You’re probably wondering why this recipe is called “Super Easy Spaghetti And Meatballs Again”? Well because this is my second recipe here for spaghetti and meatballs.
When I saw my Heavenly Spaghetti Sauce And Meatballs #1 recipe I couldn’t resist trying, although I did change it up a bit with the addition of chopped onions and portobello mushrooms to the sauce.
I especially enjoyed the actual meatball in this Easy Spaghetti And Meatballs, very tender and juicy. And I have to say that this version was pretty effortless to prepare and cook. The sauce took less than 15 minutes, and while it simmered I prepared my meatballs. My bread crumbs came from three day old ciabatta. I’ve found that the “Semifreddi’s” brand of ciabatta seems to stay fresh the longest.
Indeed spaghetti and meatballs are a classic Italian dish, however it seems that the meatball did not originate from Italy. This little round patty has a very interesting background. Even though the history of the meatball is obscure and early recipes are rare, there are some clues and indications that point to Persia.
Super Easy Spaghetti And Meatballs Again
Ingredients
TO MAKE THE SAUCE:
2 tablespoons olive oil
1 large sweet onion - chopped
10 ounce portobello mushrooms - chopped
½ stick unsalted butter
2 cans passata or crushed tomatoes (tomato puree with seeds removed) - 28-ounce per can
TO MAKE THE MEATBALLS:
1 cup dried breadcrumbs
½ cup milk
½ pound ground beef (minced beef)
½ pound Italian sausage (American name for Pork Sausage with Fennel Seeds)
1 cup Parmesan cheese
½ cup parsley
½ teaspoon salt
½ teaspoon ground black pepper
2 large egg
2 large garlic - chopped fine
1 pound spaghetti- 1 handful Parmesan cheese - to serve over your spaghetti
Instructions
For the sauce:
- 1 .In a large stock pot, heat your olive oil over medium heat and add your onions, stirring to coat.
- Add your mushrooms, and continue stirring until your onions and mushrooms become limp and are starting to brown.
- Add the butter and stir until blended in. Add your 2 cans of crushed tomatoes to a boil over medium heat.
- Reduce heat to simmer and continue cooking uncovered while you prepare your meatballs.
For the meatballs:
- Pulse day old french bread (crust omitted) in a food processor until fine.
- Combine breadcrumbs and milk in a small bowl stirring until breadcrumbs are evenly moistened. Set aside and rest for 10 minutes.
- Place your beef and pork in a large bowl and break into small chunks. Add 1 cup of parmesan cheese, parsley, salt, and pepper.
- Whisk eggs with garlic in a small bowl and add to the meat mixture.
- Using your hands quickly and gently combine the mixture until all ingredients are combined, being careful not to over mix. Cover and chill in the refrigerator for 15 minutes to one hour.
- Roll your meatballs into a small golf ball size ball and place into your sauce in one layer. Bring meatballs and sauce to a simmer, cover and continue cooking until meatballs are cooked through, 30 to 45 minutes.
- Bring a large pot of salted water to a boil and cook your spaghetti al dente.
- Drain and divide into pasta bowls or a large pasta platter. Pour sauce and meatballs over. Sprinkle with freshly grated parmesan cheese. Serve immediately.
