Homemade Spaghetti and Meatballs

I must say the spaghetti is not homemade and that’s how the title sounds but, the spaghetti sauce (or simple tomato sauce) is homemade, as are the meatballs.  I didn’t want you to think I was that ambitious 😉 Because well, I’m not, even though I love me some pasta.

I followed my friend Jenna’s simple tomato sauce here, making a couple minor tweaks to my version.  The meatball recipe is how I’ve made them for years and they still remain a favorite in our house.  Even though we don’t have it enough.  When I cooked this the other night I realized I probably haven’t made it in a year and a half!  It’s going on the list to make it more though.  Pure comfort food for these frosty nights.

Since I have two recipes today, let’s get started…

Simple Tomato Sauce

1 large onion, quartered
5 cloves garlic
1 stalk celery, cut into large chunks
1 carrot, cut into large chunks
Kosher salt and black pepper, to taste
1 (28 oz.) can crushed tomatoes with herbs and olive oil
1 (14 oz.) can crushed tomatoes with herbs and olive oil
1 (15 oz.) can tomato sauce
9 basil leaves, finely chopped
2 dried bay leaves
1 t. Italian dried seasoning
2 T. butter, optional
a few dashes of red pepper, optionalIn a blender (my personal choice) or food processor add the following:  onion, garlic, celery, carrot and 14 oz. can of crushed tomatoes.  Puree for a couple minutes until the larger chunks no longer exist (unless you prefer chunky style).  Pour into a large pot.

In the blender puree the 28 oz. can of crushed tomatoes and add to the pot.  Also add to the pot;  15 oz. can of tomato sauce, chopped basil, bay leaves, Italian seasoning, butter, salt and pepper (to taste) and the red pepper to the pot.

Simmer gently for 1 hour.Remove the bay leaves and taste for seasoning, adding salt and pepper as needed.

Allow the sauce to cool completely if not using immediately.  Pour into freezer bags in 1-2 cup portions.  It will keep frozen for about 6 months.

Meatballs

1 lb. ground sirloin
1 lb. ground pork
2 t. sesame oil
1 c. Italian breadcrumbs
2 eggs
3 t. minced garlic
1/2 c. sliced green onions

Preheat oven to 400 degrees.

Mix everything together in a large mixing bowl.  Roll into 1 inch balls and place an inch or two apart on a baking sheet. (I also place mine on a cooling rack so the grease can drain, just spray the rack with cooking spray for easy clean-up).Cook 12-15 minutes until golden on the outside and no longer pink on the inside.Serve the hot meatballs and sauce over freshly cooked spaghetti and enjoy!Yield: 60 meatballs.

*Note: I cut the meatball recipe in half for spaghetti and meatballs.

This also makes for excellent meatball sandwiches on those busy weeknights.  Serve with a side salad and you’re good to go!  Serve the meatballs on garlic bread, as sandwiches, and you really have something good going on 🙂

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