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Spaghetti and Meatballs

September 11, 2011

Quick Tomato Sauce from Canned Tomatoes

3 Tbsp olive oil

3 cloves garlic, pressed

1 (28 ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes

3 Tbsp minced fresh basil

¼ tsp sugar to taste

Cook the oil and garlic over medium heat, stirring often (don’t let it brown) for about 2 minutes. Stir in the tomatoes with their juice and bring to a simmer. Cook until slightly thickened (about 15-20 minutes) then add the basil, sugar, and salt.


2 slices white sandwich bread, crusts removed

1/3 cup buttermilk

¾ pound (80% lean) ground beef

¼ pound ground pork

¼ cup grated parmesan cheese

2 Tbsp minced fresh parsley

1 egg yolk

1 garlic clove, pressed

¾ tsp salt

1/8 tsp pepper

vegetable oil, for frying

Tear the bread into small pieces and mash with the buttermilk to form a paste. Add the rest of the ingredients and combine gently until mix well.  Form into about 12 meatballs (1 ½ -inch round).

Pour oil into a 12-inch skilled to a depth of ¼-inch. Heat over medium-high until shimmering. Add the meatballs in a single layer and brown on all sides, about 10 minutes.  Transfer meatballs to a paper-towel-lined plate.

Discard the oil from the skillet but keep any browned bits from the meatballs.  Add the tomato sauce to the pan and bring to a simmer, scraping up any browned bits. Reduce heat to low and add the meatballs. Simmer, turning meatballs occasionally until heated through, about 5 minutes.  Meanwhile, cook your spaghetti noodles.

I just used this meatloaf mix and a package of ground beef. I hadn't seen it like this before, usually it's already all mixed together.

I made these extra big because I was putting it all in the slow cooker for several hours.

Browned meatballs, ready to finish cooking in the sauce

Recipe from  The America’s Test Kitchen Family Cookbook.


From → Pasta and Sauces

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