Spaghetti and meatballs
This one-pot recipe that became our default family tradition is made in one pot because it’s easy and minimalist — minimal prep and minimal dishwashing.
When it’s time to eat, put out a bowl of Parmesan, some fresh oregano or basil.
It’s also worth knowing, or remembering, that leftover sauced meatballs are always better the next day, and that they are quite wonderful served cold in a sandwich.
From the story: Cooking with kids: The comfort of spaghetti and meatballs
Tomato sauce
In a Dutch oven or large, heavy-bottom saucepan, combine the tomatoes, oregano, salt and garlic. Using an immersion blender, purée the contents until smooth. If you don’t have one, use a blender, or if you don’t have one of those, just mash the tomatoes with a potato masher or the back of a spoon. Simmer over medium-low heat, stirring occasionally, while you make the meatballs.
Meatballs and assembly
In a large bowl, combine the ground pork and turkey, breadcrumbs, garlic, olive oil, oregano and salt and knead with your hands until fully combined. Form the mixture into balls of whatever size you like (1 1/2-inches in diameter is pretty classic) and put them on a plate as you form them.
Carefully drop the meatballs into the pot of tomato sauce. Simmer over medium-low heat, uncovered, for 45 minutes, stirring occasionally.
Toward the end of cooking time, bring a large pot of salted water to a boil. Cook a pound of spaghetti to al dente according to the package instructions, about 9 minutes, then drain.
Serve the pasta with sauce and meatballs, garnishing with lots of grated Parmesan and fresh basil if you like it.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
