July 15, 2007 Spaghetti and Meatballs

Easy Tastebud Delights

7.15 Edition (July 15, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Sunday to you!

I find pasta to be a TRUE comfort food. This is a great meal to have on a Sunday surrounded by friends and family.

Serve with garlic bread and salad. Enjoy!

Spaghetti and Meatballs

Meatballs

3/4 lb. ground beef
1/4 lb. ground Italian sausage, sweet or hot
3 tbsp. grated Parmesan cheese
2 tbsp. bread crumbs
2 tbsp. finely chopped onion
1/2 tsp. dried basil
1/2 tsp. salt
2 tsp. minced garlic
1 egg
2 to 3 tbsp. olive oil

Tomato Sauce

1 finely chopped, minced onion
3 tbsp. finely grated carrot
1-1/2 tbsp. olive oil
2 tsp. minced garlic
1 28-oz. can crushed tomatoes
Salt to taste

Pasta

1 lb. spaghetti
Grated Parmesan cheese


1. To make the meatballs, mix all the ingredients except the olive oil and form into 1-inch balls. In a large sauté pan, brown the meatballs in the oil until cooked through, about 8 to 10 minutes--OR--bake the meatballs instead: Arrange them on a lightly oiled baking sheet and bake at 350 degrees, turning once or twice, until brown and cooked through, about 20 minutes..

2. To make the tomato sauce, sauté the onion and carrot in the olive oil for 3 to 4 minutes over medium-high heat. Add the garlic and cook for another minute. Toss in the tomatoes and turn down the heat to medium, cooking another 10 to 15 minutes. Add salt to taste. Toss with the meatballs.

3. While the meatballs gently simmer in the sauce, bring a pot of water to a boil for the pasta. Cook until the pasta is al dente, or slightly chewy. Fill individual bowls with the cooked pasta and add the sauce. Serves 4 (makes about 24 to 30 meatballs and 3 cups of tomato sauce).

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