Monday, April 23, 2012

The best Italian Sausage Meatball spaghetti .

Okay, I don't want to toot my own horn or anything but this has to be one of the best dinners I've made in awhile ..!! And it makes excellent left over meatball sandwiches!

* Now I'm sorry the picture isn't "top quality" my camera's battery decided to die and since I only have 1 battery I had to use my camera phone -_-


  • 1 lb Italian sausage pork 
  •  1 lb Ground beef
  • 2 1/4 cup of Pictsweet seasoning blend - If you're wondering what this is it's pre-chopped veggies. Onions, peppers etc. I use this as a shortcut ^_^.
  • 4-5 cloves of garlic
  • 1 egg
  • 1 1/2 tsp Oregano
  • 1 tsp Roasted garlic and bell pepper seasoning ( it's a new spice by McCormick)
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 1/2 salt
  • 2-3 Tbsp soy sauce
  • 4-5 tbsp ketchup
  • 3/4 - 1/2 of bread crumbs - Or however much it takes to make it stick into meatballs -
  • 2 jars of your favorite spaghetti sauce 
  • a box of angel hair pasta

Combine the Ground beef and pork until thoroughly mixed in a large bowl , then take out about 1/4 and set aside. 
Chop the Pictsweet and garlic in a small food processor  for a few seconds, then take out about 1/3 and set aside . Then put the rest in the meat mixture.
Add all the spices , soy sauce, ketchup and egg to the meat and mix  until nice and incorporated.
Form into golf ball sized meat balls then bake at 350* for about 25-30 min, flip them over half way in . 

Now for the sauce take the meat from earlier you set aside . And mince it up real well in a pot on low- med heat ( it might help if you added a little water , it would break it up easier ). Then add spaghetti sauce, leftover pictsweet and a few dashes of salt and pepper to taste. Simmer on low-med heat for 10 min . 
When the meat balls are done put them in the spaghetti sauce cover with a lid and let it continue simmering for 30 min.

While your waiting go ahead and cook the pasta according to package directions.


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