If I ever have time and money to burn, I would like to go to culinary school. I’d love to learn fancy-food dishes and techniques, use top-of-the-line equipment, and get to try lots of interesting things. I doubt that will ever happen, but I am blessed that Big Man lets me play “chef” and try new dishes and techniques even though he isn’t really the foodie type. (And if I’m being honest here, I am not really a true foodie either, I’m a wannabe. I’ll try just about any type of food, but what I actually eat day to day fits a 5 years old’s palate better than that of a Food Network star. Scallops, truffles, vegetables? Not so much. Sugar cereal, pepperoni pizza, and grilled-cheese-ketchup sandwiches? Yes, absolutely.) So a couple times a month I try cooking or baking something fancy and foodie-like, and it is something I really enjoy. But most of the time my recipes revolve around “normal” food, the simple, tasty thing that Big Man, Little Man, and I love eating.
So here is another weeknight recipe. Spaghetti and meatballs with a homemade sauce that is easy and quick enough to make on a weeknight. The sauce is a variation of 3 Ingredient Sauce from Smells Like Home and the Meatballs are from Savory Sweet Life. I added a couple things to the sauce, but the meatball recipe isn’t changed at all. I just cut it in half when I don’t want leftover meatballs and half the recipe makes just enough for 2 adults and a toddler. And if you are really in a time crunch, do bother sauteeing the onions and garlic for the meatballs, just mix them in raw. I’ve done it before and it works fine.
Sauce1 28 oz. can peeled crushed tomatoes 5 tbs unsalted butter 1 yellow onion (or Vidalia when in season), peeled and cut in half 3 tbs half and half or heavy cream 1/2 tsp sea salt
Combine tomatoes, butter and onion is large saucepan. Heat and simmer for 25 minutes, stirring occasionally. Stir in salt and half and half/cream and simmer for 5 more minutes. Remove onion and serve over hot cooked spaghetti.
Meatballs (serves 2)1/2 lb ground beef 1/4 medium yellow onion, diced 2 tsp minced garlic 1 tbs olive oil 1/4 cup Italian seasoned bread crumbs 1/4 cup grated Parmesan cheese 1 egg 1/4 tsp dried oregano 1/4 tsp dried basil 3/4 tsp sea salt
Preheat oven to 400 degrees. Heat olive oil in a large skillet and saute onion and garlic until onion is translucent, about 5 minutes, cool slightly. In a large bowl, add all ingredients with onion and garlic and mix by hand until combined. Form golf-ball sized meatballs and brown on all sides in skillet (add more oil if needed). Once meatballs are browned, transfer skillet to oven (if oven-safe, otherwise place meatballs on a sheet pan lined with parchment paper) and bake for 15 minutes. Serve over hot cooked spaghetti and sauce.