Spaghetti & Meatballs
This is a mix of two recipes I’ve modified: John Besh’s tomato sauce & the NY Meatball Shop’s Classic Meatballs. Minus the pasta, this is 100% from scratch and boy is it a fan favorite.
Servings
4-6
Ready In:
1hr (better in 3hrs)
Calories:
Low
Good For:
Dinner & Lunch (leftovers)
Inroduction
About this Recipe
By: Jon Tooley
Growing up, I always knew what was for dinner from either the moment I woke up (Sunday Roast) or walking through the door after school (Chicken Casserole, Stew, Chicken McMummies, etc). I wanted that experience for my kids and after years of experimentation, I got it: Spaghetti & Meatballs.
Tomato Sauce Ingredients
Tips
- 2-3 packages of fresh (or over ripe) Cherry Tomatoes
- 1-2 fresh Shallots
- 1 head of Garlic
- 1 box of fresh Basil
- 1/3 cup EVOO
- 1 knob of Unsalted Butter
- Kosher Salt (to taste)
- Dried Oregano (to taste)
- Red Pepper Flakes (to taste)
- Freshly ground Black Pepper (to taste)
- Box of your favorite Pasta (experiment, it’s fun)
First thing, put your water in a big pot and add salt to taste. Should be just less salinity than sea water. Put a lid on it and getting it warming up. It’ll save time.
Cut all your veggies first, starting with garlic and shallots.
Kitchen hack: use two small plates or two tupperware lids, place the tomatoes on one lid, put the other lid on top and slide through the middle. Speeds the process up dramatically.
Nutrition
Maybe not the “healthiest” meal, but oh so comforting and filling.
- Protien 35%
- Carbs 20%
- Calories 12%
Step by Step Instructions
Tomato Sauce
Step 1
Slice the shallots and garlic so they’re about the same size. Halve all of the tomatoes (easy trick is to get two tupperware lids, place tomatoes in between, run knife through to halve them. Makes quick work.)
Step 2
In a dutch oven or large sauce pan heat oil and butter over medium heat. When that’s up to temp, add shallots and garlic and sautee for about 5-7 mins until they soften a bit, stirring occassionally to prevent burning. Add tomatoes and stir in. Cook for another 5-7 mins until tomatoes break down.
Step 3
With a potato masher or wooden spoon, gently squish all the tomatoes. Turn off heat. Throw in 5+ leaves of basil. Blend all ingredients either in food processor, immersion blender or regular blender (best consistency). BE SUPER CAREFUL NOT TO SCALD YOURSELF.
Step 4
Pour the blended sauce back in the same pot you cooked with and put on lowest heat/simmer. Stir in salt, oregano, red pepper flakes and a touch more butter (to taste). Stir in. Taste often. Don’t make it too salty, you’ll get more salt from the pasta & meatballs. Longer it sits, the better it is.
People Who’ve Made This
“A must try from the impeccable catalog of Cazza. Great for the family. Delicous!”
“This is my bloody recipe, it’s sodding delicious. Best afta’ a night of hard drinking in the pub. Soaks up the bile in a right propa’ way. I’m bloody drunk now, bugga. GIVE US MORE RUM!”
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