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Classic Spaghetti and Meatballs…VERY Freezer Friendly

Italian food always has tugged at my heart strings. In fact anything Italian has… But a gigantic bowl of steaming twirls of spaghetti and tender meatballs is enough to make this girl melt. This VERY classic recipe has been adapted for those of us who cannot quick a Sunday gravy for 5 hours…yet it does not compromise any of the flavors.

Sapghetti and Meatballs. Girl and the Kitchen -pinterst

It’s funny that in America we serve spaghetti with meatballs. In a traditional Italian family you would never see that happen. Here is a bit of a history lesson:

When Italians emigrated to America, they never ate the two together. Sure they ate pasta and they ate meatballs, but mixing the two together did not start until they started serving it to a non-Italian clientele in some of the restaurants they opened in their communities. Italy is one of the few countries who enjoys their pasta or rice separate from their protein. Italians found that their other clientele needed to have both the protein and the starch together…and so Bada Bing Bada Boom Spaghetti and Meatballs were born!

Clearly, this is not one of the most healthiest dishes out there. However, after careful research and development in my own kitchen, I have found ways to keep it healthier and not sacrifice any of the flavor.

I have also discovered a much quicker way to make this hearty meal. I used to talk to all the Italians I knew and get their mom’s and grandma’s recipes for spaghetti and meatballs and I cooked all day, just like the real Italian grandmothers.

After I finished scrubbing the kitchen from all the tomato sauce splatters, I thought, “There must be another way.”

And there was! The sauce is incredibly simple and delicious.  I simplified my marinara sauce and it is now my number one go-to!  Plus it’s super freezer-friendly.

Freezer Friendly Marinara from the Girl and the Kitchen

In fact this whole recipe is super freezer friendly!

I’m sure that there is an Italian grandmother right now (or her family) reading this and shaking her head in horror. Relax grandma, I’m sure your sauce beats mine any day, but this definitely comes in at a close second.

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Spaghetti and Meatballs. Girl and the Kitchen Feature -006

Classic Italian Spaghetti and Meatballs


  • Author: Mila Furman

Ingredients

Scale
  • 2 pounds ground beef (80% lean)
  • 5 egg whites
  • 5 cloves of garlic (minced)
  • 1 whole onion (finely diced)
  • 1 cup freshly grated (Parmesan)
  • 1 large handful of Italian parsley (chopped)
  • plenty of salt and pepper to taste
  • Olive oil for cooking
  • My Freezer Friendly Marinara Sauce

Instructions

  1. By using whole wheat spaghetti and lean beef I was really able to cut down on the calories. Now they have this awesome pasta at Trader Joe’s with flax seed in it! So I can almost feel good about eating this meal…almost.
  2. Combine all the ingredients except olive oil in a bowl and mix well with hands.
  3. Pour oil into a deep and preferably wide pot; let oil get hot.
  4. One at a time, roll the meatballs into about 3 inch balls and drop them into the pot. Be careful not to crowd the pan. Continue doing so in batches until all meatballs have been browned on each side. *I have also recently baked these off I stead of frying them. Simply roll them and place on an oiled sheet pan and place into 450 degree oven for 20 minutes. Then place into the sauce.
  5. Remove all the meatballs on to another plate.
  6. Turn down the heat to medium and add onion to pan. Toss onion with oil. Continue cooking for about 15 minutes. Do not get color on the onion.
  7. Turn down the heat and add the garlic. Sweat for 10 minutes.
  8. Puree the tomatoes through a food mill or a food processor. Place into pot with onion and garlic. Let it cook over low heat for about 30 minutes.
  9. Boil a pot of salted water for the spaghetti.
  10. Add in meatballs and juices. Continue cooking until meatballs are cooked through and moist, about 20 minutes.
  11. Remove meatballs and add basil leaves and spaghetti to sauce.
  12. Toss to coat and pour extra sauce on meatballs and spaghetti!
  • Category: Entree
  • Cuisine: Italian
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spaghetti and Meatballs. Girl and the Kitchen Feature -006

An Oldie But a Goodie: Spaghetti and Meatballs


Ingredients

Scale
  • 2 pounds ground beef (80% lean)
  • 5 egg whites
  • 5 cloves of garlic (minced)
  • 1 whole onion (finely diced)
  • 1 cup freshly grated (Parmesan)
  • 1 large handful of Italian parsley (chopped)
  • plenty of salt and pepper to taste
  • Olive oil for cooking
  • Recipe for sauce

Instructions

  1. By using whole wheat spaghetti and lean beef I was really able to cut down on the calories. Now they have this awesome pasta at Trader Joe’s with flax seed in it! So I can almost feel good about eating this meal…almost.
  2. Combine all the ingredients except olive oil in a bowl and mix well with hands.
  3. Pour oil into a deep and preferably wide pot; let oil get hot.
  4. One at a time, roll the meatballs into about 3 inch balls and drop them into the pot. Be careful not to crowd the pan. Continue doing so in batches until all meatballs have been browned on each side. *I have also recently baked these off I stead of frying them. Simply roll them and place on an oiled sheet pan and place into 450 degree oven for 20 minutes. Then place into the sauce.
  5. Remove all the meatballs on to another plate.
  6. Turn down the heat to medium and add onion to pan. Toss onion with oil. Continue cooking for about 15 minutes. Do not get color on the onion.
  7. Turn down the heat and add the garlic. Sweat for 10 minutes.
  8. Puree the tomatoes through a food mill or a food processor. Place into pot with onion and garlic. Let it cook over low heat for about 30 minutes.
  9. Boil a pot of salted water for the spaghetti.
  10. Add in meatballs and juices. Continue cooking until meatballs are cooked through and moist, about 20 minutes.
  11. Remove meatballs and add basil leaves and spaghetti to sauce.
  12. Toss to coat and pour extra sauce on meatballs and spaghetti!

 

Want even more meatball goodness?  Check out these super easy crockpot and freezer friendly meatballs!

Crockpot Meatballs from https://girlandthekitchen.com

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