Recipe Details

Traditional Spaghetti and Meatballs
Courtesy of

Traditional Spaghetti and Meatballs

  • Servings: 6

Ingredients

Spaghetti
1 lb Spaghetti linguine, or thin spaghetti uncooked
Meatballs
4 slc White Bread
1/2 cp Skim Milk
2 lg Egg Whites
8 oz Ground Turkey
8 oz Ground Beef extra lean
1/4 cp Romano Cheese grated
1 tbsp Fresh Basil or 1 tsp dried basil, minced
1 tsp Sprigs Fresh Oregano or 1/2 tsp. dried oregano, minced
1/2 tsp Salt
1/4 tsp Pepper
Basic Tomato Sauce
1 tsp Vegetable Oil
1 med Onions chopped
2 clv Garlic chopped
2 can Whole Tomatoes 28 ounces each
1 can Tomato Paste 6 ounce
2 tsp Dried Italian Seasoning
2 ea Bay Leaves
1 pnch Salt to taste
1 pnch Pepper to taste

Directions

Meatballs

Put the bread into a medium mixing bowl and pour the milk over it. Let sit 5 minutes.

Add the egg whites, ground turkey, ground beef, Romano cheese, basil, oregano, salt and pepper.

Knead the mixture with your hands until it is smooth.

To prevent sticking, dip your hands into cool water before forming each meatball.

Form mixture into 30 1 1/2-inch balls.

Pour the tomato sauce into a large, heavy-bottom saucepan and bring to a simmer over low heat.

Warm 1/2 teaspoon vegetable oil in a large non-stick skillet.

Add half the meatballs to the skillet and brown them on all sides.

Spoon the meatballs into the tomato sauce.

Add the remaining 1/2 teaspoon vegetable oil to the skillet and brown the rest of the meatballs, then add them to the sauce.

Simmer, stirring, for 20 minutes.

While sauce is simmering, prepare pasta according to package directions; drain. Transfer to a large serving bowl.

Remove bay leaves from sauce; pour sauce over pasta and serve.

Basic Tomato Sauce

In a medium, heavy-bottom saucepan, stir together the oil, onion and garlic.

Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes.

In a food processor or blender, puree the tomatoes.

Add the tomatoes and tomato paste to the onions and bring to a simmer over medium-high heat.

Reduce the heat to very low and let the sauce simmer slowly for 30 minutes, stirring the bottom often to prevent burning.

If you are adding meatballs, do so at this time, and simmer them in the sauce for 20 minutes, stirring often.

If you are not adding meatballs, simmer the sauce for another 20 minutes (50 minutes total).

Season to taste with salt and pepper. Remove bay leaves before serving.

Cook over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes.