If you go to my About the (cook)Book page, you’ll learn that the first meal I ever cooked for Yuseff was Spaghetti and Meatballs. Oh yeah… that’s how I charmed him: with my super-Italian feminine wiles.
Last week, he asked me to make a big batch so that we could freeze it and have it ready to go when we wanted something fast and convenient to eat for dinner.
I use a recipe from my dad, and substitute ground beef with leaner turkey. Most of the other ingredients are just eyeballed and adjusted for taste.
Make sure you wash your hands and be prepared to combine ingredients with your bare hands!
Step 1: Combine 2 lbs of ground turkey with 1 lb of ground sweet Italian sausage. Tip: If you can’t find bulk sausage, you can buy links– just cut the meat out of the casing.
Step 2: Add 1/4 cup of Italian Breadcrumbs and one egg
Step 3: Season with Oregano, Black Pepper, Garlic Powder, a tbsp of minced garlic, and one small diced onion. For the Orgeno, Pepper, and Garlic Powder, I just rapidly sprinkle a thin layer over the top of the meat.
Step 4: Combine all of the ingredients and form a great big meat blob. I like to cover and refrigerate the meat overnight to let the seasonings really flavor the meat.
Step 5: Cover the bottom of a big pot with vegetable oil and cook the meatballs. As they finish browning, remove them from the oil and set aside.
Step 6: In the same oil that the meatballs cooked in, saute one small diced onion.
Step 7: Add three 29 oz cans of tomato puree and then use the empty cans to add three cans of water. Also add one 18 oz can of tomato paste. Stir to combine.
Step 8: Season to taste with kosher salt, black pepper, oregano, basil, minced garlic, and olive oil.
Step 9: Bring the sauce to a boil then reduce heat to low. Transfer the meatballs back to the sauce and cook on low heat for 1-2 hours. Serve over your favorite pasta or do what we did: transfer to gladware containers, let cool, and then freeze to enjoy later!
Give this recipe a try and have a wonderful Spaghetti Sunday!