Spaghetti Meatballs Recipe

Spaghetti Meatballs

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Ingredients

Servings: 4
  • Spaghetti - 1 lb
  • Canned Crushed Tomato - 1 lb (450gm)
  • White Vinegar - 2 tbsp
  • Sugar - 1 tbsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Ground Nutmeg - 1/2 tsp
  • Green Beans - 1 cup, cut in 1 inch pieces.
  • Onion - 1 lrg, finely chopped
  • Parmesan cheese - 1 cup, grated
  • Italian/flat leaf parsley - 1 cup, finely chopped

  • For the meatballs:
  • Ground Beef - 1 lb
  • Ginger paste - 1/2 tsp
  • Garlic paste - 1 tsp
  • Jalapeno - 1, finely diced
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Italian seasoning - 1 tsp
  • Cumin powder - 1/2 tsp

How to make Spaghetti Meatballs


  • 1. Mix everything together for the meatballs. Form into balls, 1 lb beef should make about 20 balls. Cover and refrigerated for about 1/2 hour- 2 hours max, for the ingredients to settle together.
  • 2. Meanwhile, in a large pot heat 3 tbsp of oil, add the onions and saute till translucent.
  • 3. Add the canned tomato, vinegar, sugar, salt, pepper, and nutmeg. Stir to combine and simmer on low-med heat for about 10 min, stirring occasionally.
  • 4. Add 2 cups of hot water, cover and simmer on low-med heat for 20 min.
  • 5. Meanwhile, take the meatballs out of the refrigerator and saute them on a non-stick pan for about 3-5 min, turning the meatballs to brown all over. You do not need to add any oil to the pan, since the meatballs, as soon as they hit the heated pan, will release the fat content and that will the allow enough lubricant for the meatballs to be sauteed.
  • 6. Brown the meatballs in batches, so that it will not release too much juice to be stewed. You are not looking for the meatballs to be fully cooked. They need to be sauteed just to create that charred up look. Once all the meatballs have been browned all over, transfer them to the tomato sauce.
  • 7. After adding the meatballs, cover and simmer the tomato sauce on low heat for about 30 min to let the meatballs finish cooking. Add 1 cup of water if the sauces tend to thickened too much. Stir the sauce occasionally to avoid lumping.
  • 8. Add the spaghetti and the green beans to the meatball sauce. Stir to combine, simmer on low-med heat for about 15-20 min, or till the spaghetti and the beans are cooked through.
  • 9. Serve the spaghetti with 5 meatballs for each serving, topped with a generous amount of grated Parmesan cheese and the chopped parsley.
Zulfia
Question from the Chef

“What's your favorite way to cook meatballs?”

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