Homemade Spaghetti Sauce with Hungarian-style Meatballs

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Homemade Spaghetti Sauce with Hungarian-style Meatballs

This homemade spaghetti sauce is simply delicious and the juicy meatballs are made with beef and pork.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Hungarian, Italian

Servings:

Calories: 642kcal

Author: Rose

Ingredients

Sauce: yields 4 cups

2 tbsp extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
1- 28 oz can organic crushed tomatoes
1 tsp dried oregano
11/2 tsp dried basil
1 tsp Himalayan salt
pinch of red pepper flakes
3 tbsp parsley, chopped
4 large fresh basil leaves, torn and 1 leaf sliced for garnishing
1/4 cup Parmesan/Romano cheese, grated
8 oz spaghetti noodles
1/2 tsp Himalayan salt

Meatballs: yields 20

1/2 lb lean ground beef (I like to use hormone and antibiotic free)
1/2 lb lean ground pork
2-3 cloves garlic, minced (depending on the size)
1 egg, beaten
1/4 cup panko bread crumbs
2 tbsp parsley, chopped
1 tsp Himalayan salt
1/2 tsp black pepper

Instructions

Preheat oven to 400°F.
Sauce: Heat oil in a skillet, add onion and sauté for about 4 minutes, until transparent. Add garlic and sauté for another 1 minute. Add crushed tomatoes, basil, oregano, salt, pepper flakes, parsley and basil. Simmer the sauce for about 20 minutes until the sauce has thickened.
Meatballs: In a medium bowl, combine and mix together ground beef, ground pork, onion, garlic, egg, bread crumbs, parsley, salt and black pepper. Shape the meat balls and place on a baking sheet lightly greased with olive oil or lined with parchment paper or foil. Bake for about 20 minutes, or until the meat is no longer pink in the centre, turning them over halfway through. The outer surface on the meat balls should be a little crispy.
Note: meatballs can be made ahead of time and placed in the refrigerator or cook them at the same time the sauce is simmering, and once cooked, then add them to the sauce.
While the sauce is simmering, and meatballs are cooking, bring a large pot of water to a boil, add ½ tsp of salt then add the pasta. Cook until al dente and drain. Keep about ¼ cup of the pasta water.
Check the flavour, adjust the seasoning at this time if needed. Spoon some of the sauce over the pasta, then add pasta to serving plates, add more sauce and meatballs. Garnish with sliced basil and Parmesan cheese.

Notes

Storing: refrigerate spaghetti and meatballs for 3-4 days. They both freeze well, so any leftover can be stored in the freeze in a sealed container or ziploc bag for 3 months and after that it will start to lose it's flavour.

Nutrition