How To Make Spaghetti and Meatballs Recipe | Homemade Marinara Sauce
How to make Spaghetti and Meatballs in homemade marinara sauce. Sharing our secrets for tender, juicy meatballs. This spaghetti and meatballs recipe is a keeper - perfect comfort food!
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Ingredients for Meatballs (makes 22-23 meatballs):
►3 slices white bread crusts removed and diced or torn to pieces
►2/3 cup cold water
►1 lb lean ground beef 7% fat
►1 lb Sweet Ground Italian sausage
►1/4 cup grated parmesan cheese plus more to serve
►4 cloves garlic minced or pressed with a garlic press
►1 tsp sea salt
►1/2 tsp black pepper
►1 large egg
►3/4 cup all-purpose flour to dredge meatballs
►Light olive oil to saute or use vegetable oil
Ingredients for Marinara Sauce:
►1 cup chopped yellow onion 1 medium onion
►4 cloves garlic minced or pressed with a garlic press
►2 - 28-ounce cans crushed tomatoes *see notes
►2 bay leaves
►Salt & pepper to taste
►2 Tbsp basil finely minced, optional
Other Ingredients:
►1 lb spaghetti cooked aldente according to package instructions
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#natashaskitchen #dinner #meatballs
Spaghetti and meatballs  #shortvideo #cooking
Ingredients
- 100g Parmesan cheese, finely grated (plus extra for the top)
- 50g breadcrumbs
- 50ml milk
- Small bunch parsley, finely chopped
- 500g of veal mince (or you can use beef or lamb)
- Salt and pepper to taste
- Olive oil
- 2 sticks celery, finely diced
- 1 carrot, finely diced
- 4 cloves garlic, finely diced
- 1 jar of tomato passata
- 1/2 bunch basil
- 1 packet spaghetti
Method
1. To make the meatballs, add the cheese, breadcrumbs and milk to a bowl and stir to hydrate the breadcrumbs.
2. Add the mince meat, parsley and season with salt and pepper.
3. Mix well until you have a bouncy, sticky meat mixture.
4. Drizzle a good amount of olive oil onto an oven-safe tray. Roll your meatballs just smaller than a golf ball.
5. Once all the balls are rolled, place into a 180°c oven for 25-30 minutes.
6. Get a large pot of salted water on to boil to cook the pasta.
7. In a separate saucepan, add a good amount of olive oil over medium-high heat. Add the celery, carrot and garlic.
8. Season with salt and cook this for 10-12 minutes.
9. Add the tomato passata and bring to a light simmer. Once it's simmering, add your basil and stir through.
10. Cook the sauce for 25 minutes before removing the basil and adding the cooked meatballs to the sauce.
11. Stir well and start cooking your pasta to the packet instructions.
12. Once your pasta is cooked, drain well, preserving some of the cooking water to stir through your meatballs and sauce.
13. Garnish with a drizzle of olive oil, grated Parmesan and a little bit more basil.
Homemade Spaghetti and Meatballs Recipe | Must Try
Homemade Spaghetti And Meat balls
How to make Spaghetti and Meatballs in homemade marinara sauce. Sharing my secrets for tender, juicy meatballs. This spaghetti and meatballs recipe is a keeper - perfect comfort food!
Ingredients!
1/2 lb. ground beef
1 lb. Italian sausage
1/2 cup parmesan cheese
1/2 cup breadcrumbs
1/2 onion, finely chopped
1/2 tbsp. Italian seasoning
1 tsp salt
1 tsp Chicken Bouillon
1/2 cup chopped parsley
1 whole egg
1/2 cup olive oil
For the sauce
1 garlic clove
24 oz pasta sauce
Salt and pepper
Pasta
6 oz. - Spaghetti
1 tbsp. chicken bouillon
Salt for water
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Spaghetti and Meatballs all made in ONE pan and done in 30 minutes!
The meatballs are juicy with a light crust, and the spaghetti absorbs so much flavour whilst it cooks in the tomato ragu. This is a winning dinner with minimal washing up!
Free printable recipe is available on our site:
Ingredients:
Meatballs
500 g (1.1lb) minced beef I prefer to use a higher fat mince (12-20%) for more flavour
1/2 a large onion peeled and finely chopped
1 egg
3 tbsp grated parmesan
3 tbsp panko breadcrumbs
1/4 tsp salt
1/4 tsp black pepper
1 tbsp oil
1 tbsp unsalted butter
Sauce
1/2 a large onion peeled and finely chopped
2 celery sticks chopped
2 garlic cloves peeled and minced
1/4 tsp salt
1/4 tsp black pepper
400 g (14 oz) tin of finely chopped tomatoes
2 tbsp tomato puree (paste for USA)
1 tsp dried thyme
1 tsp light brown sugar
1 beef stock cube crumbled
600 ml (2 ½ cups) just-boiled water
200 g (7oz) dried spaghetti
To Serve:
shaved or grated parmesan
1 tbsp chopped fresh parsley
Instructions
1. Place the minced beef, chopped onion, egg, parmesan, breadcrumbs, salt and pepper into a large bowl.
2. Mix together using your hands, then form the mixture into 16-20 meatballs.
3. Heat the oil and butter in a large frying pan (skillet) and add in the meatballs. Cook for 5-6 minutes on a medium-to-high heat, turning two or three times, until the meatballs are browned all over. They don't need to be fully cooked at this point, as they'll cook further in the sauce.
4. Now we start adding the sauce ingredients to the pan. Move the meatballs to one side of the pan (or just make a bit of a space). Add the onion, celery, garlic, salt and pepper.
5. Cook for 3-4 minutes, stirring the vegetables a few times, until the onions start to soften.
6. Add in the tin of tomatoes, tomato puree, thyme, brown sugar, crumbled stock cube and the just-boiled water. Stir everything together and bring the sauce to the boil.
7. Make a bit of space in the pan and add in the pasta (break in half if it’s too big to fit in your pan). Ensure the pasta is fully submerged in the sauce.
8. Turn the heat down to low, place a lid on and cook for 10-12 minutes, stirring a couple of times, until the pasta is cooked. You will need to separate the pasta with a set of tongs to stop it sticking together when you come to stir it. Add in another splash of boiling water during cooking if required.
9. When the pasta is cooked, turn off the heat and divide the spaghetti between 4 bowls, using a set of tongs. Spoon the meatballs and sauce on top.
10 .Finish with a little shaved parmesan and chopped parsley and serve.
Notes
Can I make it ahead?
Yes, you can make ahead, but note: the pasta will absorb more of the liquid as it cools.If you did want to make ahead:
Cook the dish, then cool quickly. Place in a covered container and refrigerate for up to two days.
Take out of the refrigerator about an hour before reheating to take the chill off the meatballs.
Reheat in a pan with a lid over a low-to-medium heat for 10-15 minutes, stirring a few times during reheating, until piping hot throughout. You will probably need to add a splash of boiling water to loosen the sauce a little.
Can I freeze it?
Yes, leftovers can be cooled, placed in a covered container and frozen.Defrost overnight at room temperature, then reheat as per the instructions above.
Want to change it up?
If you make this recipe a lot and want to change it up every now and then, try:
Adding a teaspoon of chilli flakes or a tablespoon or sriracha to the sauce for a spicy version.
Add 4 tablespoons of double (heavy) cream to the sauce, once the pasta is cooked, for a creamy tomato version.
Top the finished dish with halved cherry tomatoes, a drizzle of pesto and some basil leaves for a fresh Summer version.
Sprinkle 1 tablespoon of Cajun spice on the meatballs when frying, then add in chopped chorizo with the onions and celery for a Tex-Mex twist.
#CookingShow #Recipe #pasta
The BEST Spaghetti and Meatballs Recipe | Chef Jean-Pierre
Hello There Friends, Spaghetti and Meatballs Recipe today! This Spaghetti and Meatballs will be the best you will ever have. Do you know why? Because I'm Half French and Half Italian! Blending the two techniques together makes this recipe just AMAZING! You should really come and check it out. Also leave a comment to let me know what you think.
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