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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade SpaghettiO’s With Meatballs

on August 12, 2018

Homemade SpaghettiO's (1)

What’s better than reliving one of your favorite childhood meals. You know the one I’m talking about, SpaghettiO’s with meatballs! Well I’ve recreated this dish for you and its super easy to make.

Making homemade sauce and meatballs takes this to dish to a grown-up level that will definitely surprise you guests. I have a couple of great ingredients tips for the meatballs that’s going to blow your mind.

Let’s start by making the meatballs and getting them into the oven before working on the sauce.

 

 

 

 

 

Normally I wouldn’t turn to using a store-bought basil pesto, however; in this instance, I’m using it as an ingredient in the meatballs. If you’re going to go this route, buy the basil pesto you get from the refrigerated section, of the grocery store, rather than the jarred version. In some of my earlier posts I’ve mentioned using basil pesto in meatballs really elevates the flavor, and when you think about it, they’re really ingredients you would most likely add to the meatball mixture anyway.

When making the mixture for the ground meat, you want to start with the flavorings in a bowl first. That mixture needs to have the consistency of wet sand. Next, you’ll add your choice of ground meat and combine. I use a fork to slowly combine the wet flavoring mixture to the ground meat. Keep the ground meat as loose as possible, do not over mix. This will ensure you’ll have super tender meatballs. Below are 3 ice cream scoops. The middle one is about a an ounce or a 2 tablespoons scoop. For my mini meatballs, I’m using a scoop which is about half the size of a golf ball, for this recipe.

ice cream soops.jpg

 

 

 

 

 

 

Yields: 48 meatballs
Equipment: 2 baking sheets, lined with parchment paper
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time 1 hour 50 minutes
Yields: 6 servings

Ingredients For Meatballs:
2 pounds (your choice of or mixture of) ground meat -chicken, turkey, pork, beef, or veal.
2 extra large eggs, room temperature
1/4 cup half and half, room temperature
1/4 cup water, room temperature
1/4 cup Ricotta cheese, room temperature
1/4 cup of fresh store- bought basil pesto
5 dashes Worcestershire sauce
2 tablespoons ketchup
1/4 cup grated Parmigiano_ Reggiano cheese. (grated Parmesan cheese is fine too)
1 tablespoon dried oregano
1 tablespoon garlic powder
2 heaping tablespoons dried parsley flakes (finely chop and use double this amount of fresh)
1 to 1 1/2 cups of  Italian bread crumbs (you want the consistency of wet sand)
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Ingredients For Sauce:
1-28 ounce can can crushed tomatoes
1-15 ounce can of fire roasted diced tomatoes
2 tablespoons olive oil
1 tablespoon brown sugar
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon crushed red pepper flakes
1 tablespoons dried oregano
1 tablespoon dried basil
1 large onion diced
2 cloves minced garlic
1 tablespoon tomato paste
1/2 cup unsalted chicken stock
3 tablespoons fresh basil leaves, basil sprigs for garnish
1/2 cup grated Parmigiano- Reggiano cheese, for cooked pasta
2 packages of la Molisana pasta

Directions For Meatballs:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and spray them both with non- stick cooking spray.
Start by placing all the flavorings for the meatballs into a large bowl. When blending in the bread crumbs, start with 1 cup, add an additional 1/2 cup if needed. The finished consistency should look like ( have the texture of) wet sand.

Add in the (your choice of) ground meat. Using a fork to combine the flavorings and meat together, do not over mix.

NOTE: If the ground meat starts to stick to the ice cream scoop, spray with a little non- stick cooking spray so the meat releases easier.

Scoop the meat mixture into your hands, roll into balls, then place the meatballs on the grease parchment paper lined baking sheets. Each baking sheet should hold 24 meatballs. For a nice golden brown meatballs, spray the tops of the meatballs with a little non-stick cooking spray. Bake for 45 minutes.

Directions For Sauce:
While the meatballs are in the oven, start the sauce. On med-high heat add the olive oil to a heavy bottom pot. Add in the onions, cook for 1 to 2 minutes or until translucent. Add the minced garlic, Kosher salt, black pepper, crushed red pepper flakes, oregano, basil, brown sugar, and tomato paste. Cook for 2 minutes. Next, add the chicken stock. Let the stock come up to a bubble and reduce by half. Once stock has reduced, add in the tomato products. Turn the heat down to med- low and let simmer until the meatballs come out of the oven.

After the meatballs come out of the oven, add them to the sauce. Simmer sauce for another 45 minutes.

Cook 2 packages of the pasta according to the directions. In a large serving bowl, add the well drained cooked pasta. Add 1/2 cup of  freshly grated Parmigiano- Reggiano cheese and toss through. Ladle the sauce with meatballs to the pasta and toss through. Add fresh basil leaves. Serve up table side into individual bowls. Garnish each bowl with sprigs of fresh basil. Have extra cheese on hand for you guests.

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2 responses to “Homemade SpaghettiO’s With Meatballs

  1. mistimaan says:

    Looks tasty

  2. […] via Homemade SpaghettiO’s With Meatballs — Let’s Dish With Linda Lou […]

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