Gently combine meatball ingredients in a medium
bowl. Shape into balls, whatever size you like,
but I prefer using my standard cookie scoop
(about 1 Tbsp) to shape meat into balls and
then rolling it between my hands to make them
even more round. Place on a broiler pan and
broil until the meatballs start to brown.
Remove from oven and set aside until ready to
use (or freeze for later use).
Sauce-
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz cans crushed tomatoes
16 oz tomato sauce
1-2 Tbsp sugar (to taste)
2 tsp basil
1 tsp Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the
acid)
Heat olive oil in a large skillet. Add onion
and garlic and cook until onions are
translucent and garlic is fragrant. Add
remaining sauce ingredients and combine well.
Bring to a simmer and add meatballs. Simmer on
low, uncovered, until desired consistency is
reached, about 25-30 minutes for a sauce that’s
of medium consistency.
Serve over hot spaghetti, maybe with some
breadsticks and some freshly grated Parmesan on
top.
FREEZER MEAL INSTRUCTIONS-
Prepare meatballs as directed, but divide the
meatballs among two freezer-safe containers.
Prepare sauce through adding all ingredients to
the pan, but don’t simmer; rather, divide the
sauce among the two containers. Freeze until
ready to use. When ready to use, place in slow
cooker and cook on low for about 5-6 hours,
although you’ll want to keep an eye on the
sauce and make sure it’s not burning if you go
for the whole 6 hours.
Originally Submitted
8/20/2016
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