Does your family love meatballs and spaghetti as much as mine? Why not make a big batch and save it for easy week night dinners? Here is my recipe that will make enough to make several dinners.
After I cook the meatballs in the oven I let them cook and put them in a big ziplock bag, then lay flat in the freezer. They will keep for about 3 months in the freezer.
For the marinara, I freeze the extra in 1 quart plastic containers. You can easily order these on amazon. Then Freeze the marinara. It will keep about 6 months in the freezer.
To easily get dinner on the table simply run the frozen marinara under the hot water of the sink and then turn it out into a pot, add ½ c water. Cover and cook on medium heat for about 10 minutes. Then add the frozen meatballs straight from the freezer. Cover and gently simmer on low for 10-15 minutes. While all of this is going on cook your noodle and viola dinner is ready. With a quick salad or steamed broccoli you’ve got a well balanced healthy meal that is sure to please everyone.
Check out my recipes below.
Meatballs with marinara and thin spaghetti
1 pound ground sirloin
1 pound ground pork
1 pound ground veal
2 cups dry seasoned bread crumbs
1 cup freshly ground Italian Pecorino cheese (2 ounces)
1 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
6 garlic cloves, minced
6 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
4 extra-large eggs, lightly beaten
½ cup good olive oil
Directions
- Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
- Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, pecorino, parmesan, garlic, parsley, 2 teaspoons salt, and ½ teaspoon black pepper. Add the eggs, wine, and ¾ cup water and combine lightly but thoroughly.
- Measure out 2-ounce portions of the mixture (I use a rounded 1 ¾-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
- Bake the meatballs for 25 to 30 minutes, until lightly browned. (To freeze extra meatballs, cool cooked meatballs and freeze)
- Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
Marinara Sauce
1 C Olive oil
5 large sweet onions, like Vidalia, diced
5T kosher salt and 3T freshly ground pepper (I use a coffee grinder to make extra)
2t red chili flakes
4 heads of Garlic, chopped finely
6 (28 oz ) cans of finely chopped tomatoes or crushed 1T Sugar
Directions
Heat olive oil over medium high heat in a large dutch oven. Add diced onions, salt and pepper. Cover and stir occasionally. Cook until the onions are soft, translucent, and beginning to caramelize. Add garlic, cook 2 minutes. Add tomatoes and cook for 1 hour. Cool.
Fill 1 quart, freezable containers., leaving room for expansion in the freezer.
Label and freeze for up to 6 months.
To thaw, put in the fridge the night before or run the container under hot water to release from the sides and add to pot with ½C water, cover and warm over medium heat for 10 minutes. Add frozen meatballs, cover with lid, and heat 10-15 more minutes.
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