Real Meatballs and Spaghetti

I would have expected Mario, Emeril or Giada to pull out a weeknight meatball amd pasta sauce for me; but, the Barefoot Contessa, Ina Garten, had a clean, fresh recipe that stood out to me.  I do make my own pasta sauce from our garden tomatoes that I put up in my freezer.  This sauce had enough added flavors that I didn't mind using canned tomatoes for this basic sauce.  There really is no need to use purchased jarred sauce, which usually has a good amount of sugar and salt, when a recipe like this take little to no time.  Often times you can get the tomatoes for $1 per can.

Real Meatballs and Spaghetti
inspired by the Barefoot Contessa, Ina Garten
printable recipe

Meatballs
1-1/2 lbs ground meat-I used 1 lb. beef and 1/2 lb. pork for added flavor
1 c. fresh bread crumbs-I had one last bun left from the weekend burgers
1/4 c. seasoned dry bread crumbs
2 T. chopped parsley
1/2 c. grated parmesan
2 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. ground nutmeg-yup, nutmeg.  And boy did it make a difference.
1 egg beaten

Mix all together and form into 18 meatballs.

You have the option of browning these off in a skillet with olive oil.  I chose to bake at 400 degrees on a baking sheet for 20 minutes.

Sauce
1 T. Olive Oil
1 c. chopped onion
1-1/2 tsp. chopped garlic
1 c. dry red wine
1 (28 oz.) can crushed tomatoes
2 (14.5 oz) cans diced tomatoes
2 tsp. kosher salt
1 tsp. black pepper

Heat oil in a heavy pot.  Saute onions until translucent.  Add garlic and cook for an additional minute.

Add the wine.  Cook until almost all liquid is cooked down.

Add tomatoes, parsley, salt and pepper.  Bring to a boil and simmer for 5-10 minutes.

Nestle the browned meatballs in sauce.

Simmer for 30-40 minutes.
Cook pasta according to package directions.
Serve sauce and meatballs over hot pasta with a dusting of fresh parmesan.

 

I can't stress how easy and quick this was to make on a week night.  My ground beef was very lean.  Using 1 T. oil in the entire recipe, along with a whole grain pasta, you can see that this not only was a price conscious recipe, but a low fat, high fiber choice for dinner.  Of course you can't discount the cup of dry red wine, but you do have to have flavor!!!!