Classic Spaghetti and Meatballs
Classic Spaghetti and Meatballs
Serves 8 to 10. Recipe is by Beth Colvin.
For the meatballs:
1 lb. ground beef
1 medium onion, chopped
1 medium bell pepper, chopped
1 tsp. minced garlic
1 tbl. dried basil
1 tbl. dried parsley
1/2 tsp. salt
Heavy pinch white pepper
1 tsp. crushed red pepper
Dash Louisiana hot sauce
11/2 tbl. Worcestershire sauce
1 egg
1/4 cup Parmesan cheese
1/2 cup bread crumbs
1. Preheat oven to 400 degrees. In a large bowl, mix all the ingredients until well combined.
2. Put an oven-safe rack over a lipped baking sheet and spray the rack with nonstick spray. Scoop meat out and form into 1- to 2-inch balls. Place on the rack.
3. Put the rack into the oven and bake for 20 to 30 minutes, flipping over halfway through. Remove from the oven and allow to rest on the rack at least 5 minutes.
For the marinara:
1 tbl. olive oil
1 medium onion, chopped
1 medium bell pepper, chopped
1 tsp. minced garlic
2 tbl. basil, chopped
1 tsp. crushed red pepper
1/2 tbl. oregano
1 cup beef broth
2 (15-oz.) cans tomato sauce
Salt and pepper, to taste
Prepared noodles, about 16 ozs.
1. Put the olive oil in a large saucepan and heat over medium-high heat. Add the onion, bell pepper, garlic, basil, red pepper and oregano and cook, stirring frequently, until onions are soft.
2. Add the beef broth, cover and reduce heat to medium. Cook for 5 to 10 minutes, stirring occasionally.
3. Add tomato sauce, cover, and cook for 20 minutes, stirring occasionally. Season with salt and pepper, to taste.
4. Place meatballs into marinara sauce, turning to coat. Cook on low heat for 5 to 10 minutes, or until meatballs are heated through. Add drained pasta to sauce and stir gently until pasta is coated. Serve.