Best 3 Real Meatballs And Spaghetti Recipes

REAL MEATBALLS AND SPAGHETTI

Steps:

• Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
• Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
• For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
• Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS

Steps:

• SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
• Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
• Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
• Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
• I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.

JOHN SCHWEGMANN'S REAL ITALIAN MEATBALLS AND SPAGHETTI

Steps:

• To make sauce: Melt butter in a large heavy pot. Add the green onions, yellow onions, celery, bell pepper, parsley, garlic, and Italian seasoning and saute over medium heat for 15 minutes. Add the bay leaves and whole tomatoes and mash tomatoes against the side of the pot to crush. Lower heat and simmer for 1 hour, then add tomato paste and sauce, and salt and pepper to taste. Cover and let simmer 2 hours. Add sugar, cover and let simmer another 2½ hours, stirring occasionally. If the sauce looks too thick a little water may be added.
• Prepare meatballs by mixing all ingredients, except olive oil, together. Roll into 1½- to 2-inch balls. Heat a few tablespoons of oil in a large skillet and saute in batches until nicely brown. Set aside.
• Add meatballs to sauce and continue simmering another 30 to 45 minutes. Remove bay leaves. Serve over spaghetti (cooked al dente) and top with freshly grated Romano cheese.