Name: Classic (not so classic) Spaghetti & Meatballs
Prep time: 80 min
Cook time: 40 min
Ingredients: 22 square saltine crackers; 1 c milk; 2 lbs ground beef (85% lean); 1 c parmesan cheese (grated); 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp salt; ½ tsp freshly ground black pepper; ¼ c extra-virgin olive oil; 10 cloves garlic (peeled & mashed); ½ tsp red pepper flakes; 2 28 oz. cans crushed tomatoes; salt & pepper (to taste); 3 tbsp fresh basil (chopped)

Classic (not so classic) Spaghetti & Meatballs

Print Recipe

Prep Time 1 20

Cook Time 40

Course Main Course

Cuisine Italian

Servings 24 Meatballs

Ingredients

Meatballs:

22 square saltine crackers
1 c milk
2 lbs ground beef 85% lean
1 c parmesan cheese grated
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
½ tsp freshly ground black pepper

Sauce:

¼ c extra-virgin olive oil
10 cloves garlic peeled & mashed
½ tsp red pepper flakes
2 28 oz. cans crushed tomatoes
salt & pepper to taste
3 tbsp fresh basil chopped

Instructions

Adjust oven rack to middle-lower position. Preheat oven to 400*. Put saltines in a ziplock bag and using a rolling pin or heavy-bottomed pan, crush saltines until finely ground. Place ground saltines into a large mixing bowl along with milk and let sit for 5 minutes. After 5 minutes, mash with a fork to form a paste.
For the meatball assembly, add the beef, parmesan, garlic powder, oregano, salt, and pepper. Mix with hands until fully incorporated. Using a 1/4 cup measuring cup, scoop the mixture into scant 1/4 cup portions. Roll each one into a ball using gloves or wet hands. You should end up with about 24 meatballs. This step can be done 24 hours in advance. Cover with saran wrap and place into the fridge.
For the sauce, heat a dutch oven over low to medium-low heat. Add the olive oil and the garlic cloves. Stirring frequently, allow the garlic cloves to turn golden, about 10-12 minutes. Once the garlic is golden, add the red pepper flakes and stir until fragrant, about 30 seconds. Add the two cans of crushed tomatoes and 1 tsp. salt. Stir to combine.
Nestle each meatball in the sauce and bring the pot to a gentle simmer. Place the pot, covered, into the oven to bake for 40 minutes. Remove the pot from the oven carefully, remove the lid, and allow the meatballs to cool for 20 minutes. Once cooled, taste and adjust for seasonings with salt & pepper. Stir in the chopped basil. Serve warm over your favorite pasta. You can always add grated parmesan and more chopped basil to finish.

Notes

This recipe makes enough sauce and meatballs for two pounds of pasta.

You can always freeze half of the sauce and meatballs and boil only one pot of pasta for the night of! Two dinners in one night of cooking!