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Spaghetti Sauce with Sicilian Meatballs

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Spaghetti Sauce with Sicilian Meatballs 0 Picture

Ingredients

  • SAUCE
  • 2 Tab olive oil
  • 1 1/2 cups of minced onion
  • 2-3 garlic cloces minced
  • 2 cans of tomatoes (28 oz)
  • 1/2 cup fresh basil chopped
  • Salt and pepper
  • MEATBALLS
  • 2/3 cup fresh breadcrumbs
  • 3 tablespoons milk
  • 1/3 cup freshly grated Asiago cheese
  • 1/4 cup onion finely chopped
  • 3 tablespoons fresh basil
  • 1 large egg
  • 1 garlic clove minced
  • 1/4 teaspoon pepper
  • 1 pound Turkey Italian Sausages casings removed, mild or hot, can use sausage meat to save time
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons dried currents.

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

For Sauce:
Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.

For Meatballs:
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.




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