Monday, September 22, 2008

My Spaghetti with Meatballs Recipe

This is a recipe I created for my husband. He hates tomatoes so I had to come up with a recipe without tomato chunks. After several attempts we both agreed this one was a keeper. This recipe makes a lot. We usually have enough leftover for another meal. This is one meal we don't mind having leftovers of. It is really yummy! Make sure to note that this recipe does take about 2 hours to simmer. It really isn't that difficult you just have to make sure to start it early enough.

Here is the recipe:


1 lb. lean ground beef
1 c fresh bread crumbs
1 Tbsp dried parsley
1 Tbsp. grated Parmesan cheese
1/4 tsp. black pepper
1/8 tsp. garlic powder
1 egg, beaten

In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 tsp. black pepper, garlic powder, and beaten egg. Mix well and form into 12 balls. (or 18-24 for smaller balls) I coat the meatballs in flour and brown them in olive oil to seal in the flavors then I store them covered in the refrigerator until needed. They will finish cooking when you add them to the sauce.


1/4 c olive oil
3/4 c onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
5 cloves garlic, minced
2 (15 oz) cans tomato sauce
1 (6 oz) can tomato paste
1 tsp salt
1 tsp. white sugar
1 bay leaf
1 tsp. oregano

1 (6 oz) can tomato paste
3/4 tsp. dried basil
1/2 tsp. ground black pepper

In a large sauce pan over medium heat, saute peppers, onion and garlic in olive oil until onion in translucent and peppers and tender. (I put the peppers in a few minutes before adding the onion) Stir in tomato sauce, one can of tomato paste, salt, sugar, bay leaf, and oregano. Cover, reduce heat to low, and simmer 90 minutes. Stir in second can of tomato paste, basil, 1/2 tsp pepper, and meatballs and simmer 30-45 minutes more. Serve over noodles.