Grandma Maroni’s Spaghetti & Meatballs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR THE SAUCE:
6 oz olive oil
12 cloves garlic, finely sliced
1 large Spanish onion, finely diced
2 (28 oz) cans San Marzano tomatoes, crushed
1 tsp salt
1/2 tsp pepper
large handful basil leaves, julienned
FOR THE MEATBALLS:
1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves
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Directions: |
Directions:FOR THE SAUCE:
Add oil to a medium heavy bottomed saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft. Add garlic. Cook until just beginning to brown.
Add tomatoes, with their juices. Season with salt & pepper and stir. Bring to a boil, reduce heat and simmer for 20 minutes.
Remove from heat and add basil.
FOR THE MEATBALLS:
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. |
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:Prep: 15 Cook: 20 |
Personal
Notes: |
Personal
Notes: Not only are these meatballs exceptionally moist and tender, cooking the meatballs and sauce separately keeps the sauce vegetarian.
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