This Rachael Ray recipe made an excellent batch of spaghetti and meatballs!
I made numerous changes to her original, however. For the meatballs, I stirred in 1/4 cup Italian blend shredded cheese and then baked them for the last few minutes with the sauce. I also used diced tomatoes instead of crushed. I love chunks of tomato!
To find everything you need to make this recipe, shop your local Meijer.
- 1 1/4 lbs lean ground beef
- 2 t Worcestershire sauce
- 1 egg, beaten
- 1/2 cup Italian bread crumbs, a couple of handfuls
- 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
- 2 cloves garlic, minced
- salt and pepper to taste
- olive oil
- 1 t red pepper flakes
- 2-4 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1 cup beef broth
- 1 (28-oz) can crushed tomatoes
- 1 t dried basil leaves, rubbed
- 1/2 t dried oregano, rubbed
- freshly grated Parmesan cheese
- Preheat oven to 425 degrees F.
- In a large bowl, mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, and salt and pepper. Roll meat into 1 1/2 - 2" meatballs and place on nonstick cookie sheet or a cookie sheet very lightly greased with olive oil. Bake balls 10 to 12 minutes, or til no longer pink. (For the larger meatballs, bake about 15 minutes per side.)
- Heat a deep saucepan or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, or til onion bits are soft. Add stock, tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a little sauce sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on plates and top with meatballs and sauce and additional grated cheese.