork
2 tablespoons olive oil
1 onion peeled and chopped
3 cloves garlic peeled and minced
28 ounces tomatoes chopped, in juice
1 (6-oz) can tomato paste
1/2 cup water
1 tablespoon sugar
2 bay leaves
8 ounces spaghetti
1/4 cup cheddar cheese

Directions

In a bowl combine the egg and milk and crumble in the bread. Add Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon oregano. Add the ground beef and ground pork and mix well. Wet hands. Measure 2 tablespoons meat mixture, shaping meatballs by hand.

In a deep saucepan heat oil; add onions and garlic and cook until the onions are transparent. Remove the onions and garlic with a slotted spoon, placing them into a small bowl.

Add meatballs to saucepan; brown the meatballs, turning them often. Drain off any excess fat. Stir in the browned onions, garlic, undrained tomatoes, tomato paste, water, sugar, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper and bay leaves. Cover, reduce heat to low simmer. Cook for at least 1 hour, stirring occasionally.

During the last 10 minutes of cooking, cook pasta according to package directions; drain and cover.

Remove the bay leaves before serving sauce over hot spaghetti. Pass the grated cheese.
******************************

This is for Rosie in PA, who was looking for a Betty Crocker meatball recipe for her sister. I'm sure this is the one she wants. It 's on page 298 of my 1956 Edition of Betty Crocker's Picture Cookbook.
SPAGHETTI WITH MEATBALLS
(I did not include the sauce portion of the recipe - use your own favorite sauce recipe or 2 jars of good bottled marinara sauce)

3/4 lb. ground beef
1/4 lb. ground pork
1 cup fine dry bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp. minced parsley
1 clove garlic, cut fine
1/2 cup milk
2 eggs, beaten
1 1/2 tsp. salt
1/8 tsp. pepper
Mix lightly and shape into 1” balls. Brown on all sides in hot fat. Add to your spaghetti sauce and cook for 20 minutes.
**********************************
CROCK POT SPAGHETTI SAUCE AND MEATBALLS

1 lg. onion, chopped
2 ribs celery, chopped
1 lg. clove garlic, chopped
2 tbsp. olive oil
1 can (28 oz.) crushed tomatoes
1 can (14 oz.) crushed tomatoes
1 can (16 oz.) tomato paste
Seasonings to taste - I use salt, pepper, parsley, Italian seasoning and bay leaf
Place olive oil, onion, celery and garlic in crock pot insert. Cover and place in microwave oven. Cook on high until vegetables are soft but not browned (about 5 minutes). Add tomatoes, tomato sauce and seasonings. Cook, covered, in microwave oven until sauce starts to bubble (about 12 minutes). Remove crock pot insert from microwave oven and place it in crock. Cook on high while preparing meatballs.

MEATBALL INGREDIENTS:

1 lb. lean ground beef
4 eggs
Seasoned bread crumbs
1 clove garlic, chopped
Grated Parmesan cheese (2 tbsp. or more to taste)
Salt, pepper, parsley and Italian seasoning to taste
Crumble meat into a large bowl. Add eggs, garlic, cheese, seasonings and about 1/2 cup bread crumbs. Mix lightly, but thoroughly. Add bread crumbs a little at a time until mixture barely holds its shape. Mixture must remain soft.

Lightly shape meatballs, place on microwave safe plate. Cover with waxed paper and cook in microwave oven 5 to 7 minutes. Transfer meatballs to crock pot. Turn crock pot control to low and cook 4 to 6 hours occasionally stirring with a wooden spoon.
*********************
SPAGHETTI SAUCE AND MEATBALLS


SAUCE:

1 clove garlic, chopped
1/4 c. onion, chopped
Sliced fresh mushrooms to taste
Olive oil
1 (8 oz.) can tomato sauce
1 (32 oz.) can tomatoes
1 (6 oz.) can tomato paste
1/4 c. water
1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1/8 tsp. parsley
1/8 tsp. chili powder
1 bay leaf
MEATBALLS:
2 lb. ground beef
1 c. Italian bread crumbs
4 eggs
Chopped onion to taste
2 tbsp. garlic
2 tbsp. dried parsley
Olive oil
SAUCE: Cover bottom of 4-quart saucepan with olive oil. Brown garlic, onion, mushrooms in oil. Add remaining ingredients and simmer uncovered over medium low heat until thick, 2-3 hours.

MEATBALLS: Combine all ingredients. Mix together to form balls. If too sticky, add more bread crumbs; if stiff, add egg. Brown meatballs in olive oil on all sides. Add to sauce.

*****************************
Lightning FAST Spaghetti and Meatballs
Serves 8

Bucatini for 8 (check the box for portions) or use regular spaghetti, penne or mostaccioli

1 Tbls. olive oil
1 large red pepper, chopped
1 large green pepper, chopped
1 large white or yellow onion, chopped
1 Tbl minced garlic
3 large jars (about 25 or 26 oz. each) of jar spaghetti sauce. Mix these. Use all red sauces but mix the flavors. You might get one that's mushroom and peppers, one that's four cheese, one that's spicy. You get the idea. When you mix them, your sauce automatically has more ingredients in it.
1 Tbls. Italian herbs
1 bag (38-oz.) Rosina Frozen Italian Style Meatballs (76 meatballs per bag). Make SURE you get Italian Style meatballs and not cocktail meatballs. Rosina is not the only brand you can buy. It's just my current favorite.

1 cup freshly grated parmesan cheese (parmesan/asiago/romano mix--all work), plus more on the side

First thing, put on your large pot of water to boil for the spaghetti. That takes the longest.

Heat your olive oil in the bottom of a large soup pot. Add your peppers and onions. Saute until they are all softened (3 to 5 minutes). Add the garlic. Stir the garlic around and then open the jars of sauce. Pour them in. Then right from the bag (frozen), toss in your meatballs. (I know this seems weird. I used to brown them first. Believe me, you don't need to.) Add your Italian herbs. Turn the heat on high until you get the whole thing just boiling. Stir periodically so it doesn't start to stick to the bottom. You have to keep it loose so the cold stuff on the top gets moved to the bottom. Once it's all hot, turn it down to medium and just let it "meld" for about 30 minutes. In that time, the meatballs thaw out, everything gets hot and the sauce is ready to go. You can keep it warm longer or turn it off and reheat it after your guests arrive.

When the water is boiling, put a teaspoon of salt (optional) in the water for your spaghetti. Cook your noodles according to the instructions on the box. When they are al dente (just done and slightly chewy), drain them and turn them out onto one side of your platter. Put your sauce with the meatballs on the other side of the platter. (I use the big Thanksgiving platter. You can use two big heat-proof bowls too.) Sprinkle all with parmesan and serve steaming hot. Have your extra parmesan ready to serve. You can have your Caesar salad and garlic bread ready to serve too if you are serving those.

Contributed to our recipe list by Lucky.

Willie Crawford
Chitterlings.com
WillieCrawford.com
Asbestos Induced Mesothelioma

Posted by Willie Crawford at June 16, 2005 10:06 AM

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