How to Make Spaghetti and MeatballsAs any Italian-American grandmother will tell you, everyone should know how to make spaghetti and meatballs. Some argue it's comfort food at its finest.
The beauty of meatballs is that they're versatile, and can be adjusted to use to whatever is on hand, so don't be afraid to experiment. Keep in mind that meatballs need a binding element (such as bread crumbs or egg) as well as moisture (milk, finely diced vegetables, and the like). Also, don't skimp on the salt--if meatballs are under seasoned, it won't matter how much work you've put into them, because they won't taste like much of anything.
Making homemade marinara sauce is simple and satisfying. The combination of onions sauteed in olive oil along with good-quality canned tomatoes and a hint of red pepper flakes will change your mind about bottled sauce forever. A bit of sugar helps brings out the tomatoes natural sweetness and mellow their acidity. Make extra sauce and freeze it for a quick meal another night.
-Hi everyone, I'm Judith, well today, I'll be showing you how to make that classic spaghetti with meat balls. So, the ingredients you will need for this. For the meatballs: 2 slices of white bread, which we've crumbled into small pieces; 2 tablespoons of fat free milk; 8 ounces of sliced mushrooms; 1 jar about 12 ounces of roasted red peppers, drained and chopped, 1 pound of ground turkey; 1 teaspoon of salt; 1/2 teaspoon of Italian seasoning; 1/4 teaspoon of black pepper; 1 tablespoon of minced dried onion; 1 egg; 1 pound of thin spaghetti. For our sauce: We are using 1 tablespoon of olive oil; 1 medium size onion chopped; 1 can of crushed tomatoes; 3 tablespoons of tomato paste; 2 teaspoons of sugar; 1 teaspoon of garlic salt; and half teaspoon of red pepper flakes. So, first things first, let's get a medium size bowl, and we're gonna add in our bread, so I crumbled them up to form small bread crumbs, so our bread into the bowl with the milk, and let that soak for sometime there. We can set that aside for the moment. So, in our large bowl, we're can add in our ground turkey, goes in there, our dried onion, that lovely Italian seasoning, some salt and pepper, then we're gonna add in 1 cup of our chopped mushrooms and half a cup of our red peppers. So, all of that goes in there, which is I boil up for the moment, and then once this is soaked, let's add in our bread and milk mixture. Give that a good stir, in there goes. Alright, so this is gonna be the baste of our meatballs. Now, a lot of people like doing spaghetti with meatballs using ground beef, but honestly, ground turkey works just a well. So, let's get all of that in together, and then we will add in our egg. So, this is gonna be the baste for our meatball mixture. So we can just mix that in very well so all of that combines nicely. Now, we preheated our oven to 400 degrees Fahrenheit, and we've coated the baking sheet with some cooking spray. So, now with this turkey mixture, we're gonna make some meatballs, so let's just get like a little nice round ball, not too large, and obviously just depends on how you like your meatballs, but about that size is good and we'll place them into our backing sheet. So, we're gonna roll this mixture in to balls for the remaining mixture. Our turkey meatballs are now prepared. We've rolled them out. So, they're gonna go in the oven for 15 minutes of 400 degrees Fahrenheit. So, while our meatballs are cooking in the oven, let me just tell you, we cook our spaghetti. We will fill the large part of boiling water, put our dried spaghetti in there and prepare it, drain it; it's all ready to go. So, our spaghetti is not prepared. So, four sauce, let's get a large sauce pan to the side of us. Put it to a medium high heat, and what we're gonna do first is get our oil nice and hot into the pan, and we want to cook our onions and our mushrooms and peppers first. So, we'll get those cooking for about 6 minutes, and these the remaining mushrooms and peppers that we didn't use for our meatballs. Alright, so we'll give that a stir, and we'll be back in 6 minutes. So, onions are nice and translucent. They have softened up with the peppers and the mushrooms. So now, it's time to add in our tomatoes, in there go, our tomato paste in there too, our garlic salt, our red pepper flakes just gonna give it such a nice flavor, and our sugar. I will gonna give that a good stir. That is gonna be a lovely sauce for our meatballs. Now, we're gonna put that and let that simmer with the cover on for 10 minutes. Well, our meatballs are now out of the oven, so they are ready to transfer into our sauce. Our sauce has been simmering for 10 minutes. So, that is lovely, nice, thick, chunky, beautiful just how we want it. So, let's transfer or meatballs. Let them cool even so slightly even so slightly before you handle them. That's gonna be wonderful. We'll put them in with the sauce. As is said, I really like using ground turkey for the meatballs, rather than ground beef. This gives a nice flavor. Alright, let's stir all those meatballs now into that tomato sauce, fantastic, they are all covered. Then, let's bring out our prepared spaghetti, so that was cooked and drained all ready to go and all we gonna do spoon this lively meatball and tomato mixture on top of that, and this is great, I little bit of ingredients goes a long way. You can fee your whole family with this on a dinner night. That is perfect, oh, that's beautiful lovely tomato sauce. Voilà, there you go, walk a dinner dish, that is how you make spaghetti with meatballs.
What You'll Need
- 2 slices white bread
- 2 tablespoons fat-free milk
- 8 ounces sliced mushrooms
- 1 jar (12 ounces) roasted red peppers, drained and chopped
- 1 pound ground turkey
- 1 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 tablespoon minced dried onion
- 1 egg
- 1 pound thin spaghetti
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 can (28 ounces) crushed tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons sugar
- 1 teaspoon garlic salt
- 1/2 teaspoon red-pepper flakes
Step By Step
Heat oven to 400 degrees F. Grease 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
Finely crumble bread into small bowl. Add milk; let stand to soak.
Chop 1 cup of the mushrooms. Place in medium-size bowl; add 1/2 cup red pepper, the ground turkey, salt, Italian seasoning, black pepper, dried onion and soaked bread. Add egg. Mix well until ingredients are evenly blended.
Using about 1 slightly rounded tablespoon of turkey mixture for each meatball, shape mixture into about 32 meatballs. Place on prepared jelly-roll pan.
Bake in 400 degree F oven about 15 minutes or until instant-read thermometer inserted in center registers 165 degrees F.
Bring large pot of lightly salted water to boiling. Add pasta to boiling water. Cook until al dente, tender but still firm.
Heat oil in large straight-sided skillet over medium-high heat. Add onion; cook 6 minutes. Add remaining mushrooms and red peppers from meatball ingredients; cook 4 minutes, stirring. Stir in tomatoes, paste, sugar, garlic salt, flakes. Cover; simmer 10 minutes.
When meatballs are cooked through, transfer to tomato sauce in skillet; gently stir to coat meatballs with sauce.
Drain spaghetti. Transfer to large serving bowl. Top with tomato sauce and meatballs. Makes 8 servings.