Spaghetti and meatballs is such a comfort food classic.
Simply Recipes / Ciara Kehoe
Spaghetti and meatballs, what’s not to love?
I adapted the following recipe slightly from Rick’s original, and we love it!
Simply Recipes / Ciara Kehoe
Tips for Making the Best Meatballs
It’s all about the meatballs, right?
Here are some tips to ensure that yours are the best:
Why San Marzano Tomatoes?
Roma tomatoes) with fewer seeds and thicker flesh that are particularly well suited for tomato sauce.
Simply Recipes / Ciara Kehoe
Canned San Marzanos are pricier than other canned tomatoes but, in my opinion, well worth it.
If you might’t find them, just use canned plum or Roma tomatoes.
Just reheat in a saucepan or in the microwave when it’s time to make the spaghetti.
Simply Recipes / Ciara Kehoe
Spaghetti and meatballs will keep for 3 to 4 days covered and in the fridge.
The meatballs will freeze better than the spaghetti, but you’re able to freeze both.
Add the onions and cook for 2 minutes.
Simply Recipes / Ciara Kehoe
Add the garlic and cook for 30 seconds longer or until fragrant.
Add the carrots and mushrooms, and cook for 2 minutes.
Add the tomato paste, stir to blend, and cook for a minute longer.
Simply Recipes / Ciara Kehoe
Add the canned tomatoes, parsley, and basil.
Reduce the heat to low and simmer gently while preparing meatballs, stirring occasionally.
Do not over-mix or the meatballs will be tough.
Simply Recipes / Ciara Kehoe
Use a small melon baller, cookie scoop, or heaping teaspoon to form 1-inch round meatballs.
Roll and compress into tight balls, but don’t overwork the mixture.
In a separate wide, shallow pan, heat the olive oil on medium-high heat.
Simply Recipes / Ciara Kehoe
Brown the meatballs on all sides, about 2 to 3 minutes.
Depending on pan size you may need to brown 2 batches of the meatballs.
Cook them in a single layer; do not crowd the pan by stacking them.
Simply Recipes / Ciara Kehoe
Do not overcook the meatballs; they will continue to cook in the sauce.
You just want to brown them on all sides.
Towards the end of browning the meatballs, add a little bit of red wine to deglaze the pan.
Simply Recipes / Ciara Kehoe
Add the red wine to the sauce and stir in the cheese.
Add salt to taste.
Add the browned meatballs and gently stir.
Simply Recipes / Ciara Kehoe
Simmer the sauce and meatballs for 30 to 45 minutes, stirring occasionally.
When the water returns to a boil add the pasta to the pot.
Leave the pot uncovered while you cook the pasta on high heat with a vigorous boil.
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe