Spaghetti and Meatballs
Put Your Own Spin On Spaghetti and Meatballs.
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound pork
- 4 ounces cooked potato smashed and cooled
- 2 ounces grated parmesan (plus about 1 to 2 ounces to finish)
- 4 ounces milk
- 1 1/2 teaspoon thyme
- 2 teaspoons black pepper
Sauce
- 3-4 ounces olive oil
- 2 small onions halved and peeled
- 2 small carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic smashed
- 2 pints canned tomatoes
- Salt and pepper to taste
Instructions
- Place all ingredients into a bowl. Pull up one side of the mixture and fold into the center while rotating the bowl, like you would dough. Mix until the mixture is homogeneous, being careful not to overwork. Cook a test meatball to check the seasoning, adjust as needed and shape into roughly golf ball-sized pieces. Bake at 450 degrees for about 15 minutes, rotating part of the way through, until the internal temperature is 155 degrees.
- Put all of the peeled onion, carrot and celery into a food processor. Blend until pieces are fine. If you don’t have a food processor, you can mince by hand. Saute in olive oil over low heat until the onion, celery and carrot are translucent and tender, but no color. Add garlic and saute for two to three minutes until aromatic. Add tomatoes and keep over low heat and simmer for two hours until all items have become extremely tender. Adjust seasoning as needed.