Sunday, November 22, 2009

Spaghetti and Meatballs

There are so many different kinds of spaghetti sauce recipes, and I make a different one just about every time; however, this is my tried and true spaghetti and meatballs recipe.  This makes a pretty huge amount so feel free to freeze whatever you don't use. 


- 1/2 pound of ground beef
- 1/2 pound of ground pork
- 1/2 pound of ground lamb
- 1/2 cup of breadcrumbs
- 1/2 cup of milk
- 1/2 cup of freshly grated Parmesan cheese
- 1 large egg
- 1 large egg yolk
- 1/4 cup fresh parsley, chopped
- 1 Tsp of salt
-  1 Tsp of ground black pepper
- 1/4 Cup vegetable oil

- 2 Tbs of olive oil
- 1 Small Onion, chopped
- 1 Celery stalk, chopped
- 1 Carrot, chopped
- 6-8 garlic cloves,minced
- 1/4 cup (packed) fresh basil leaves, roughly chopped
- 2 Tsp of fennel seeds, ground
- 1 Ounce of red wine
- 2 Large cans of tomatoes

 Pour breadcrumbs in small bowl with milk and let sit for a couple of minutes.  Combine all ingredients for meatballs in a large bowl and add breadcrumb mixture.
Form into 2 inch meatballs.
Heat a 1/4 cup of vegetable oil in a large skillet.
On medium-high heat brown meatballs on all sides in batches and set aside.
Drain oil and turn down to medium heat and add olive oil.
Add onion, garlic, celery, carrot, basil and fennel and saute until onion starts to brown.
Add red wine and scrape up brown bits from the pan.
Add tomatoes with juices and bring to a boil.
Reduce heat and simmer with lid slightly ajar, stirring occasionally for about 30 minutes.

Puree sauce in food processor working in batches if needed. 
Return sauce to skillet and add meatballs.
Cook for about 45 minutes, or until meatballs are cooked through.

Transfer meatballs and sauce to a plate of spaghetti with a little Parmesan.


  1. that sauce looks great - do you think it would work with diced tomatoes instead of whole since i dont have a food processor?

  2. For sure! You can go for a rustic look. I often don't use my processor when I’m making sauce.