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This is a relatively quick sauce to make. We used canned, diced tomatoes, but you may use fresh tomatoes if they are ripe and plentiful. Serve with this traditional Italian meatball recipe that has been handed down from generation to generation. These meatballs are great in sauce served with pasta or served on a crusty roll topped with sauce. Be careful not to use meat that is too lean, as the meatballs will turn out hard and dry. Ground chuck is the best choice for this recipe.


Spaghetti Sauce:

  • 1 medium onion, chopped
  • 3 TB. olive oil
  • 1 TB. TURKISH OREGANO
  • 2 tsp. GROUND BLACK PEPPER
  • 2 tsp. GRANULATED GARLIC
  • 1 tsp. WHOLE FENNEL SEED, crushed
  • 1/4 tsp. CAYENNE PEPPER
  • 2 TB. CALIFORNIA BASIL
  • 1/4 Cup balsamic vinegar
  • 3 28 oz. cans diced tomatoes with juice
  • 1-2 TB. tomato paste, if needed
  • 1-1 1/2 lbs. spaghetti noodles, cooked according to package directions
       

Measure all of your spices except the BASIL into a small bowl and set aside. Heat olive oil in a large, heavy-bottomed kettle or soup pot. Add the onion and cook over medium-heat until soft and slightly brown. Toss in the OREGANO, PEPPER, GARLIC, FENNEL, and CAYENNE and let them cook about 15 seconds. Pour in the vinegar and give it a stir. Add the tomatoes and let cook on medium-low heat, stirring occasionally, while you prepare the meatballs. Add the prepared meatballs to the sauce and let simmer about 30 minutes. Add the BASIL in the last 5 minutes of cooking time. If the sauce has not thickened, add 1 TB. of tomato paste and stir well. Let it simmer a few more minutes - this should thicken the sauce. If it is still not thick enough for your liking, add another TB. of tomato paste. Serve over spaghetti noodles.

Prep. time: 10 minutes.
Cooking time: 90 minutes.
Serves: 4-6



Meatballs
These meatballs are relatively simple, so take the time to double the recipe. They freeze well in or out of sauce. After they are broiled and cooled, put them in a freezer container or zip top plastic bag. Just thaw and simmer in sauce for another meal.


Meatballs:

  • 1 lb. ground chuck
  • 1/2 Cup dry, unseasoned bread crumbs
  • 1/4 Cup grated Parmesan or Romano cheese
  • 1 small onion, minced (about 1/2 Cup)
  • 1 egg
  • 1/2 Cup tomato sauce (buy an 8 oz. can, use half in the meatballs and add the rest to the sauce)
  • 1 TB. CALIFORNIA BASIL
  • 1 TB. PARSLEY
  • 1/4 tsp. GROUND BLACK PEPPER
  • 1/2 tsp. salt
       

Turn on the broiler. Lightly spray a broiler pan with nonstick cooking spray. Put all of the ingredients into a large mixing bowl. Mix with your hands until everything is well blended. Using 1/4 Cup of mixture, roll the meat in your hands to form a ball. Roll until the meat holds together well and the ball is smooth. The meatball should be slightly flattened to prevent them from rolling around on the broiler pan. It's also much nicer to make a sandwich with the leftover meatballs if they aren't rolling off the bread. Put the meatballs on the broiler pan and broil for 4-5 minutes. Turn the meatballs over and broil another 2 minutes or until the meatballs are nice and brown. This will set the meatballs - they will finish cooking in the sauce. Add the meatballs to the spaghetti sauce and let simmer about 30 minutes.

Prep. time: 10 minutes.
Cooking time: 40 minutes.
Serves: 4-6



Description
Price
Qty
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
$3.99
Black Pepper Fine Shaker 2.2 oz. 1/2 cup jar
$5.35
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
$6.29
Fennel Whole 1.9 oz. 1/2 cup jar
$4.55
Cayenne Red Pepper Powder 2.1 oz. 1/2 cup jar
$5.69
Basil California .4 oz. 1/2 cup jar
$3.99
Parsley .2 oz. 1/2 cup jar
$3.45


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