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Spaghetti and Meatballs

Spaghetti and MeatballsFamily-friendly restaurant chain, Noodles and Company, shares their popular version of spaghetti and meatballs.

Recipe Ingredients:

Marinara Sauce:
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 /4 cup white wine
1 tablespoon granulated sugar
2 teaspoons kosher or sea salt or to taste
2 teaspoons freshly ground black pepper or to taste
1 (32-ounce) can of crushed tomatoes
1 (32-ounce) can of tomato sauce
2 dried bay leaves
1 bunch fresh basil, sliced
2 teaspoons crushed dried red chiles, or to taste (optional)
Aged Parmesan or Asiago cheese for sprinkling

1 pound lean ground beef
1/2 pound bulk Italian sausage
1/3 cup fine dry bread crumbs
3 medium cloves garlic, chopped
1 teaspoon kosher or sea salt
2 teaspoons Italian seasonings
1 medium onion, finely chopped
1 large egg
1/3 cup freshly grated Parmesan cheese
2 tablespoons half-and-half (light cream)
1/2 teaspoon freshly ground black pepper

Cooking Directions:

  1. For Marinara Sauce: In a large pot, heat the oil over medium heat. Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
  2. Add the salt, pepper and sugar and stir. Add the wine to deglaze. Add the tomatoes and bay leaves, then simmer uncovered over low heat for 20 to 30 minutes.
  3. Remove and discard the bay leaves. Season the sauce to taste, adding the crushed dried red chiles if you wish to have some heat.
  4. For Meatballs: Line a large shallow baking pan with foil and oil lightly.
  5. Combine all ingredients and shape into meatballs, about 1 1/2 to 2 inches in diameter.
  6. Broil the meatballs about 8 inches from the heat source for about 10 minutes. Turn and broil for 10 minutes longer so that the exterior gets seared evenly.
  7. Put the meatballs in a large saucepan and cover with marinara sauce. Cover and simmer for 20 to 30 minutes.
  8. Serve over cooked spaghetti or with your favorite pasta.
  9. Garnish with fresh shaved Parmesan cheese and fresh sliced basil.

Makes 4 to 6 servings.

Recipe and photograph provided courtesy of; through ARA Content.