January 29th, 2011

Spaghetti & Meatballs — It’s What’s for Dinner

by Jacqueline Whitmore

Spaghetti and meatballs is one of my favorite dishes to cook when I have friends over for dinner.  It’s simple and delicious!


For the meatballs:
1 lb. ground beef
½ lb. ground pork (I use Jimmy Dean  Premium Italian Sausage)
1 large egg, beaten
½ cup Italian dry bread crumbs
1 large clove garlic, minced
½ cup onion, finely chopped
2 tsp. kosher salt
½ tsp. freshly ground black pepper
Olive oil

For the sauce:
1 24 oz. jar of your favorite pasta sauce (I like Mario Batali Marinara Sauce)

For serving:

1 ½ pounds angel hair pasta, cooked according to package directions
Freshly grated Parmesan (I use Locatelli Brand Pecorino Romano)


Place the ground meats, bread crumbs, egg, garlic, onions, salt and pepper in a bowl.  Combine with your hands until well mixed.  Then shape the mixture into 1 ½ -inch balls.

Pour olive oil into a large skillet to a depth of ¼-inch.

Heat oil over medium heat.  Very carefully, in batches, place the meatballs in the oil.  Turn heat down to medium low.  Constantly turn meatballs with a fork or tongs for even browning.  This should take approximately 10 minutes for each batch.  Don’t crowd the meatballs.  Remove meatballs to a plate covered with paper towels.  Discard the oil but don’t clean the pan.

Let pan cool then pour the sauce into pan.  Gently return the meatballs to the sauce, cover and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through.

Serve hot on cooked pasta and sprinkle with grated cheese.

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