Spaghetti and meatballs from scratch

This baked spaghetti pie recipe is easy enough for a busy weeknight meal and sure to be loved by the entire family. It's also a great take-and-bake meal for a family or friend in need. Learn how to make meatballs from scratch!

Ingredients of Spaghetti and meatballs from scratch

1. You need of Tomato sauce.
2. You need 2 kg of ripe but not squishy tomatoes.
3. It's 1 of large onion.
4. It's 1 tbsp of italian spices.
5. You need 1 tsp of chilli powder.
6. It's 1 tbsp of dried oregano.
7. It's 1 tsp of ground ginger.
8. Prepare 1 tsp of garlic powder.
9. You need 1 tsp of ground cumin.
10. Prepare 1 tbsp of salt.
11. Prepare 1 tsp of ground black pepper.
12. Prepare 1 tbsp of sugar.
13. It's 3 tbsp of olive oil.
14. You need of meatballs.
15. Prepare 1/2 kg of ground beef.
16. You need 1 1/2 tsp of italian spices.
17. Prepare 1 of handfull chopped parsley.
18. You need 1 tsp of salt.
19. It's 1 small of onion.
20. It's small of bowl of cold water.
21. Prepare 1 of vegetable oil.
22. You need of pasta.
23. It's 1 of any pasta you like but better not be tube-like otherwise it would hold too much sauce.
24. It's 1 of water.
25. Prepare 1 of salt.
26. You need of garnish.
27. You need 1 of fresh basil (to your liking).
28. It's 1 of parmesan shavings.

Spaghetti and meatballs from scratch step by step

1. Grate tomatoes on the medium holes of the grater in a large bowl. Peel will push up by itself. Try to get as much pulp as possible. Discard peel..
2. Chop onion in medium sized cubes.
3. Pour olive oil in pan and immediately add onions. Wait until they are soft but not brown..
4. Add tomatoe puree and all the spices. Mix and cover and let simmer on low fire..
5. Chop small onion and parsley very finely. Add to ground meat..
6. Mix all meatball ingredients together except for water and oil.
7. Pour some cold water in a bowl. Dip your hands and shape meatballs as small or as big as you like (water helps meat not stick to your hands).
8. In a shallow pan add a little bit of vegetable oil and then add the meatballs.
9. Cover and let cook on low fire. Turn around from time to time so as they cook evenly from all sides.
10. Pour water in a large pot.
11. Wait until water boils and add salt to your liking (do not over salt it is unnecessary).
12. Add pasta to boiling water but do not overcrowd so as they don't stick together. Cook until aldente or to your liking.
13. When meatballs are done add to the tomato sauce and let simmer. The longer you cook the sauce the thicker it gets so cook it to the consistency that you like..
14. Remove pasta from water and drain. Add tomato sauce and meatballs. Chop some fresh basil and sprinkle on top. Add parmesan shavings.
15. Leftover pasta sauce (without the meatballs) can be kept in an airtight mason jar in the fridge and it keeps for up to a week so you can make some ahead of time and reheat.

I love—I mean love—making spaghetti and meatballs. Oh, don't get me wrong—I love eating it, too. Drain, the transfer the spaghetti to a large serving platter. Top with the meatballs and marinara sauce and garnish with parsley and grated parmesan cheese. In a large skillet over medium heat, heat oil.

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