Tired of frozen meat cubes and that noxious red sauce from the jar? Here’s a little different take on a classic Spaghetti and Meatballs recipe!
|Ingredients: For the Meatballs (yields 12-14): 1/2 lb (2 links) Sweet Italian Sausage (remove from casing)
1 and 1/2 lb Lean Ground Beef
6 Tbsp Italian Breadcrumbs (we prefer Progresso Italian Seasoned Breadcrumbs)
2 Tbsp Fresh Basil (chopped)
1 Medium Yellow Onion (minced)
1 Tsp Garlic Salt
1/2 Teaspoon Red Pepper Flake
For the Sauce:
1 Tbsp Garlic salt
1 Tbsp fresh Basil , chopped
1 Tbsp Fresh Flat Leaf Parsley, chopped
1 14 oz can diced Tomatoes (these are sometimes marinated in garlic, onion, basil, oregano; all good choices!)
1 2.25 oz can Black Olives (must be chopped, very important as it builds a good part of the sauce)
1/4 cup Extra Virgin Olive Oi
|Instructions:For the Meatballs:
1. In large mixing bowl, combine all ingredients for Meatballs. Mash together with your hands. Yes, your hands are absolutely the best tools in your kitchen for this task! Just make sure your digits are clean…
2. Once thoroughly mixed, shape mixture into balls. I used a spring loaded ice cream scoop because I’m anal about all the meatballs being the same size. You don’t have to be!
3. Heat 2 Tbsp of olive oil in a large, non-stick skillet. Cook Meatballs on medium high heat until completely browned and cooked through, turning frequently. Should take about 15 minutes, but that depends on how big your balls are.
For the pasta and sauce:
1. Make a pound of Spaghetti. If you need instructions for this, smack yourself in your head with a wooden spoon until you pass out.
2. When the spaghetti is done, drained, and still hot, mix in the olive oil and garlic salt. Once thoroughly combined and the spaghetti has a nice shine from the oil, add in the remaining ingredients and stir to combine.
3. Add a couple meatballs to your dish and serve!
The Recipe yields about 12-14 meatballs and would work to feed a family of 5- 6. Since it’s just the two of us, we freeze 1/2 the meatballs without sauce and reheat them for a second meal. We have found that wrapping them in a baggie or saran wrap, and then wrapping them in aluminum foil before putting them in the freezer seems to keep them longer. (** Suggested Tip** Don’t forget to label your aluminum foil with what’s in it and when you put it in the freezer, it’s really easy to forget what you have!)