AMAZING SPAGHETTI AND MEATBALLS.

Amazing Spaghetti and Meatballs. image

Everyone who has tried this has told me this is the best spaghetti and meatballs they have ever tasted. It makes a lot, and can be frozen in small batches to have a quick supper any night of the week.

Provided by Maddy HELEINE

Categories Pasta

Time 2h30m

Number Of Ingredients 29

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Ingredients

FOR THE SAUCE
1 pt cherry tomatoes
1/2 sweet white onion chopped
1 1/4 tsp salt
1/2 tsp coarse black pepper
1 tsp annice seed finely chopped
6 fresh basil leaves finely chopped
2 tsp chopped garlic
1 Tbsp chopped oregano
2 Tbsp olive oil
12 oz two 6 oz cans of contadina tomato paste
1/2 c water
2-3 pkg artificial sweetner
FOR THE MEATBALLS
1 pkg rolled jimmy dean sausage, 1 lb.
1 lb ground beef
1 large egg
1/2 sweet white onion chopped
4 pieces of honey wheat sandwich bread chopped fine (do not use bread crumbs!)
1/2 c shredded or powered parmesan cheese
1/4 c milk
2 Tbsp soft butter
1 Tbsp parsley
2 tsp chopped garlic
2 tsp salt
1/2 tsp coarse black pepper
1/4 tsp annice seed finely chopped
FOR THE PASTA
spaghetti (i prefer barilla)

Steps:

1. Cut the cherry tomatoes in half. Place the tomatoes and the onions on a sheet pan. Sprinkle with salt and coarse black pepper, and a table spoon of olive oil. Mix well. Bake at 350 degrees until they are soft. (about 20 minutes).
2. In a Cuisinart or blender, mix the roasted tomatoes, and all other remaining sauce ingredients except the paste and sugar, until it becomes a smooth liquid.
3. Put the sauce in large fry pan and add the tomato paste. Stir and let simmer until the sauce and paste combine. (About 10 minutes). If the sauce is too thick, add small amounts of water until you reach the consistency you like. Add sweetener one package at a time to taste.
4. While sauce is simmering, put all meatball ingredients in a large bowl and mix lightly with tips of your fingers. Avoid compressing the meat as you mix. Using a standard ice cream scoop, scoop individual meatballs onto a parchment lined baking sheet. Gently roll them into balls. Bake at 350 degrees for 25 minutes, turning once with a small spoon half way through the cooking time.
5. When cooked, add the juice drippings from the meat into the sauce and stir. Add the meatballs directly into the sauce pan covering them with the sauce. Simmer while spaghetti is cooking.
6. In a large pot boil water and cook the amount of spaghetti you need for the amount of people you are serving. Drain the spaghetti and top with the meatballs, sauce, and parmesan cheese.
7. Left over meatballs and sauce can be store in portions in the freezer for up to a year. Simply reheat them in a saucepan when you want more spaghetti and meatballs.