Spaghetti & Meatballs

The San Marzano tomatoes in the garden have finally ripened, perfect for making my spaghetti and meatballs recipe with my favorite sauce. This recipe works well with any type of tomatoes or even canned tomato sauce.

Coarsely chop the tomatoes and place them in a blender. Pulse in short bursts until you reach your desired texture, whether chunky or smooth, and end up with 3 cups of tomato puree.

In a large pot over medium heat, heat 1 tablespoon of olive oil and add diced onions. Cook until softened, then stir in 1 clove of minced garlic and cook for 2 minutes.

Stir in the tomato puree, bring it to a boil, then lower the heat and cook until the tomato mixture deepens in color, about 10-12 minutes. Add 2 cups of broth, 6 ounces of tomato paste, 1/2 teaspoon of dried basil leaves, 1 1/2 teaspoons of dried oregano leaves, 1/4 teaspoon of dried thyme leaves, 1 bay leaf, and 1 tablespoon of brown sugar (if using). Salt and pepper to taste. Stir until everything is well combined.

Let the sauce simmer uncovered on low heat for 40 minutes to an hour, then remove and discard the bay leaf.

To make meatballs, combine 1 lb of ground beef, 1/4 cup of grated parmesan cheese, 1 egg, 1 tablespoon of Italian seasoning, 1/4 cup of plain breadcrumbs, 1/4 cup of finely grated yellow onion, and a pinch of salt and pepper in a large bowl. Mix gently to avoid overworking the meat, which can make the meatballs tough. Cut the mozzarella cheese into 1/2-inch cubes for the meatball filling.

Shape the meat into 2-inch balls, stuffing each with mozzarella in the center and sealing the meat around it. Preheat the oven to 375 degrees.

Pour 1 to 1 1/2 cups of sauce into a 2-quart baking dish. Place the meatballs on top of the sauce in the dish.

Pour the rest of the sauce over the meatballs, top with parmesan cheese and cracked pepper, then cover with aluminum foil. Bake for 30-40 minutes, or until the internal temperature reaches 165°F. While the meatballs bake, cook the spaghetti following the package instructions.

Once the meatballs are done baking, assemble plates with spaghetti, a hearty ladle of sauce, meatballs, freshly grated Parmesan, and a sprinkle of cracked pepper.

Enjoy!

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