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Spaghetti and Meatballs is one of the most popular of current trending foods in the world. It's simple, it's fast, it tastes delicious. It's appreciated by millions every day. They are nice and they look wonderful. Spaghetti and Meatballs is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can have spaghetti and meatballs using 16 ingredients and 6 steps. Here is how you can achieve that.
Ingredients needed to serve Spaghetti and Meatballs:
- 1 shallot
- 6 cloves garlic
- 500 g lean ground beef
- 1 large egg
- 1 tsp ground oregano
- 1 tsp ground basil
- 3 slices white or whole wheat bread
- 1 tsp sea salt
- 1 medium onion, chopped
- 1/2 tsp red pepper flakes
- 1/4 cup tomato paste
- 1 large (28 oz) can whole tomatoes
- 1 tbsp sugar
- 1 lb dry spaghetti noodles
- 1 large handful fresh basil, roughly chopped
- 1 large handful fresh Italian parsley, roughly chopped
Serve sauce and meatballs over cooked spaghetti. I make Martha's spaghetti sauce recipe from her "Comfort Food" cookbook with San Marzanos from our summer garden. I keep it in the freezer and it was outstanding with the meatballs. Please don't wipe out the pan. the oil, in which the meatballs were cooked, is what flavors the tomatoes and makes the sauce!
Directions to make Spaghetti and Meatballs:
- Pulse the shallot and 3 cloves garlic in a food processor until they're finely minced. Add them to a large mixing bowl along with the beef, egg, ground oregano and ground basil.
- Dip 2 slices of bread in cold water. Squeeze the water out and crumble the wet bread into the meat mixture. Rip the third slice of bread into small pieces and add it too. Add 1 tsp salt and several grinds of black pepper, then knead everything together until well-combined.
- Put a large pan on medium-high heat. Use your hands to form balls from the meat mixture, about 1 1/2 inch in diameter. You should end up with about 12 meatballs. Add a splash of veg oil to the pan and brown the meatballs evenly. It should take around 5 to 7 minutes.
- Remove the meatballs and set them aside. Clean any burned bits and excess oil from the pan, then add a fresh splash of veg oil, the onions and pepper flakes. Fry until the onions soften, about 1or 2 minutes. Cut the remaining 3 cloves of garlic into thin slivers and add them to the pan. Continue frying another 1 minute.
- Stir the tomato paste into the pan. Let cook 2 to 3 minutes then add 1 cup water. Add the can of whole tomatoes, juice and all. Crush the tomatoes by hand as you drop them in. Stir in the sugar. Return the meatballs to the pan. Cover and turn the heat down to medium-low. Simmer for 5 minutes, remembering to gently turn the meatballs over every so often. Check the seasoning and add extra salt and pepper to taste.
- While the sauce continues simmering, cook the spaghetti according to the package instructions. When the noodles are almost cooked, add the basil and parsley to the sauce. Toss the noodles with the sauce and top with plenty of freshly grated parmesan cheese when serving.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Remove and drain on a paper towel after each batch. In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Heat a large saucepan over a medium heat and add the olive oil. Spaghetti and Meatballs--nearly everyone's favorite "Italian" dish--is truly international fare.
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