Tuesday, November 29, 2011

Spaghetti with Meatballs

Spaghetti with Meatballs

I have spent a lot of time making meatballs and sauce to come up with just the right texture. I think I have finally created just the right recipe. I make my meatballs small because I like them to be eaten in one or two bites. Plus my kids like them small also. I feel 1 inch in diameter is the best size. Sometimes I double the recipe and freeze some of the uncooked balls. It is great for those busy nights. I don't use fresh herbs or garlic in my meatballs because I find it messes with the texture. I brown the balls before adding to sauce because I like it to be a little crunchy on the outside and soft in the inside. I don't cook the balls all the way through because it makes them too tough. Plus it adds a lot of flavor while cooking in the sauce. I use fresh bread crumbs from day old baguette. Some of you may wonder why I add sugar. You don't have to add it. I find it helps cut acidity in the sauce. Give them a try and I believe you will say they are super Delish. 


1 lb ground beef
2 tsp dried oregano
2tsp dried basil
salt and pepper
1 medium onion
1 egg
1/4 c. bread crumbs.
1/2 c. parmesan cheese
4 tbs olive oil
2 cloves of garlic
2 tsp. sugar
2 15 ounce cans of tomato sauce
1 lb spaghetti

Recipe for meatballs

In a large bowl add ground beef, 1 tsp. of dried oregano, 1 tsp. of dried basil, and salt and pepper. Take half the onion and grate on the smallest size about a 1/4 of the onion in the bowl. Then add bread crumbs, 1/4 c. parm cheese and 1 egg.  Using your hands mix all ingredients together thoroughly. Shape into small 1 inch balls. Heat skillet with 2tbs oil on high while shaping the rest of the balls. Once the pan is piping hot add them to pan and brown on each side. Don't cook all the way through. Put them all on the side while you make the sauce. 

Recipe for sauce

I like to make the sauce in the same pan because you get all the browned bits off the bottom of the pan. Add 2 tbs of olive oil and the other half the onion (chopped). Cook for about 3 min. Then add garlic and cook for about 1 minute. Add 2 cans of tomato sauce, 1 tsp of oregano, 1 tsp basil, salt and pepper to taste. Let this come to a bubble and then add meat balls. Cover and cook for 15 minutes. Add 1/4 c. parm cheese and 2 tsp sugar. Cook for another 5-10 more minutes.  Cook pasta until al dente. 


  1. YUM! I'm making this on Monday!

  2. I always add sugar to my sauces!! :S Is that weird? haha....

    Your meatballs look delicious! :) I've only made meatballs once (because I don't cook a lot), but the texture of mine weren't all that great- I might have to follow this recipe next time I'm making meatballs!

  3. Ahh I have been craving spaghetti and meatballs for about a week now! I've never actually attempted to make it from scratch because I thought a bottle was just so much easier but I'm definitely trying your recipe!

  4. Thanks guys. Von, it isn't weird that you have always added it. So many people don't and I think it is that one ingredient you would have never thought to add. I hope you guys give it a try and it turns out great. Don't be discouraged if it doesn't at first because it took me about 5 times to get it just the way I and my family like it.