Spaghetti and Meatballs 

 

Meatballs - Easy Version

¼ cup bread crumbs (you can purchase these at the market or make your own)

1 package Lipton’s Onion Soup Mix

1 egg

½ cup water

Salt and pepper

1 clove garlic minced (or more if you like garlic)
1 pound ground beef chuck

 

Meatballs - More Complicated Version
2 slices white sandwich bread (crusts discarded), torn into small cubes
½ cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons milk or water
1 pound ground beef chuck
¼ cup grated Parmesan cheese
2 tablespoons minced fresh parsley leaves
1 large egg yolk
1 clove garlic, minced (1 teaspoon)
¾ teaspoon salt and pepper

 

Vegetables – choose from the following

1 Onion, chopped

1 Bell Pepper, chopped

3 Zucchini squash, sliced

Mushrooms, package sliced

Olives, ½ can, sliced

Simple Tomato Sauce - or Bertolli Tomato and Basil Sauce (purchased)
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1 can (28 ounces) crushed tomatoes (Progresso with Basil is very good)
1 tablespoon minced fresh basil leaves (1 teaspoon dried)
Pinch sugar (to taste)
Tomato paste (add as needed to thicken)
Salt and ground black pepper

 

1 pound spaghetti
grated Parmesan cheese (aged Parmigiano-Reggiano – the best)

For the meatballs - easy version

1.  Combine all the ingredients - do not compact them.

2.   Form into 1½-inch round meatballs. 

3.   Bake in 350 degree oven until browned, approximately 30 minutes.

 

For the meatballs - more complicated version

1.  Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth paste forms, about 10 minutes.

2.  Mix all meatball ingredients, including bread mixture and pepper to taste in medium bowl. Lightly form 3 tablespoons of mixture into 1½-inch round meatballs; repeat with remaining mixture to form approximately 14 meatballs.

3.   Place meatballs on cookie sheet and bake in 350 degree oven until browned (check after 20 minutes). (You can also fry the meatballs.)

For the vegetables

1.    Cook vegetables in a small amount of water until tender.

 

For the sauce

1. In a separate pan, add olive oil along with garlic to frying pan and sauté about 30 seconds.

2.  Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes.

3.  Stir in basil; add sugar and salt and pepper to taste.

     If sauce needs to be thicker, add tomato paste a tablespoon at a time (until desired thickness is reached).  Adjust seasonings if needed.

 

To finish

1.  Add the vegetables and meatballs to the sauce and simmer, stirring occasionally, until heated through, about 5 minutes. Keep warm over low flame. 

2.   Meanwhile, add 1 tablespoon salt to 4 quarts of water and bring to a boil in large pot.

3.   Add pasta to boiling water. Cook until al. dente, drain, and return to pot.  (follow spaghetti package to cook, 6-8 minutes)

4.   Serve immediately with grated cheese passed separately.