Back to Basics with Spaghetti and Meatballs
By Estefania Souza | Apr 21st, 2011
There is one dish that is almost always on the minds of little kids, a dish that most, if not all of us have had time and time again. Spaghetti and meatballs is a staple of more than just Italian cuisine. There are many variations on the simple recipe of meat, pasta and tomato sauce. In this post, you will find a recipe that caters to the little kid that hopefully still resides somewhere in you.
It may seem like a hassle to make this traditional meal, but fear not, this recipe goes back to basics and simplifies each step. Give it less than an hour and you will have a delicious dinner to satisfy a hungry appetite.
Spaghetti & Meatballs. | Photo by Estefania Souza
Spaghetti and Meatballs (adapted from How to Cook Everything by Mark Bittman)
Meatballs
- 2 slices thin whole wheat bread
- ½ cup low-fat milk
- ½ cup chopped onion
- 1 ¼ lbs. ground sirloin
- ½ cup grated parmesan cheese
- ¼ cup chopped parsley
- Salt and Pepper
- 1 cube beef bouillon
- 3 cups of water
- Soak bread in milk until soggy, about 5 minutes. Squeeze excess milk from bread and combine gently with the rest of the ingredients, season with salt and pepper. Shape into 1 – 1.5 inch meatballs and press lightly.
- Bring water to a boil in a pot and dissolve beef bouillon cube. Carefully place meatballs, working in batches into simmering bouillon. Cook for about 10 minutes. Place meatballs in a paper towel-lined plate to drain.
Tomato Sauce
- 3 tablespoons olive oil
- 1 small onion chopped
- 24 oz. canned tomatoes, peeled and chopped
- Salt and Pepper
- Heat olive oil in large saucepan over medium high heat. Once heated, add onions and cook until soft, about 3 minutes. Add tomatoes and season with salt and pepper.
- Cook uncovered for about 10 minutes, stirring occasionally.
Spaghetti and Meatballs
- Cook 1 lb. spaghetti according to package instructions. Drain and serve topped with tomato sauce and meatballs.
The perfect bite. Photo by Estefania Souza
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