Spaghetti and Meatballs

Posted: January 6, 2014 in Dinner
Spaghetti-and-Meatballs-PS2
Serves: 4-6
Ingredients
  • Meatballs:
  • 1 pound ground beef
  • 2 Italian sausage links, removed from casing
  • 1 egg
  • 1 cup saltine cracker crumbs (crush by hand)
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ onion, finely diced
  • ½ onion, grated
  • 1 large garlic clove, grated
  • 2 tablespoons parmesan
  • Sauce:
  • ½ cup red wine
  • ½ green pepper sliced thin
  • ½ onion sliced thin
  • 1 6 ounce can tomato paste
  • 2 cans water, plus more if needed (tomato paste can)
  • ½ teaspoon Italian seasoning
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 pound spaghetti

Instructions

  1. Using your hands combine, ground beef, egg, crack crumbs, salt, black pepper, Italian seasoning, diced onion, grated onion, garlic and parmesan. Form into 9-10 meatballs. In a large skillet, heat ⅛ – ¼ cup olive over a medium-high heat. Brown meatballs on all sides, remove from skillet.
  2. Add in sliced onion and pepper, cook for two to three minutes. Deglaze pan with red wine, scraping up brown bits as you go. Add in water, Italian seasoning, sugar, salt and garlic powder. Stir. Add meatballs back into the sauce and simmer for 30 minutes, until meatballs are cooked through and sauce is thickened. If needed add more water. Season with salt, pepper and sugar.
  3. While the sauce is simmering bring a large stock pot of water to a boil. Add a small handful of kosher salt. Cook spaghetti until aldente.
  4. Serve with grated parmesan cheese and chopped parsley.
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