Best Spaghetti and Meatballs Ever!

I love spaghetti and meatballs..... I watched a food network show and the chef soaked their breadcrumbs in milk before adding to the meat mixture. I gave it a try and it makes a difference! The meatballs were so moist! I also finish cooking my pasta in the sauce.... I cook in boiling water till al dente then just a couple more minutes in the sauce. YUMMO! I also like cooking my sauce in the oven for a couple of hours in my big dutch oven pot, love the roasted flavor the sauce gets. Enjoy!

Best Spaghetti and Meatballs Ever

Ingredients:

Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1/4 cup diced roasted red bell peppers and green peppers

2 cloves garlic, sliced

1/4 teaspoon red pepper flakes, or more if you like it spicy

1 tablespoon tomato paste

One 28-ounce can crushed fire-roasted tomatoes

1 teaspoon dried Oregano

1 tablespoon chopped fresh basil

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

Kosher salt and freshly ground black pepper

Meatballs:

1/4 cup panko breadcrumbs

1/4 cup milk

1 to 2 lbs ground beef

1/4 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley or dried works

2 cloves garlic, minced

1/4 cup minced onion

Kosher salt and freshly ground black pepper

1/2 teaspoon dried Italian seasoning

Preheat oven to 350 degrees.

Instructions: 

For the meatballs: Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef, Parmesan, parsley, minced onion, garlic, Italian seasoning and some salt and pepper and the soaked panko. Mix well to combine; do not overwork. Form into 2 inch- balls. I dump the mixture out onto a sheet of wax paper. Pat into a rectangle about an inch thick. Then cut into rows both lengthwise and width-wise (is that even a word?) Each square should be enough for about a golf-ball size meatball--Form meatballs and place on a cookie sheet that has been lined with parchment paper and lightly sprayed with non-stick cooking spray. Cook meatballs in oven for about 20 minutes. Remove from oven. 

While meatballs are cooking make the Sauce:

Heat the olive oil in a large, dutch oven medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic, roasted bell peppers and pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, oregano, thyme, rosemary, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and bring to a simmer.

When Meatballs are mostly done, add to the sauce. Turn oven down to 250 to 275 degrees. Place the lid onto the dutch oven and put in the oven. let this cook for 1 and 1/2 to 2 hours. 

When sauce is almost ready, cook pasta according to the package directions just to al dente. Drain but save a cup of the water. 

Get your dutch oven out of the oven, and check , if sauce is too thick ad 1/2 to 1 cup of the pasta water and stir. Bring up to a simmer on the stove and add your pasta, let simmer for another minute or two. Garnish individual servings with some grated parmesan cheese. Serve along side a steamed veggie and crusty french bread. Enjoy!!