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Spaghetti & Meatballs
Source: William Sonoma
Serving Size: 4
Prep Time: ~ 15 min
Cooking Time: ~ 30 min
Ingredient List
Sauce
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 can (28 ounces) chopped tomatoes
- 1 teaspoon salt
- 2 teaspoons oregano
- 2 tablespoons tomato paste
- 1 cup water
Meatballs
1 lb ground beef (or Ground Turkey)
1 egg
6 saltine crackers, crushed
1 teaspoon salt
2 teaspoons oregano
1 tablespoon tomato paste
1/4 teaspoon freshly ground pepper
1 lb spaghetti
Grated Parmesan cheese for serving
Parsley for Garnish
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Instructions
Make the Sauce
Peel off the garlic skin and chop.
Place a large sauté pan over medium heat, Pour the olive oil into the pan and let it heat for 1 minute.
Add the garlic and stir with a wooden spoon until you can really smell it, about 30 seconds. Do not let it burn!
Add the tomatoes, 1 teaspoon of the salt, 2 teaspoons of the oregano, 2 tablespoons of the tomato paste and the 1 cup water to the sauté pan.
Stir with the wooden spoon until small bubbles appear on the surface of the sauce.
Partially cover the pan with the lid and reduce the heat to low.
Let the sauce simmer gently, stirring occasionally, for 15 minutes (go to next step).
Mix the meatballs
In a large bowl, combine the ground beef(Turkey), egg, crushed saltine crackers, 1 teaspoon of the salt, the remaining 2 teaspoons of the oregano, the pepper and the 1 tablespoon tomato paste.
Wash and dry your hands thoroughly.
Mix and squeeze the mixture with your hands until it is smooth.
Shape about 20 small meatballs, set them on a plate.
Cook the Meatballs
Turn up the heat under the tomato sauce to medium.
Carefully put the meatballs into the sauce and cook them gently until they are cooked through, about 10 minutes (start the next step, cook the Spaghetti).
When the meatballs are done, remove the sauté pan from the heat.
Cover to keep warm and set aside.
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Cook the Spaghetti
Fill pot three-quarters full with water.
Over high heat bring to a rolling boil, about 5 minutes
When the water is boiling, add 2 teaspoons of salt and some olive oil.
Add the spaghetti to the pot, stir and push the spaghetti down into the water with a wooden fork.
Boil the spaghetti, stirring occasionally to keep it from clumping, until tender but not mushy, about 10 minutes, or according to the instructions on the package.
Drain the Spaghetti
Add the drained spaghetti to the sauce in the sauté pan, toss until it is well coated with the sauce.
To Serve
Using the tongs, divide the spaghetti among 4 plates.
Add the meatballs, and then spoon some extra sauce onto each plate of spaghetti.
Serve with grated Parmesan cheese at the table.
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