Northwestern Spaghetti and Meatballs
photo by Mike Dibbs
- Ready In:
- 1hr
- Ingredients:
- 21
- Yields:
-
15 meatballs
- Serves:
- 5
ingredients
-
MEATBALLS
- 1 lb ground beef (I prefer Bison)
- 1⁄2 teaspoon fresh ground black pepper
- 2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon basil
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 egg
- 1 cup breadcrumbs
- 1 small onion
-
SAUCE
- 16 ounces red pasta sauce
- 1 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared mustard
- 2 tablespoons brown sugar
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 teaspoon basil
- 1 teaspoon salt
- 500 g spaghetti
directions
- prepare the bread crumbs by placing 3 pieces of bread on a baking sheet and bake at 250 degrees for 10 minutes (or until dry).
- then remove the bread from the oven and soak in water for 2 to 3 minutes (this will affect the gluten in the bread giving it better texture and taste). Squeeze as much water out as possible.
- combine all the meatball ingredients together and knead for 3 minutes. form into meatballs, place on cookie sheet lined with foil and bake at 375 for 15 minutes (or until cooked through).
- while meatballs are cooking in oven combine sauce ingredients into a large saucepan and simmer.
- once meatballs are removed from oven place them into sauce and continue to simmer for 30 minutes (spaghetti can be made at this time).
- add meatballs and sauce to favorite spaghetti and enjoy.
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