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SPAGHETTI AND MEATBALL RECIPEHomemade Italian Pasta Recipes Authentic Italian Tomato Sauce Recipe My family loves this spaghetti and meatball recipe. Perfectly seasoned with sweet basil; it will become a family favorite. The meatballs are so flavorful and moist. Serve with fresh garlic bread. 
EASY SPAGHETTI AND MEATBALL RECIPE Meatballs: 1 lb bulk Italian (or pork) sausage 1 lb ground beef 1 TBS homemade garlic powder 2 TBS homemade onion powder 1 tsp seasoned salt 1-1/2 tsp oregano 1 cup Ritz crackers, crushed 1/2 cup grated parmesan cheese 1 egg 1/4 cup milk 2 TBS canola oil 1 small onion, finely chopped, divided 6 minced garlic cloves, divided Sauce: 1 (28 oz) can crushed tomatoes 2 (6 oz) cans tomato paste 2 (15 oz) cans tomato sauce 1 cup water 1 TBS homemade garlic powder 2 TBS homemade onion powder 1 cup fresh mushrooms, sliced 1 TBS (sweet) basil 2 tsp parsley flakes 2 tsp brown sugar (or to taste) 1 tsp salt 1/4 tsp black pepper 1/4 tsp crushed red pepper (optional) 1/4 cup red wine 1 lb spaghetti noodles, cooked parmesan cheese, for serving In a small bowl, whisk the egg and milk together; set aside. In a skillet, heat the canola oil and saute the minced garlic and onion together. Divide mixture in half. In a large bowl, mix ground beef, Italian sausage and half of the onion/garlic mixture together. Add the egg mixture and the remaining meatball ingredients. Mix well and form into meat balls the size of a silver dollar. Place in refrigerator. In a dutch oven or stock pot, add the remaining half of the sauteed garlic mixture with the tomatoes, tomato paste, tomato sauce and water. Stir to mix. Add the fresh mushrooms, garlic and onion powder, basil, parsley, brown sugar, salt, ground black pepper and crushed red pepper (if you are using it). Mix well and bring to a slow boil. Reduce heat, add wine and simmer for 1 hour. Add the raw meatballs and simmer for another 45 minutes. During the last 15 minutes of cooking, boil the noodles in 1 TBS of canola oil; drain. Serve with parmesan cheese on top. |
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3/4 cup homemade mayonnaise
1/4 cup homemade cherry conserve
1/2 tsp curry powder
1/4 tsp salt
12 ounces crushed pineapple, well drained and squeezed dry
1/4 tsp lemon juice
2 cups finely chopped cooked chicken
1 cup finely diced celery
1/2 cup sliced green onion
First combine the mayonnaise, chutney, curry powder and salt. Add remaining ingredients - chill before serving.
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