Homemade Meatballs and Spaghetti Sauce
Prep time
Cook time
Total time
A super recipe adapted from Ina Garten. A sure family-pleaser and very easy to make!
Recipe type: Main Dish
Cuisine: Italian
Serves: 6 to 8 servings
For The Meatballs
  • 1 pound ground pork
  • 1 pound ground beef
  • ½ cup seasoned dry bread crumbs
  • 1 teaspoon garlic salt
  • 2 tablespoons chopped fresh flat-leaf parsley or 2 teaspoons dried
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Olive oil
  • ¾ cup shredded Italian blend cheeses
For The Sauce
  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1½ teaspoons minced garlic
  • ½ cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley or 2 teaspoons dried
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper
For The Spaghetti
  • 1½ pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan
  1. Place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, and egg in a bowl. Combine very lightly. I like to use my hands (with gloves) but you may also combine with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
  2. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of ¼-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
  3. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
  4. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Sprinkle with shredded Italian cheese. Serve hot on cooked spaghetti and pass the grated Parmesan.
Adapted from Barefoot Contessa, Ina Garten.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/real-meatballs-and-spaghetti-recipe.html?oc=linkback
Recipe by Pray Cook Blog at https://praycookblog.com/homemade-meatballs-and-marinara-sauce/