Another classic but fabulous dish. Lady in the Tramp always flashes through my mind when I think Spaghetti & Meatballs, what a cute movie. I can’t wait to start watching all those wondrous kids movies again! I’m not joking, I love them. At work the other night we were even singing and dancing to Beauty and the Beast and the Little Mermaid, yes, we’re those people.. but these movies are classic, and I could watch them over and over again. And I’m sure I will.
There are quite possibly thousands of ways to make meatballs. Seriously, the combinations are endless. I have made them so many different ways. My all time fav is to make it with a fresh sauce, meaning whole tomatoes, skinned and cooked down, there is seriously not a better way to do a sauce. However, that is extremely time-consuming, so this is second best when you’re short on time. As long as you’re not using jarred sauce, this still holds that fresh aroma and flavor.
Long story short, meatballs are so easy and quick, they take no time! The sauce is the part you have to be patient for, however this one is perfect if you’re short on time! Of course, with any sauce, the longer it sits, the better it is, the more the flavors are extracted, but you don’t HAVE to wait! The great part about sauces is you can make them the way you want them, add or subtract to your preference, make it your own, and love it as much as I do! Spaghetti and Meatballs to me, is one of those homey, warm meals. So go make a delicious pot or meatballs and sauce, add a box of angel hair, and enjoy a fantastic night in with your family! Kids are sure to love it!
Meatballs & Sauce
- 2 1/4 lb. lean ground beef
- 2/3 cup panko
- 4 cloves garlic, finely minced
- 1 rosemary sprig, minced
- 1/4 of a yellow onion
- 1 cup Parmesan cheese, freshly grated
- 1 egg, beaten
- 1 Tbsp. Worcestershire
- Dash Salt, Pepper, & garlic powder
- 4 cloves garlic, minced
- 1/4 of a yellow onion, finely chopped
- 1 tsp. olive oil
- Hand full of fresh basil, roughly chopped
- 4 Tbsp. Worcestershire Sauce
- 28 oz. can crushed tomatoes
- 28 oz can tomato sauce
- 28 oz can diced tomatoes
- 3 Tbsp. Italian Seasoning
- 2 Tbsp. Brown Sugar
- Salt & Pepper to taste
- Pre-heat your oven to 400 degrees.
- Put your ground beef in a large bowl. Add the panko, minced garlic, Rosemary, onion, Parmesan cheese, the beaten egg, Worcestershire, salt, and pepper.
- Using your hands, mix until well combined. Roll out into medium-sized balls. Mine made about 27 meatballs.
- Line them up on a tray and cook at 400 degrees for about 12 minutes, until the outsides are browned.
- While your meatballs are cooking, start your sauce. In the bottom of a sauce pan, add the olive oil, onion, and garlic. Saute until softened, about 5-6 minutes.
- Add the crushed tomatoes, tomato sauce, the diced tomatoes, fresh basil, Worcestershire, italian seasoning, salt and pepper, and mix.
- Once the meatballs are done, add them to the sauce.
- Add the brown sugar about 30 minutes before you are going to serve it.
- Allow to simmer for about 30 minutes. The longer the better, I think I let mine go for a couple of hours to really let the flavors soak in.