Spaghetti Meatballs

Spaghetti Meatballs, a classic Italian-American pasta dish served with meatballs in tomato sauce

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

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 1 hour
• Cook Time: 40 mins
• Total Time: 1 hour 40 mins
• Yield: 6
• Category: Main Course
• Cuisine: American

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Description

Spaghetti Meatballs, a classic Italian-American pasta dish served with meatballs in tomato sauce

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Ingredients

Scale 1x2x3x

Meatballs

• 700g minced beef
• 2 eggs
• 1/4 cup chopped flat leaf parsley
• 1/2 cup bread crumbs
• salt

Sauce

• 2 400 g cans chopped tomatoes
• 140 g tomato paste (small tub)
• 1/2 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

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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.

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