Spaghetti & Meatballs
A classic recipe for savory meatballs in a rich tomato sauce.
Ingredients
Sauce Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 6-ounce can tomato paste
- 1/2 cup red wine
- 2 28-ounce cans crushed tomatoes
- 2 tablespoons sugar
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
Meatball Ingredients
- 2 pounds ground turkey or beef
- 1 medium carrot, peeled and shredded
- 4 cloves garlic, minced
- 1 medium onion, chopped fine
- 1/3 cup bread crumbs
- 1 egg
- 1 teaspoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pinch crushed red pepper flakes
Instructions
Sauce Directions
- Heat olive oil in a large stock pot. Add onion and saute until translucent, about 3-4 minutes. Add garlic and saute additional minute.
- Add tomato paste and mix well. Cook tomato paste for approximately one minute, then deglaze the pot with the wine.
- Add the remaining sauce ingredients and mix well. Simmer, covered, over low heat for one hour.
Meatball Directions
- While the sauce is simmering, prepare the meatballs. Move an oven rack to the top setting and heat the oven to broiling. Line a sheet pan with a piece of foil.
- In a large bowl, combine the meatball ingredients and mix well with your hands.
- Keeping hands wet (keep a small bowl of water next to you during this step), form meat mixture into golf-balls sized meatballs and place on foil-lined baking sheet.
- Broil meatballs for 10 minutes.
- Add meatballs to sauce and simmer for an additional 10-15 minutes. Serve over your favorite pasta.
Notes
This makes a LOT of sauce and meatballs. I usually make this and halve everything so I can freeze half for later.