Homemade Spaghetti and Meatballs Recipe
This homemade recipe is perfect for special occasions from birthdays to anniversaries!
Print
Pin
Servings: 5
Calories: 1104kcal
Equipment
- Stock Pot
- Oven
- Ice Cream Scooper
- Broiler Pan
Ingredients
Marinara Sauce
- 3 Medium onions, diced
- 4 cloves Garlic, minced
- 1 Green bell pepper, diced
- 1 tbsp Oregano
- 1 tbsp Parsley
- 1 tsp Basil
- 1 tsp Majoram
- 28 oz Canned tomato purée
- 12 oz Canned tomato paste
- 15 oz Canned diced tomatoes
- 1 dash Cayenne pepper
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp sugar
- 3 tbsp olive oil
Meatballs
- 2 lbs Ground beef
- 1 lb Ground pork
- 1 cup Parmesan cheese
- 1 cup Buttermilk
- 3 Egg yolks
- 1 1/2 tbsp Minced garlic
- 4 tbsp Fresh parsley, shopped
- 3 slices Gluten-free bread, breadcrumbs
- 1 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 1 Small onion, diced and sautéed
Instructions
Marinara
- Add oil into a stock pot under medium heat
- Add oil and pepper, sautée until softened
- Add the rest of the ingredients
- Turn the heat to low and cook for a minimum of 1hr.
Meatballs
- Preheat the oven to 375 degrees
- In a large bowl mix the salt, pepper, buttermilk, egg yolks and breadcrumbs. Allow to sit for 5 minutes.
- Add the rest of the ingredients and mix.
- Using an ice cream scoop, create uniform 2" or 3" meatballs and place on a broiler pan.
- Cook for 20-25 minutes or until brown
- Add to your favorite marinara sauce and serve over pasta.
Video
Notes
This homemade and gluten-free spaghetti and meatballs recipe makes large portions! Pro-tip: make meatball subs for left overs.
Nutrition
Calories: 1104kcal | Carbohydrates: 47g | Protein: 65g | Fat: 75g | Saturated Fat: 28g | Trans Fat: 2g | Cholesterol: 330mg | Sodium: 2123mg | Potassium: 2396mg | Fiber: 9g | Sugar: 27g | Vitamin A: 2332IU | Vitamin C: 71mg | Calcium: 515mg | Iron: 11mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!