Spaghetti and Meatballs
photo by Monica P
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- Serves:
-
8-10
ingredients
- 1⁄2 tablespoon garlic clove, chopped
- 1 medium onion, chopped
- 1 tablespoon olive oil
- italian seasoning
- 1 (6 ounce) can Italian-style tomato paste
- 2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano, chopped
- 2 (28 ounce) cans Italian-style tomato sauce
- 1⁄8 cup red wine
- 1 cup fennel head, chopped (optional)
- 1 teaspoon fennel seed
- garlic salt
- pepper
- salt
- sugar
- 2 lbs ground chuck
- 1⁄2 lb Italian sausage
- 1 teaspoon garlic clove, minced
- fennel seed
- 1 small onion, finely chopped
- 1 cup breadcrumbs
- 2 eggs
- 1 (16 ounce) box thin spaghetti
directions
- Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
- Roll into balls and bake at 350 degrees until done (about 20 minutes).
- Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
- Add the meatballs when they're done baking.
- Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
- Serve over spaghetti noodles.
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Reviews
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WONDERFUL. I have never made spaghetti before and was looking for a tasty recipe. This was was perfect. My husband and I loved it. I made the recipe as it is listed but couldn't get a hold of the fennel head. The only thing I added was red crushed peppers to add a zing to the sauce. Will make this again because it was tasty and overall easy to make. Thanks for posting.
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Red sauce with fennel in it was a new one for us. I thought I'd love it, as I love anise and licorice and have been known to eat plain fennel seeds. And even though I didn't add the sugar, as we prefer a more acid tomato flavor, the sauce was too sweet. We also felt the need to add a large amount of black pepper, over a teaspoon, a serious amount of salt, 2 teaspoons, and a good teaspoon of red pepper flake. On it's own, I'd give the sauce 2 stars. <br/><br/>The meatballs are worth 4 stars. I baked them in mini muffin tins which do a great job of collecting the drippings. I made the sauce yesterday and simmered the meatballs for about an hour, then tucked the whole thing into the refrigerator over night. Today, DH told me he'd had a midnight snack of a few of the meatballs. That's high praise from my self-identified, food snob spouse.<br/><br/>We had this for dinner tonight. I'm keeping the rest of the meatballs but not the remaining sauce. While I doubt I'll use the meatball portion of the recipe again, it's similar enough to my usual recipe, I will add some fennel seeds into the mix.
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I made this tonight and it was wonderful. I couldn't find fennel heads, so I omitted them and I also couldn't find italian tomato sauce so I used italian crushed tomatoes. I let my sauce simmer for about 1 1/2 hours and it came out wonderful my whole house smelled so good. Thanks for a wonderful dinner. I had enough sauce to freeze for another meal. Thanks, KadesMom!
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RECIPE SUBMITTED BY
KadesMom
United States
We have 2 little boys that keep us very busy. Many recipes I save are fast and easy:) I love to cook though, so I'm always looking for new recipes, including recipes that take time. LOVE this website! I love to cook, read, write and spend time with my family. We love the outdoors, including the winter when we get tons of snow. We're also owners of a coffee/icecream/gift/deli shoppe. We live in a tourist town surrounded by many lakes. Taste Of Home magazine is a favorite of mine and now recipezaar is a favorite too.
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