Spaghetti and Meatballs (week 3)

This recipe was a definite success on my end. It took me 1 hr 45 min total for prep and cooking, though it took Nick longer and the recipe suggests 2 hr 45 min total time.


A couple things I changed--I put in 1 T of onion powder instead of onions because I don't like the texture of onions in my meat. Also, though I usually prefer to use fresh garlic cloves, I used half the amount called for and pre-minced garlic because my dad's allergic to it and I cooked for my family.


The meatballs bound nicely and the sauce was good. However I wouldn't mind the sauce a little thicker, but my family thought it was just right. Pureeing it is a nice touch. It served my family of six with leftovers.


One other note: my mom was convinced the meatballs wouldn't cook in the sauce over the stove in 20 minutes, but indeed they were cooked to perfection. There is no need to brown them ahead of time, they will cook in the sauce in 15-25 minutes.


Thank you, Epicurious for a fabulous lunch.


Sauce:

• 2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
• 1/2 cup (1 stick) unsalted butter
• 2 medium onions, peeled, halved through root end
• 1/2 teaspoon (or more) salt

Meatballs:

• 1 cup fresh breadcrumbs made from crustless French or country-style bread
• 1/3 cup whole milk
• 8 ounces ground beef (15% fat)
• 8 ounces ground pork
• 1 cup finely ground (not grated) Parmesan cheese
• 1/3 cup finely chopped Italian parsley
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large eggs
• 2 large garlic cloves, pressed
• 1 pound spaghetti
• Freshly grated Parmesan cheese (for serving)

Instructions