SPAGHETTI AND MEATBALLS

SPAGHETTI AND MEATBALLS

Rating: 4.5 out of 5.
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SPAGHETTI AND MEATBALLS

A little bit of homemade spaghetti and meatballs

I honestly surprised myself with how quick and easily these spaghetti and meatballs came together! It took about half an hour and was such a comforting and tasty dish. I’m not the biggest pasta eater (and I say eater because I definitely am a fan) because pasta = lots of carbs. Now, don’t get me wrong, I absolutely love carbs, but the issue is I love them TOO much. I eat a lot of bread so that’s why I usually stay away from pasta. But, every once and a while I switch things up and soak in all the carbs with a beautiful pasta dish.

Spaghetti and Meatballs

I’ve posted a meatball recipe before, but trust me, these are even easier to make!

Learning from the best…

Throughout my travels and life experiences, I’ve definitely learned that the beauty of Italians cuisine and a delicious pasta in particular is simplicity. Being able to highlight the few ingredients used is so much more powerful than dumping a bunch of flavours together. This spaghetti and meatball dish was definitely inspired with that thought of keeping it simple. I hope you love how easy and delicious this recipe really is!

Spaghetti and Meatballs

Spaghetti and Meatballs

Keeping it simple and classic, this spaghetti and meatballs recipe uses few ingredients but is a punch of comfort and flavour.
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pan
  • Medium bowl
  • Medium pot
  • Baking sheet

Ingredients
  

Meatballs

  • 1 lb ground pork
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp Italian seasoning
  • ½ tsp oregano dried
  • 1 tbsp Parmesan cheese grated
  • 1 medium egg beaten

Sauce

  • 720 ml tomato sauce I used Divella Strained Tomato Sauce
  • 4 cloves garlic minced
  • 12 cherry tomatoes quartered
  • ½ tsp oregano dried
  • salt & pepper to taste

Other

  • ½ box spaghetti noodles cooked as per box instructions or until al dente
  • 2 tbsp olive oil

Instructions
 

  • In a medium pot, cook spaghetti noodles in salted water according to the instructions or until al dente. Set aside once done.
  • In a medium bowl, combine all the meatball ingredients and form about golf ball sized meatballs.
  • Preheat the oven to 375°F. In a large pan, over medium-high heat, add 1½ tbsp of olive oil and wait til hot. Lightly brown the meatballs on each side, approximately 2 minutes each side. Once lightly browned, place the meatballs on baking sheet and bake for 15 minutes.
  • In the meantime, using the same pan, add the remaining olive oil and turn heat down to medium. Sauté the garlic and cherry tomatoes for 5 minutes. Then, season with salt, pepper and oregano. Next, add the tomato sauce and simmer for 5 minutes. Add the meatballs and pasta to the pan and mix until well combined. Serve with some Parmesan cheese and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword italian, meatballs, spaghetti, spaghetti and meatballs


MEATBALLS IN MUSHROOM SAUCE

MEATBALLS IN MUSHROOM SAUCE

Rating: 4 out of 5.
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MEATBALLS IN MUSHROOM SAUCE

Mmmm meatballs… in a mushroom sauce

Meatballs are so versatile. You can have them with pasta or potatoes, in a creamy or tomato based sauce, the options are endless! This recipe is an adaptation of my mom’s meatballs in mushroom sauce. We had some gnocchi’s in the fridge so that’s what I used, but otherwise this recipe would be perfect over some mashed potatoes.

Meatballs in mushroom sauce

How to make it…

Assembling the meatballs is quite easy, just mix all the ingredients together and make meatballs about the size of a golf ball. I always mix everything with my hands, but some prefer using a spoon. Once your golf ball-sized meatballs are formed, fry them until lightly browned all over. They’ll finish cooking in the sauce.

To make the sauce, you can use whatever mushrooms you have handy. I used mini bella’s and white mushrooms. Once the onion and garlic is sautéed, add the mushrooms and vegetable broth. Once reduced, add the heavy cream and parmesan cheese to create the base of your sauce. Return the meatballs to the pan so they finish cooking and continue to simmer until the sauce thickens into a delicious creamy sauce.

Meatballs in mushroom sauce

Variations

This same meatball recipe can be used with a tomato sauce over pasta to make a classic spaghetti and meatballs. So, whether you choose to make the mushroom sauce or not, the meatballs stand out on their own too!

The base of your dish doesn’t have to be gnocchi’s, any kind of pasta or potatoes also suit these meatballs. My personal favourite is mashed potatoes because the mushroom sauce doubles as a gravy, yum!

Want to try another meatball recipe? Click here!

Meatballs in mushroom sauce

Meatballs in Mushroom Sauce

Delicious moist meatballs in a creamy mushroom sauce.
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Servings 4 people

Equipment

  • Large saucepan
  • Large bowl

Ingredients
  

Meatballs

  • 1 lb ground pork
  • 1 med yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup bread crumbs
  • 1 egg
  • 2 tbsp parmesan cheese
  • 2 tbsp parsley fresh or dry
  • 1 tsp oregano

Mushroom Sauce

  • 8 oz mini bella mushrooms sliced
  • 8 oz white mushrooms sliced
  • ½ small red onion finely diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil extra virgin
  • 1 tbsp butter
  • ½ cup vegetable stock
  • ½ cup heavy cream
  • 3 tbsp parmesan cheese
  • salt & pepper to taste

Instructions
 

  • In a large bowl, add all of the meatball ingredients and mix until well combined. Form meatballs about the size of a golf ball.
  • Over high heat, add the olive oil to a large saucepan. Once hot, brown the meatballs on each side, about 2 minutes each until the entire meatball is lightly browned. Remove from the pan and set aside.
  • Turn down the heat to medium and in the same pan, add the butter and sauté the red onion for about 1 minute. Next, add the garlic and sauté for an additional minute. Add the sliced mushrooms, salt and pepper (to taste) and continue to sauté for 2 minutes.
  • Add the vegetable broth to the pan and continue to cook for approximately 4-5 minutes until the stock begins to reduce. Next, add the heavy cream and parmesan cheese and reduce to a simmer. Return the meatballs to the sauce and simmer for approximately 15 minutes until the sauce begins to thicken.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword meatball, meatballs, meatballs in mushroom sauce, mushroom sauce