I was looking for a new meatball recipe and came across this recipe as well as a Roasted Garlic and Basil Marinara sauce. With my tomato plants in full bloom, I am always looking for a good way to use all my many tomatoes. Looking at the recipe for the meatballs you see mushroom, but do not worry, you grind them up very fine and what they add to the meatballs is moister. I promise you will like them, my family who all hate mushrooms, ate them all!! Give it a try, you won't be disappointed.
Spaghetti and Meatballs
Spaghetti and Meatballs
adapted from: For the Love of Cooking
Roasted Garlic and Basil Marinara Sauce
12-15 miscellaneous tomatoes, quartered
1 head of garlic, DO NOT REMOVE SKINS
1 sweet yellow onion, cut into large chunks
1 tbsp olive oil
Dried basil, to taste (about 1 tsp.)
Dried oregano, to taste (about 1 tsp.)
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees; line a baking sheet with tin foil then coat with cooking spray. Quarter the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN). Spread the tomatoes, onions and garlic all over the lined baking sheet. Drizzle the olive oil over the top, then sprinkle with dried basil and oregano as well as sea salt and freshly cracked pepper; toss to coat.
Place in the oven and roast for 30-40 minutes or until vegetables are really soft and the tomatoes are still juicy.
Carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic and juices into a small Dutch oven. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks. Taste for flavor, add seasonings, salt, or pepper if needed. Simmer for 1-2 hours.
Meatballs:
4 cups of Roasted Garlic and Basil Marinara Sauce
1 lb lean ground beef (I used 93/7)
7 button mushrooms, diced finely
1/4 sweet yellow onion, diced finely
1/4 cup of Italian style breadcrumbs
2 tbsp Parmesan cheese, shredded
1 clove of garlic, minced
1 egg
1 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
Sea salt and fresh cracked black pepper
1 tsp olive oil (for cooking)
8 oz whole wheat spaghetti noodles
Parmesan cheese
Put the onions, garlic, Parmesan cheese, and mushrooms in a food processor to chop, otherwise chop them as small as you can. Combine the meat, mushroom mixture, bread crumbs, egg, parsley, basil, sea salt and freshly cracked pepper, to taste then mix together gently. Form into small meatballs and set aside. Form into small meatballs and set aside. Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place the cooked meatballs in the roasted garlic and basil marinara. Simmer the meatballs in the marinara for 30 minutes.
Cook the spaghetti per instructions. Serve the spaghetti with the sauce and meatballs on top. Sprinkle with Parmesan cheese and fresh basil. Enjoy.
Roasted Garlic and Basil Marinara Sauce
12-15 miscellaneous tomatoes, quartered
1 head of garlic, DO NOT REMOVE SKINS
1 sweet yellow onion, cut into large chunks
1 tbsp olive oil
Dried basil, to taste (about 1 tsp.)
Dried oregano, to taste (about 1 tsp.)
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees; line a baking sheet with tin foil then coat with cooking spray. Quarter the tomatoes, cut the onions and break up the head of garlic (KEEP SKINS ON SO THEY DON'T BURN). Spread the tomatoes, onions and garlic all over the lined baking sheet. Drizzle the olive oil over the top, then sprinkle with dried basil and oregano as well as sea salt and freshly cracked pepper; toss to coat.
Place in the oven and roast for 30-40 minutes or until vegetables are really soft and the tomatoes are still juicy.
Carefully peel the skin off the cloves of garlic. Spoon the tomatoes, onions, garlic and juices into a small Dutch oven. Using an immersion blender, blend the vegetables until smooth, making sure there are no chunks. Taste for flavor, add seasonings, salt, or pepper if needed. Simmer for 1-2 hours.
Meatballs:
4 cups of Roasted Garlic and Basil Marinara Sauce
1 lb lean ground beef (I used 93/7)
7 button mushrooms, diced finely
1/4 sweet yellow onion, diced finely
1/4 cup of Italian style breadcrumbs
2 tbsp Parmesan cheese, shredded
1 clove of garlic, minced
1 egg
1 tbsp fresh basil, chopped
1/2 tbsp fresh parsley, chopped
Sea salt and fresh cracked black pepper
1 tsp olive oil (for cooking)
8 oz whole wheat spaghetti noodles
Parmesan cheese
Put the onions, garlic, Parmesan cheese, and mushrooms in a food processor to chop, otherwise chop them as small as you can. Combine the meat, mushroom mixture, bread crumbs, egg, parsley, basil, sea salt and freshly cracked pepper, to taste then mix together gently. Form into small meatballs and set aside. Form into small meatballs and set aside. Once the meatballs are prepared. Heat a skillet over medium heat with 1 tsp olive oil. Cook the meatballs until golden brown on all sides. Remove from skillet and place the cooked meatballs in the roasted garlic and basil marinara. Simmer the meatballs in the marinara for 30 minutes.
Cook the spaghetti per instructions. Serve the spaghetti with the sauce and meatballs on top. Sprinkle with Parmesan cheese and fresh basil. Enjoy.
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