Spaghetti and meatballs is a dish that is both Italian and American. The three main ingredients in the dish are spaghetti, tomato sauce, and meatballs. This dish can be prepared in a number of ways, and is a great family dish or a treat for guests. It is one of the easiest to make and is sure to please everyone.
The recipe for spaghetti meatballs consists of a sauce and meatballs. The meatballs should be cooked before the spaghetti is. The spaghetti should be cooked until it is almost al dente. Then, add the meatballs to the sauce and simmer them for seven to ten minutes. The meatballs should reach a temperature of 160 degrees Fahrenheit.
To make this delicious dish, start by browning the meatballs in the extra virgin olive oil until they are no longer pink inside. Next, add the crushed or whole tomatoes and the seasonings. If desired, you can also add wine to the sauce. After the meatballs are cooked, add the sauce and the pasta.
The ingredients for this dish include ground beef or pork, eggs, bread crumbs, milk, Parmesan cheese, seasonings, and mashed San Marzano tomatoes. Once everything is mixed, shape the meatballs into desired shapes. These meatballs are perfect to serve with spaghetti or as a standalone meal. Using pantry staples to make these delicious meatballs is a great way to make dinner on a budget. You can even prepare this meal a day ahead of time and reheat it in a microwave for faster meal preparation.
You can make your own spaghetti meatballs by simply combining all the ingredients listed above. Then, simply cook the spaghetti until it is al dente, toss with the meatballs, and serve! If you don’t want to make the entire meal from scratch, you can freeze the sauce and meatballs in a freezer. Just make sure you leave some space in the container for the sauce to expand.
Before cooking, you should coat the meatballs in flour to prevent them from breaking apart. Heat 3 tablespoons of olive oil in the same pot as onions, and add the meatballs in batches. Each batch should take about one and a half minutes. Once browned, remove them from the pot and let them rest for ten to fifteen minutes. After that, they should be drained and set aside.
For the sauce, add 1 tablespoon olive oil to a large pot. Saute the onions for four minutes, then remove them and set aside. Add the remaining ingredients and stir until combined. Add the salt and pepper to taste and mix well. Transfer the mixture to a large bowl. Stir well to combine and refrigerate for at least 10 minutes. Once cool, roll the mixture into small balls, sprinkling a little water on top if necessary.
The meatballs can be browned in a pan before transferring to the sauce. If not used immediately, they can be refrigerated for up to three days. Once thawed, the meatballs can be added to the sauce and simmered for about 10 minutes.
Once the meatballs are cooked, move them to a plate and add some sauce to cover them. The meatballs should be golden brown in color. While the sauce is simmering, cook the spaghetti according to package directions. Once the pasta is done, serve it with the meatballs and sauce.
Once the meatballs are brown, add the crushed tomatoes, as well as seasonings. Add a tablespoon of sugar to balance the acidity. Continue cooking for eight to ten minutes, covered. Serve over hot spaghetti. The meatballs should be cooked through and the sauce should thicken.
The sauce can be prepared several hours ahead of time. For extra convenience, it can be made one day in advance. After baking, the meatballs can be stored in a covered container in the fridge. This sauce can be reheated in the microwave or saucepan.