Spaghetti with Meatballs

By KBJR News 1

January 17, 2011 Updated Jan 31, 2011 at 9:14 AM CDT

Spaghetti & Meatballs

Meatball Ingredients:
> 1 lb. Ground Chuck (80/20 lean)
> 1 lb. Ground Pork
> 4 oz. Ground Italian Pork sausage
> 4 oz. Grated Parmesan Cheese
> 4 oz. Bread crumbs
> 1 fresh egg
> 1 Tbsp Chopped fresh Parsley
> 1 Tbsp Chopped Garlic
> 1/2 tsp Salt
> 1/2 tsp Pepper

Meatball Preparation:
1.Mix all ingredients together until all combined
2.Ball into 4-5 oz. balls
3.Saute in fry pan with 2 Tbsp of vegetable oil until browned
4.Place in baking pan with 1/2 cup of marinara and baked for 45 minutes at 350 degrees until internal temp is 160 degrees.

Yield: Approximately 8 to 9 meatballs

Italian Marinara Ingredients:
> 1 Tbsp Olive Oil
> 2 slices cooked bacon diced
> 2 oz. crushed Garlic
> 2 stalks Celery diced
> 1 small Onion diced
> 4 medium Tomatoes peeled and diced
> 1 Tsp fresh Basil diced
> 1/2 tsp Oregano dried
> 1/2 tsp Fennel seed crushed
> 1/2 tsp Salt
> 1/2 tsp Pepper
> 4 oz Water

Italian Marinara Preparation:
1. Combine olive oil, bacon and garlic and gently saute
until aromatic.
2. Add celery, onions, and saute until vegetables are soft
and translucent.
3. Add tomatoes, herbs, and water and bring sauce to a hard broil.
4. Reduce to a rolling simmer and continue simmering for 30
minutes.

Yield: Approximately 32 ounces, enough for 4 portions

Plating Spaghetti & Meatballs:
1. Cook 2 lbs. dry spaghetti in 6 cups boiling water until
AL dente, approximately 10-12 minutes.  Drain but do
not rinse.
2. Divide noodles into four portions and place in large
bowls.
3. Ladle 8 ounces of Italian Marinara over each portion of noodles.
4. Place two meatballs on marinara and noodles
5. Sprinkle shredded 2 oz. Parmesan cheese over each bowls
to finish.

Yield: Four portions Spaghetti & Meatballs

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