Cooking with Josh: Spaghetti and Meatballs, josh aaron, the island bar and grill

Spaghetti and Meatballs

Meatballs
1 lbs ground beef
1 lbs ground pork
salt and pepper to taste
1 tbsp freeze dried oregano
1 tbsp freeze dried basil
1 tsp Italian herb seasoning
Few dashes of Lovera's Italian Seasoning
1 egg, lightly beaten
1/3 cup milk
1/4 cup Italian bread crumb

Tomato Sauce
4-12 oz cans Diced Fire Roasted Tomatoes
5 tbsp olive oil
5 tbsp chopped garlic
1 tbsp freeze dried oregano
1 tbsp freeze dried basil
1 tsp Italian herb seasoning
Few dashes of Lovera's Italian Seasoning
1 tbsp salt
1 tbsp ground parmesan cheese
1 tbsp pepper
1/2 tsp red pepper flakes

Pre-heat oven to 400 degrees and in a medium sauce pan heat olive oil on
medium high to hot sizzle, add garlic and sauce seasoning and saute until
garlic is golden brown. Add tomatoes and bring to a boil, using a blender
or food processor bled sauce til lightly chunky, return to heat and let
simmer.

Combine beef, pork, and seasonings and mix well, then mix egg and milk
together then mix with meat. Add bread crumbs and mix until everything is
thoroughly combined. Pinch of 2 to 4 oz pieces and roll between palms to
make balls. Place on greased baking sheet and add a couple tbsp of water
to pan for moisture. Bake for 30-35 mins. Once out of oven place in pan
with tomato sauce and let simmer for 20 to 30 min more.
Cook spaghetti 8 to 12 min to al dente and laddle meatballs and sauce over
hot spaghetti. Sprinkle with dried basli and parmesan.


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