Homemade SpaghettiOs with Mini Meatballs

Photo by PineyCook
Adapted from bigredkitchen.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bigredkitchen.com

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

Directions

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.

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