Spaghetti with Marinara Sauce and Meatballs

by Mary Papoulias-Platis

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I just found my spaghetti with marinara sauce recipe and meatballs as I was browsing through my family shoe box of recipes. These are my go-to family dinners I had to throw together on weeknights so my family of five can eat. Often times my kids would request this weekly, it became a favorite of ours.
This is my take on Greek meatballs with spaghetti. This is a satisfying and complete dish.  I make a large batch of meatballs so they may last a couple of days for snacking on, or for meatball sandwiches.

Meatball  Recipe

I would start with the meatballs. Place them in the oven and then begin the sauce.
Makes 25-28 meatballs

Spaghetti with Marinara Sauce and Meatballs
 
Author:
Recipe type: Dinner
Ingredients
  • 2 lbs. ground beef
  • ½ cup milk
  • 2 tablespoons finely chopped garlic
  • ¼ cup freshly chopped Italian parsley
  • ½ cup Italian bread crumbs
  • 2 eggs
  • 2 cups freshly grated Parmesan cheese
  • ½ teaspoon pepper
Instructions
  1. Mix all the ingredients except the beef in a large bowl.
  2. Add the ground beef and gently mix with your hands.
  3. Shape into balls and place on baking sheet.
  4. I bake mine on a rack, but not necessary. Line the pan with a silpat or foil.
  5. Bake in the oven for 45 minutes @ 350 degrees.


Quick Marinara Sauce

Spaghetti with Marinara Sauce and Meatballs
 
Author:
Recipe type: Dinner
Ingredients
  • 2 tablespoons olive oil
  • 2 minced garlic cloves
  • 1 28 oz. can tomato puree
  • 1 teaspoon sugar
  • 1 tablespoon fresh minced parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 box of spaghetti, cooked
Instructions
  1. In a medium saucepan add the olive oil and garlic, saute for 1-2 minutes on medium heat. Do not brown garlic.
  2. Add the remaining ingredients and simmer for 20 minutes.
  3. Can be made ahead and stored in the refrigerator for 2-3 days.

 

Saute the garlic in a saucepan with the olive oil until they are slightly golden.


Add the remaining ingredients and simmer for 20 minutes. That’s it.

Note:  It can be doubled, tripled…When a recipe calls for Italian bottled sauce I use this recipe for stuffed ricotta pasta shells, lasagna, eggplant parmagian..etc.
Keep these ingredients on hand in your pantry for a last minute recipe.

Serve this sauce with the pasta ( spaghetti, angel hair pasta, noodles) meatballs and a sprinkle of Parmesan cheese.

© 2011 – 2015, Mary Papoulias-Platis. All rights reserved.

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