Spaghetti & Meatballs

Today I’m working with fresh San Marzano tomatoes from the garden, and this recipe is one of the easiest ways to use up a big harvest. Roma tomatoes work beautifully too, and you can even make the sauce with canned tomato sauce or tomato puree. You can also turn this into a hearty meat sauce by adding cooked ground beef. No matter what tomatoes you have on hand, this spaghetti and meatballs recipe delivers rich, comforting flavor every time.

If using fresh tomatoes, coarsely chop them and place them in a blender. Pulse in short bursts until you reach your desired texture, chunky or smooth.

Measure out 3 cups of tomato puree.

In a large pot over medium heat, heat 1 tablespoon of olive oil and add the diced onions. Cook until softened, about 5 minutes.

Stir in 1 clove of minced garlic, season with salt and pepper to taste, and cook for 1-2 minutes, until fragrant.

Stir in ½ teaspoon of dried basil leaves, 1½ teaspoons of dried oregano leaves, ¼ teaspoon of dried thyme leaves, and 1 tablespoon of light brown sugar.

Stir in 3 cups of tomato puree or tomato sauce, depending on what you are using, and mix until fully incorporated.

Finally, stir in 6 ounces of tomato paste, 2 cups of beef broth, and 1 bay leaf. Bring the sauce to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 45 minutes to 1 hour, stirring occasionally, until the sauce thickens to your desired consistency.

Once the sauce has thickened, remove it from the heat and set aside.

Make the meatballs. Preheat the oven to 375°F. In a large bowl, combine 1 pound of ground beef, ¼ cup grated Parmesan cheese, 1 egg, 1 tablespoon Italian seasoning, ¼ cup plain breadcrumbs, ¼ cup finely grated yellow onion, and a pinch of salt and pepper. Don't overmix.

Divide the meat mixture into 8 large, even meatballs, shaping them gently to keep them tender. Cut the mozzarella cheese into ½-inch cubes to stuff inside the meatballs.

Stuff each meatball with a cube of mozzarella, pinching the meat firmly closed around it to seal.

Pour 1 to 1½ cups of sauce into the bottom of a 2‑quart baking dish. Arrange the meatballs evenly on top of the sauce.

Pour the remaining sauce over the meatballs, then sprinkle with Parmesan cheese and cracked pepper. Cover the dish with aluminum foil and bake for 30–40 minutes, or until the meatballs reach an internal temperature of 165°F.

While the meatballs bake, cook the spaghetti following the package instructions.

Once the meatballs are done baking, remove them from the baking dish, reserving all of the sauce. Toss the cooked, drained spaghetti with the sauce, then top with the meatballs. Finish with a sprinkle of freshly grated Parmesan and cracked pepper.

Enjoy!

For more of our delicious comfort food recipes, check out these:

• Classic Beef Bourguignon
• Crockpot Chicken & Dumplings
• Creamy Tomato Soup with Toasted Cheese Crostini
• Creamy Lemon Chicken Pasta with Asparagus
• Italian Sausage & Peppers Rigatoni
• Patty Pan Squash Pizza Bowls
• Chicken Bolognese Pasta
• Tomato & Prosciutto Sandwiches with Mozzarella Cheese