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Spaghetti and Meatballs (recipe adapted from Ina Garten Barefoot Contessa Family Style)

This is my go-to recipe for spaghetti and meatballs. I took a cue from another one of Ina Garten’s recipes and discovered an easy shortcut that I’m sure she would approve. Instead of frying the meatballs on the stove-top and making a mess, line a baking sheet with parchment paper and bake them in the oven. This is a great dinner sure to please the whole family.

Ingredients

meatballs

  • 1 pound ground pork
  • 1 pound ground sirloin
  • 1 cup fresh white bread crumbs
  • 1/4 cup seasoned dry bread crumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • kosher salt and freshly ground black pepper to taste
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, beaten
  • 3/4 cup water (optional)

sauce

  • 2 tablespoon olive oil
  • 2 cups yellow onion, chopped
  • 6 cloves garlic, chopped
  • 1 cup red wine
  • 2 (28-ounce) cans crushed tomatoes
  • 1/2 cup fresh flat-leaf parsley, chopped
  • kosher salt and freshly ground black pepper to taste

other

  • 2 pounds spaghetti, cooked according to package directions
  • Parmesan cheese, grated

Preparation

Make the meatballs. Preheat oven to 400°F. Line a heavy-rimmed baking sheet with parchment paper. In a large bowl, and using your hands, combine the ground meats, bread crumbs, parsley, Parmesan cheese, kosher salt, pepper, nutmeg, egg, and 3/4 cup warm water (optional). Form into similar sized meatballs, about two inches each. Line meatballs on baking sheet and bake until browned and juices run clear, about 25 minutes.

Make the sauce.  Over medium heat, add olive oil to large frying pan.  Add onions and garlic and fry until onions soften. Add the wine and increase heat to high. Cook until wine cooks down.  Turn heat down to low, and stir in the tomatoes, parsley, salt, and pepper.

Add the meatballs to the sauce, cover, and simmer until the meatballs are cooked through. Serve over spaghetti with Parmesan cheese.

Spaghetti

Other Ideas:  Leftover parsley? Check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

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