Homemade SpaghettiOs with Mini Meatballs

By PineyCook

Ingredients

• 1/3 cup Vidalia onion, minced fine
• 1 T. olive oil
• 1 clove garlic, minced
• 4 cups good beef stock
• 1/2 pound ground chuck
• 1 t. Kosher salt
• 1 egg
• 1/2 cup plain bread crumbs
• 2 t. dried minced onions- not powder
• 1/2 t. garlic powder
• 1/2 cup finely grated Parmesan cheese
• 28 ounces canned peeled ground tomatoes
• 12 ounces “o” shaped or “abc” mini pastas
• 1/2 cup finely grated Parmesan cheese
• 1 T. butter
• Kosher salt and pepper to taste

Details

Adapted from bigredkitchen.com

Preparation

Step 1

In a large pot sweat onions in olive oil, stirring often. Once the onions are translucent, stir in garlic and cook for about one minute. Add stock and bring to a boil. Meanwhile in a large bowl mix- chuck, salt, egg, bread crumbs, dried minced onions, garlic powder, and Parmesan cheese until well blended. Drop by small balls (about the size of a hazelnut) into the boiling broth. Boil 5 minutes. Add tomatoes, pasta, cheese, butter, and salt and pepper to taste. Stirring frequently simmer until the pasta is al dente. Pour into 10 wide-mouth (8ounce) mason jars or other containers of choice.

STORAGE– Store in the refrigerator up to 4 days or in the freezer up to 3 months. Microwave to reheat.

Note- Do not forget that you can use your own choice of pasta whether it be gluten-free or whole wheat, as well as your choice of stock and meat. I used organic stock and free-range beef. Adjust all my recipes according to your choice of ingredients, food intolerances, and nutritional needs.