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Really Really Good Spaghetti and Meatballs Recipe

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This recipe for Really Really Good Spaghetti and Meatballs, by , is from The Amson/Lecours Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Meatballs:
Medium Onion
2-4 cloves Garlic (depends how much you like it!)
1 tbspn. butter
Olive oil for sauteing
1/2 cup fresh breadcrumbs (I go to the bakery and ask for them when I need them)
1/2 cup heavy cream
1 lb Lean organic ground beef
1 lb ground pork
2 tbspns. each fresh thyme, oregano, basil (use your judgement - I probably err on the side of too much so if 2 tbspns doesn't seem enough - add more.)
1 egg beaten
Salt & Pepper

Tomato Sauce:
4-6 cloves Garlic
Medium Onion
2 28oz cans Muir Glen Organic Peeled Plum Tomatoes (or another brand - I just happen to think that Muir Glen have great flavour for a tinned tomato.)
tspn. Dried Basil
tspn. Dried Oregano
10-15 fresh basil leaves (if you have them)

1 lb Spaghetti
Fresh Parmesan

Directions:
Directions:
Meatballs:
Chop onion finely and mince garlic
Heat butter and a little olive oil in a saute pan.
Add onion and minced garlic and saute over medium-low heat until soft and almost translucent (about 5 mins.)
Place breacrumbs in a bowl. Pour cream over breadcrumbs and let sit until cream is fully absorbed.
In a large bowl, mix beef, pork, onions, cream-soaked breadcrumbs, herbs and beaten egg.
Add salt and pepper to taste

Heat olive oil in saute pan. Roll meatballs between palms - size depends what you prefer. (I like them to be about the size of a large walnut. If you like them bigger, that's fine, just adjust cooking time.)

Place meatballs in hot oil - adjust heat so that meatballs can cook without burning. Don't overcrowd them - cook them in batches and take your time letting them get nice and brown.
Transfer to paper towel on a plate and place in 250 oven to keep warm.

To make sauce:
Heat olive oil in deep saute pan
Finely chop onion and garlic
Add to saute pan and cook slowly until translucent (about 5 minutes.)
Add dried herbs and cook mixture for 2-3 minutes
Add two tins of tomatoes with their juice
Use back of large spoon to break tomatoes up into smaller pieces
Allow tomatoes to simmer over medium-low heat for 20 - 30 minutes (use a splatter guard to make like easier.)
Remove sauce from heat. Adjust seasonings (add salt and pepper as needed).
Finely shred fresh basil leaves and stir into sauce. (Optional)

Bring large pot salted water to boil.
Cook spaghetti (al dente - don't overcook.)

Serve in large shallow bowls (or teacups - who cares, just eat it!) Don't mix the pasta and sauce first as that can make the pasta soggy. Just dish up the pasta, top with the garlicky sauce, a couple or six meatballs and have plenty of fresh parmesan and a grater on the table.

Number Of Servings:
Number Of Servings:
Who's eating?
Preparation Time:
Preparation Time:
A long, cold Fall afternoon
Personal Notes:
Personal Notes:
Number of Servings: Who's eating?

Preparation time:
A long, cold Fall afternoon will do it.

Pour yourself a glass of really good red wine, put some great mood music on, and pretend you're Julia Child. This is fun cooking - no stress, lots of fantastic smells, old-fashioned, gratifying food that everyone will eat happily.

 

 

 

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