Spaghetti Marinara & Meatballs - For Allison

[luvnit]

Wow! This was sooooooo good! It was full of flavor. The meatballs were very moist. Even my daughter could not resist a couple of eensy-weensy bites of the meatballs. My hubby and son loved, loved, loved it. This sauce was well-seasoned and fresh tasting. I wouldn't change a thing! This is a keeper.

I made the meatballs exactly as directed and it made 28 of them. Man oh man this was wonderful.


My only regret is that I didn't get an after photo for you all! The meatballs were well-browned and beautiful. I am drooling just thinking about last night's dinner...

[Mare749]

Laura, what kind of tomatoes did you use?

[luvnit]

I used Romas and it they were great! And cheap. 1.49 a lb.

[farnfam]

Glad I looked at this again. First time I skimmed it and thought the stuff under the meatballs was carrot, onion, celery and got turned off. Now I see what it really is and it's a great idea. I think I'd use ground turkey and a little bulk hot sausage for the meatballs. Roma tomatoes are available now, and I like it that they're less runny.
So, I shall definitely give this a try!

[Mare749]

Thanks Laura, that's what I'll use then.

[Gourmet_Mom]

This was so easy! One hint...this is one recipe you don't want to increase the garlic....LOL! I WAY overdid it this time. I like that you can use a minimum amount of pots. I used my pasta pot to mix the meatballs....washed out....made the pasta.....drained...processed the sauce using my new Smart Stick in the same pot. Minimum cleanup. I agree that it makes a lot. I'd say that it would serve 12 easy.

[DFen911]

Ok this just got imported into my YummyCook I think this will be dinner on Saturday night.

Daphne you forgot pictures

[Gourmet_Mom]

Didn't forget, just didn't take time. Since Jean didn't get a shot after cooking them, I decided to take one after. It's just that dinner was late and will be again tomorrow. I'll try to post it Friday.

[cheesemonger]

I finally made this Friday night! Now let's see if I can post the pics...

My basic ingredients. I used Romas. Also, we didn't have any dried oregano or basil so everything I used was fresh from the herb garden.


Ready to go into the oven!


And fresh out. I left it in longer than 45 mins..maybe 55. I wanted the meatballs to get nice and brown, but the veggies were a little overcooked. Still tasted great and the meatballs were still really moist.


Maybe excess photo-linking but here is a closer look at the veggies. Most of the liquid is from the veggies and I think bits of cheese also oozed out which made for a rich sauce! Ok, some of it was fat. But it wasn't too much.


D used the stick blender instead of the food processor so that we could control the texture more.


I didn't take a picture of our plates. I really liked the results. I should have been more careful with that fresh oregano..it was a little too much. Next time I'll play around with it a little more. Maybe some extra veggies in the sauce and a different kind of cheese (asiago or pecorino) in the meatballs. Either way, it's a keeper.

Edited to say thank you to Labs for the picture posting tutorial! These pics would have taken much, much longer to find their way onto the forum without your instruction.

[labradors]

Glad to have helped, Allison. Nice pictures.