By Chef Gorete − On Sunday, November 14, 2021, 1 year ago in Pasta Recipes
5 out of 5 with 1 ratings
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Gorete's Italian Spaghetti & Meatballs Recipe

Gorete's Italian Spaghetti & Meatballs Recipe
This Italian spaghetti and meatballs recipe is from a Pasquale cookbook and is the one my girls enjoy the most.

Preparation time 15 min
Cooking Time 45 min
Ready In1 h
Level of DifficultyEasy
Servings4

Ingredients

1 lb of ground veal or 1 lb of beef1⁄8 cup of Italian breadcrumbs1⁄2 teaspoon of salt1 pinch of pepper1⁄2 teaspoon of garlic powder1⁄4 teaspoon of nutmeg1⁄4 teaspoon of chili powder1⁄4 cup of olive oil1 onion, finely chopped1 garlic clove, finely chopped2 cups of tomatoes, peeled and finely chopped3⁄4 cup of chicken stock1⁄4 cup of red wine2 tablespoons of tomato paste1⁄2 teaspoon of garlic powderSalt and pepper (to taste)1 lb of spaghetti, cooked and drained4 ounces parmesan cheese, gratedOil, enough to cover bottom of frying pan
1 lb of ground veal or 1 lb of beef1⁄8 cup of Italian breadcrumbs1⁄2 teaspoon of salt1 pinch of pepper1⁄2 teaspoon of garlic powder1⁄4 teaspoon of nutmeg1⁄4 teaspoon of chili powder1⁄4 cup of olive oil1 onion, finely chopped1 garlic clove, finely chopped2 cups of tomatoes, peeled and finely chopped3⁄4 cup of chicken stock1⁄4 cup of red wine2 tablespoons of tomato paste1⁄2 teaspoon of garlic powderSalt and pepper (to taste)1 lb of spaghetti, cooked and drained4 ounces parmesan cheese, gratedOil, enough to cover bottom of frying pan
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Directions

  1. Combine ground meat, breadcrumbs, salt, pepper, nutmeg and chili powder, then form the mixture into small balls with the palms of your hands.
  2. Heat some oil in frying pan, and cook onion and garlic for 5 minutes.
  3. Add the meatballs and brown all over.
  4. Add tomatoes, stock, wine, tomato paste, garlic powder, and salt and pepper, and simmer for 30 minutes.
  5. Place cooked pasta on a heated platter.
  6. Pour some sauce and meat balls over the pasta.
  7. Sprinkle with grated cheese and serve immediately.

Note:Sometimes I will make extra meatballs and flash freeze them, then store them in plastic bags. When I'm ready to use them, I make the sauce and add the frozen meatballs to the sauce allowing for a longer cooking time.

Recipe & Photo Credit: Chef Gorete, food.com

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