Spaghetti Meatballs

Spaghetti Meatballs

As the name suggest this recipe is made up of spaghetti, tomato sauce and meatballs, considered as an Italian-American dish but its origins is still unclear. Some said that this is a dish introduced and created by Italian immigrants in New York during the 20th century but there are some accounts that similar dishes in Italy pre-dates it, dishes where tiny meatballs are a common additions to pasta sauces in Puglia  and Sicily.


The first time I tried this dish was in Sbarro long time ago, I was intrigued by the huge meatballs that it came with so I ordered one, initially it was a shock for me as spaghetti in Philippines tends to be sweet rather than having a tomato sour taste, that was also the first time I was also introduced to the Italian cuisine that is why I was expecting a different taste. But later my taste buds had acquired the taste and loved it. A great simple pasta dish that usually is served with enormous meatballs (at least from the Italian restaurants that I dined in) but for this post we will be making that size a bit mouth friendly which also reduces the cooking time for the meatballs.

Spaghetti Meatballs
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Meatballs
  • 700g minced beef
  • 2 eggs
  • ¼ cup chopped flat leaf parsley
  • ½ cup bread crumbs
  • salt
Sauce
  • 2 400 g cans chopped tomatoes
  • 140 g tomato paste (small tub)
  • ½ cup red wine
  • 1 green capsicum (bell pepper), finely chopped
  • 6 pcs bacon, chopped
  • 1 white onion, chopped
  • 6 cloves garlic, minced
  • half handful of basil leaves, chopped
  • 1 tsp dried oregano
  • 1 tbsp sugar
  • salt
  • freshly ground black pepper
  • olive oil
Others
  • 500g spaghetti
  • oil for frying
  • parmesan cheese, grated
Instructions
  1. In a large bowl, mix all meatball ingredients together. Once evenly mixed form into balls size of a golf ball. Set aside and place in the refrigerator for at least 30 minutes.
  2. Add oil in a frying pan and shallow fry meatballs until surface turns brown. Set aside cooked meatballs.
  3. In a separate pan, add olive oil and bacon, cook until bacon is crispy.
  4. Add garlic and onions then sauté for a minute.
  5. Add capsicum and cook until it turns soft.
  6. Add the chopped tomatoes, tomato paste, red wine, oregano and sugar. Bring it to a boil then simmer for 15 minutes.
  7. Add the meatballs and basil and simmer for 5 more minutes. Season with salt and freshly ground black pepper.
  8. Pour sauce over cooked spaghetti noodles then serve.

 

Spaghetti Meatballs Wide

 


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7 Responses

  1. Karen says:

    I think everyone loves spaghetti and meatballs. Your recipe sounds good with the bacon added to it for extra flavor.

  2. Simple meatballs, robust tomato sauce ~ fabulous.

  3. Kristy says:

    Hard to beat a good spaghetti and meatball dish. So flavorful and filling!

  4. A dish to make happy both adults and children…

  5. I like smaller meatballs too. I’ve had one of those giants and when I cut into it, it began to roll and I couldn’t imagine chasing it across the floor. This is a perfect comfort food dish.

  6. Mary Frances says:

    This looks so comforting. Sure to please the whole family!

  7. cquek says:

    awesome.. that would be nice for lunch.

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