SPAGHETTI AND MEATBALLS
Servings 8
Ingredients
Meatballs
- 1 lb ground beef
- 1/2 lb ground, sausage
- 1 large onion grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp turmeric
- 1 tsp paprika
- 1/2 tsp crushed red pepper flakes, or to taste
- 1 tsp basil
- 1/4 cup parmesan cheese
- 1 large egg
- 1/3 cup breadcrumbs plain
- salt to taste
- black pepper freshly ground, to taste
Sauce
- 3/4 cup onion chopped
- 1 clove garlic minced, or finely chopped
- 3 tbs olive oil
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 can tomato paste
- 2 cups chicken broth
- 1 tsp sugar or brown sugar
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp oregano
- 1 tsp rosemary
- 1 tsp thyme
- 1 bay leaf
- Italian meatballs
- hot cooked spaghetti
Instructions
Meatballs
- In a large bowl, combine beef, sausage, egg, breadcrumbs, parmesan cheese, grated onion, garlic powder, onion powder, turmeric powder, paprika, red chili flakes, dried basil, black pepper, and plenty of salt (or to taste).
- Using your hands, combine all the ingredients just until blended. Pinch off pieces of the meat mixture and shape into meatballs. Shape mixture by 1-1/2-inch balls
- Using a large electric skillet, Pan-fry in oil over medium-high heat, turning occasionally until browned on the outside. Do not overcrowd the pan, if necessary cook in batches and place on a plate until the sauce is ready.
Sauce
- In the same skillet, cook onion and garlic in oil until tender but not brown. Stir in diced tomatoes, tomato sauce, tomato paste, chicken broth, sugar, salt, black pepper, oregano, rosemary, thyme, and bay leaf
- Simmer uncovered 30 minutes; remove bay leaf. Add meatballs. Loosely cover and cook 30 minutes. Serve over spaghetti. Pass Parmesan cheese. Makes: 8 servings