Spicy Italian Meatballs In Marinara Sauce Over Spaghetti

It's hard to believe I made it through 57 years of my life before finally attempting to make my own meatballs for spaghetti. Once I tried them, I was amazed at how simple they are to make. Furthermore, I found that I can make enough to put an equal amount on the table and in the freezer, for a future time when I don't really feel like cooking a huge meal. I was also surprised at how much more delicious they were than any meatballs I'd ever had, even at the best Italian restaurants. So, don't be afraid to try them yourself.

Mr. Snooty practically swooned over these meatballs, so I feel like my mission was fully accomplished. I think they would also be divine served as an appetizer in a bit of mushroom sauce. So, let's get to it.

Spicy Meatballs In Marinara Sauce Over Spaghetti Pasta:

Meatball Ingredients:

1 lb. ground sirloin

2 eggs

1/2 cup milk

1 cup Italian breadcrumbs

1/2 cup onion, chopped

2 tablespoons fresh parsley finely chopped

1 teaspoon oregano

3-4 cloves garlic, smashed & finely minced

1 teaspoon salt

1/2 teaspoon pepper


Ingredients For Sauce:

3 tablespoons olive oil

1/2 cup chopped onion

4 cloves garlic, smashed & minced

2 teaspoons salt

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon freshly ground black pepper

2 cans (26 to 38 oz.) crushed tomatoes

1 small can of tomato paste

1 cup red wine

1 cup beef broth (or more if needed)



Additional items:

16 ounces of spaghetti, cooked according to directions

shaved fresh Parmesan cheese, to taste


Directions For Meatballs:

1. In a large mixing bowl, lightly scramble the eggs. Add the remaining ingredients for meatballs and mix. I find the best way to do this is to mix it with your hands, but I do wear gloves.

2. Begin forming beef mixture into round balls. We like our small, but make them whatever size you like.

3. Brown the meatballs in a skillet with a little olive oil and beef broth, just enough to keep them moist.


4. When they are lightly browned, remove and set aside.




Directions For Sauce:


1. Saute the onion in the olive oil until almost transparent. Add garlic and cook a moment or two longer.


2. Pour the can of tomatoes into the pan, as well as all of the other ingredients. 


3. Cook over medium high heat until it begins to bubble, turning it down to a low simmer. 


4. Add the meatballs, cover the pan and allow to simmer for about 30 minutes.


5. Serve over cooked spaghetti pasta, topped with shaved Parmesan cheese, with garlic toast and a tossed salad.

Economical Leftover Spaghetti Sauce Lasagna

Since our children are no longer living at home, we often have large amounts of leftovers after having spaghetti with meat sauce. In my quest to quit waxting so much food, I started saving the leftover sauce and keeping it in the freezer until there is enough to make hearty lasagna. It also saves me from having to go through the whole meat sauce process, which saves me huge amounts of time. If you're in a hurry, you could also use jars of ready made, but I prefer my own sauce. Besides, it is far more economical this way.



Since there are only two of us, I'm always able to make two smaller casseroles of lasagna, which also saves me another night of slaving over a hot stove, grill, or oven. What's not to love about that? So, let's get this show on the road, shall we?



Ingredients:

1/2 box of lasagna noodles, cooked al dente'

5 cups Italian meat sauce (or leftover spaghetti sauce)

1 container (15 ounce) container of ricotta cheese

4 cups mozzarella cheese, shredded

1 cup (4 ounce) Parmesan cheese, shredded

Ingredients:

1. Preheat oven to 375 degrees Fahrenheit.

2. Cook noodles according to box directions, drain, and separate.

3. Heat meat sauce in a large pot, simmering until heated.

4. Spray 13x9 casserole dish with vegetable cooking spray.

5. Spread about 3/4 to 1 cup of meat sauce over the bottom of the pan.

6. Place 2 to 3 lasagna noodles over the meat sauce, overlapping if necessary.

7. Place bits of ricotta all over the noodles.

8. Sprinkle mozzarella cheese over the entire pan and cover with meat sauce.

9. Repeat layers until all ingredients are used, reserving enough mozzarella for topping.

10. Finally, sprinkle shredded Parmesan evenly over the top.

11. Cover casserole in foil so that it doesn't invert, otherwise you'll have cheese sticking to it.

12. Bake for 30 minutes in preheated oven for 30 minutes.

13. Remove foil and bake an additional 10 minutes.

14. After removing from oven, allow lasagna to sit for 5 minutes before serving.

15. Serve with garlic toast and tossed salad.