Spaghetti and Meatballs Recipe

my first mother in law was from naples, italy... she made the best sauce ever..
I learned from her.
start with olive oil in a large pot (use generously), brown some meats like pork chops, and/or italian sausages, and/or ground beef etc, this gives an awesome base of flavor. add capers, salt, garlic, sweet basil, parsley finely chopped (i use scissors) and 5 or 6 large cans of tomatoes heat to an almost boil on medium heat, uncovered. reduce heat to low, and cook sauce slowly throughout the day to reduce the liquid/ thickens the sauce.

meatballs are best with a pork/ veal (i use beef) mix, breadcrumbs soaked in milk, parsley, onion, garlic, brown and add to sauce.

the longer you cook it on low heat, the better and richer the sauce, and the meat will be exceptionally tender. also, the sauce gets a foaminess when its cooking, when thats gone its a sign that its nearing done.

If pressed for time I use Italian sausages and remove the casings, then cut the meat in small pieces and roll them into balls. Then I brown them in some olive oil and then put them into my home made sauce. Always good.

I make meatballs with ground turkey all the time. The key is to use lots of seasonings.

Red Sauce (based on my Sicilian Grandmother's recipe)
Pic Sweet seasoning blend (includes onions, celery, green bell pepper)
Anise
Fennel
Canned tomato sauce, or crushed tomatoes, whatever you like.
Salt and pepper to taste
Simmer until veggies have disappeared.
I sometimes add a little sugar to the sauce to take out the bitter of the tomatoes.

Meat balls
Ground turkey
anise
fennel
Parmesan cheese
salt
pepper
egg
Italian seasoned breadcrumbs
mash together and form balls
Brown in olive oil then pop in the oven to finish cooking
Put in sauce about 15 minutes before serving.

This is a link to my favorite recipe for meatballs and spaghetti. It is my husband's favorite food in the world, hands down, but only this recipe. The key is actually a mixture of beef, veal and pork.
Hope your family loves this as much as mine does.

http://www.foodnetwork.com/recipes/ina-garten/real-meatba...

Meatballs in Tomato-Wine Sauce
Adapted from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufman
Serves 6

I really like this cookbook, and their Rice Cooker cookbook, too. You can get them on amazon.com

Meatballs:
1 ½ pounds lean ground beef and ground chicken/turkey (usually I buy 1 ½ pound package of each, and save half of each for another meal)
1 cup plain dry bread crumbs
2 large eggs
3 tablespoons grated Parmesan cheese
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried basil or ¾ teaspoon minced fresh basil
¼ teaspoon dried oregano or ¾ teaspoon minced fresh oregano
¼ cup minced fresh parsley or 1 tablespoon dried parsley flakes
Dash of allspice
1 ½ tablespoons olive oil
¼ cup dry red wine

Sauce:
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 – 3 cloves (or more!) garlic, minced
¾ cup dry red wine
2 28 – ounce cans crushed tomatoes (or diced tomoatoe, tomato Puree)
1 12 ounce can tomato paste
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried basil or 1 tablespoon minced fresh basil
1 teaspoon dried oregano or 1 tablespoon minced fresh oregano
¼ teaspoon allspice
1 bay leaf
2 tablespoons minced fresh parsley, or 1 tablespoon dried pasley
2-3 sprigs Fresh rosemary and thyme from my garden

Optional: (especially if you’re trying to get everyone to eat more veges)
Red or green peppers (about one total)
1 shredded carrot
1 shredded zuchinni

First prepare the sauce.

Put tomatoes, tomato paste, salt pepper, basil, oregano, parsley, allspice and bay leaf in slow cooker. Stir to combine,. Cover and cook on HIGH.

Heat the olive oil in large skillet over medium high heat. Add onions and garlic (and red and green peppers and fresh rosemarey and thyme) and cook 5 mintues until softened but not brown. Add the wine, bring to a boil, and boil for 1-2 mintues. Transfer to the slow cooker.

Now make the meatballs:
Put ground beef and turkey/chicken in a large bowl, breaking it up with a fork. Add breadcrumbs, eggs, Parmesan cheese, salt, pepper, basil, oregano, parsley and allspice. Mix well. Shape the meat into meatballs about the size of a golf ball.

Heat olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides, turning carefully, 6 – 10 minutes total cook time. (I usually do this in 2-3 batches). Using a slotted spoon transfer them to the sauce in the slow cooker. When all of the meatballs are browned, pour off any extra oil. Add wine to the skillet and cook over high heat for 2-3 minutes. Pour over the meatballs. Make sure the meatballs are covered by sauce. Cover and cook on LOW for 5-6 hours. Remove the bay leaf (and rosemary and thyme sprigs) and serve the meatballs and sauce over pasta.