How To Make Spaghetti & Meatballs
Gather Your Ingredients & Equipment:
You can make so much sauce with just a few ingredients.
Equipment:
Slow Cooker
Food Mill (A food mill will remove all the seeds from the tomatoes in your sauce which will make it less acidic. Alternatively, Pomi tomatoes make a good substitution to a food mill.)
Cheese Grater
Cutting Board
Knife
Large Pot
Make The Sauce
Heat oil in a large, heavy pot over medium heat. Add garlic to pot and cook for about two minutes, or until golden. Stir in tomato paste and cook 1 minute.
With a food mill, puree the tomatoes, with their juice, into the pot. To save time milling tomatoes, buy strained tomatoes. For a chunkier sauce, just add crushed tomatoes to pot. Add 1-2 tbsp water to each can of tomatoes, and swirl around. Add to pot with tomatoes, and stir.
Add basil and parmesan cheese to pot, and stir to combine.
Partially cover pot, and let simmer on low for 6 hours.
How To Make Spaghetti Sauce In Slow Cooker
Add milled tomatoes, basil and parmesan cheese to the base of a slow cooker. Add 1-2 tbsp water to each can of tomatoes, and swirl around. Add to pot with tomatoes, and stir. In a small pan, add oil and garlic and cook for about two minutes, or until golden. Stir in tomato paste and cook 1 minute. Stir in garlic/tomato paste mixture to tomatoes in slow cooker. Cook on low for 8 hours.
Make The Meatballs
Preheat oven to 400 degrees. Line a baking sheet with foil and set aside.
In a large bowl, combine parmesan cheese, eggs, basil, parsley, salt, pepper and garlic powder until well combined. Add ground beef to mixture, and mix together until fully combined. Add breadcrumbs to bowl, and gently mix, until just combined.
Form into equal sized meatballs, and place in a single layer on prepared baking sheet.
Bake for 15-20 minutes, depending on size of meatballs.
Add meatballs to sauce.
How To Make Cheese Stuffed Meatballs
Start forming meatball mixture into a ball, and gently press a divot into the center. Add a ½” cube of fresh mozzarella to the divot. Roll into a meatball, fully covering cheese in the center. Place in a single layer on a baking sheet lined with foil. Bake at 400 degrees for 15-20 minutes, depending on size of meatballs.
How To Serve
Cook spaghetti in a large pot of salted boiling water according to package directions. Drain and set aside.
In the same pot, add 1-2 tbsp butter, and melt. Add spaghetti and 1 cup of Spaghetti Sauce to pot, and toss to fully coat.
Put pasta in a large bowl, and top with a spoonful of Spaghetti Sauce and Meatballs. Add a sprinkle of parmesan cheese, if desired.
Serve extra Spaghetti Sauce and Meatballs on the side.
How To Make Spaghetti Sauce In The Slow Cooker
Add milled tomatoes, basil and parmesan cheese to the base of a slow cooker. Add 1-2 tbsp water to each can of tomatoes, and swirl around. Add to pot with tomatoes, and stir. In a small pan, add oil and garlic and cook for about two minutes, or until golden. Stir in tomato paste and cook 1 minute. Stir in garlic/tomato paste mixture to tomatoes in slow cooker. Cook on low for 8 hours.
There is just something so comforting about a big plate of Spaghetti and Meatballs, isn’t there?! Homemade Spaghetti Sauce and Meatballs are recipes that I cook multiple times a month, and are both a staple on my weekly or monthly meal plans. I’m not sure what I love more about Spaghetti and Meatballs; if it’s that it can be made on your stove top, or in the slow cooker or that for only a few bucks, Homemade Spaghetti Sauce makes multiple meals.
Heat oil in a large, heavy pot over medium heat. Add garlic to pot and cook for about two minutes, or until golden. Stir in tomato paste and cook 1 minute.
With a food mill, puree the tomatoes, with their juice, into the pot. To save time milling tomatoes, buy strained tomatoes. For a chunkier sauce, just add crushed tomatoes to pot. Add 1-2 tbsp water to each can of tomatoes, and swirl around. Add to pot with tomatoes, and stir.
Add basil and parmesan cheese to pot, and stir to combine.
Partially cover pot, and let simmer on low for 6 hours.
Add milled tomatoes, basil and parmesan cheese to the base of a slow cooker. Add 1-2 tbsp water to each can of tomatoes, and swirl around. Add to pot with tomatoes, and stir. In a small pan, add oil and garlic and cook for about two minutes, or until golden. Stir in tomato paste and cook 1 minute. Stir in garlic/tomato paste mixture to tomatoes in slow cooker. Cook on low for 8 hours.
Preheat oven to 400 degrees. Line a baking sheet with foil and set aside.
In a large bowl, combine parmesan cheese, eggs, basil, parsley, salt, pepper and garlic powder until well combined. Add ground beef to mixture, and mix together until fully combined. Add breadcrumbs to bowl, and gently mix, until just combined.
Form into equal sized meatballs, and place in a single layer on prepared baking sheet.
Bake for 15-20 minutes, depending on size of meatballs.
Add meatballs to sauce.
Cook spaghetti in a large pot of salted boiling water according to package directions. Drain and set aside.
In the same pot, add 1-2 tbsp butter, and melt. Add spaghetti and 1 cup of Spaghetti Sauce to pot, and toss to fully coat.
Put pasta in a large bowl, and top with a spoonful of Spaghetti Sauce and Meatballs. Add a sprinkle of parmesan cheese, if desired.
Serve extra Spaghetti Sauce and Meatballs on the side.
Start forming meatball mixture into a ball, and gently press a divot into the center. Add a ½
Place in a single layer on a baking sheet lined with foil.
Bake at 400 degrees for 15-20 minutes, depending on size of meatballs.