Spaghetti and Meatballs Recipe

Spaghetti and Meatballs Recipe

Well here we go again with one of my favorite recipes, the awesome spaghetti with meatballs that is infused into a rich and creamy homemade tomato sauce.

I make and use a lot of minced meat and pork in my dishes because they come in many fat contents from the super lean to downright fatty. All this can be used to your liken as per taste and diet. As for me I like to use a medium ground beef for in this way I get the best of two world, light and  full of flavor.

Now do not let this simple recipe fool you for it is really out of the world. The meatballs just good great blended into the tomato sauce and just when you think that it is perfect, then add the parmesan and then talk to me.

I know you will just fall in love with this oldie but great recipe, please let me know how yours turned out or did you add anything extra.

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Recipe;

1 Lbs. - Medium beef

1 Med. - Egg
1 to 2 Gloves - Garlic
1/2 Med. - Onion
1/2 Cup  - Bread crumbs
1 Tbsp. - Parmesan cheese
1 Tbsp. - Dry parsley
1/4 Tsp. - Pepper

Salt to taste.

Options;
1 Tsp. - Soya sauce or HP sauce.

For Baking;
Bake meatballs on lightly oiled tray with a hot oven at 350 F ( 170 C.) for  25 to 30 mins., Turning once.

For more information, please see video below.

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I like to use a medium ground beef for it gives off a better flavor and becomes more moist. Now if you want it more lean or because you are on a diet then I would go all the up to lean beef. 

Make the onions are diced as small as possible so when you roll the meat into a ball nothing will be sticking out and coming out of the meat when you cook it. 

The mixture has to have a consistency that will hold the meat into a ball without it falling apart.  If you find it still a little to moist then add some more breadcrumbs.

Use a soup spoon for scooping up the meat mixture and  in this way you will get a perfect measurement for your Meatball. Of course to can also make them smaller by using a teaspoon, and way you do it it will be awesome. 

Make sure that you let the meatballs simmer in the tomato sauce for at least 20 mins. so the meat can be fully cooked in the inside and let the sauce incorporate into the meat. 

For my homemade "Pasta Tomato Sauce" recipe by Cookingaround.   Please  " Click Here "

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Spaghetti and Meatballs Recipe

Video

Pasta Tomato Sauce

Video

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Grandmother's Chicken Pot Pie - Old fashion

Grandmother's Chicken Pot Pie - Old fashion

I remember when my Grandmother made this recipe for me when I was little. I just starred through the oven glass window and my mouth just watered, just could not wait for this dish.

So when it came out bubbly hot, I still had to wait another 20 mins for it to cool down. It was one of the best meals that I remember in my life, for it was done in the old fashion way. Of course she used a variety of only fresh veggies from her garden and I will not tell where she got the chicken from, (now I did not help her on that part). Everything was done from scratch but was it ever good.

I started to help her in the Kitchen from the age of 8 and many nights we cooked into the night to get things ready for the next day because she also cooked for some restaurants for ready-made foods for them to just heat and serve. How I wish that I could return back to those days and tell her how my Love of Cooking started with her. Every time I cook, I know she would be proud.

Anyways please enjoy and let me know how yours turned out.

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Recipe; 

1 Lbs. -  Chicken breast

1 Pkg. - Your favorite frozen Veggies or fresh.
1 Med. - Onion
1 to 2 Tbsp. - Cooking oil
2 to 3 Tbsp. - Butter
1/2 Cup - Whole milk
2 Tbsp. - All purpose flour
1 Cube - Chicken stock
1 Tsp. - Thyme

Salt and Pepper to taste.

Alternatives;

1/3 Cup - Cream instead of milk
Add - 1 Tsp. Rosemary
Add - 1/3 Cup - Corn


For more information, please see Video below. 


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I know, I know that here I was using frozen veggie's. It's because I want this to be a fast and simple dish without all the work of cutting up all the different vegetables. Think about it, you have so many different combinations that you can make this in many ways. 

Of course if you have the time then you can always use the fresh stuff and it will still turn out to be the best pie you ever made. 

When using frozen vegetables it's important to let the water reduce to about around 25 % so your veggies do not become soggy and wet tasting. Also in this way your other  ingredients will blend into your recipe better and give you a better and more full flavor. 

Here I was using skinless chicken breast but there is really no reason why you could not use any part of the chicken. Just remember to remove the skin and  remove all the meat away from the bones.

A good idea is to make a broth out of the chicken bones with some onions, carrots, celery, and  add that to your pie.

I like to make my own pie crust, but if you are pressed for time or you are a little nervous about making it, you can always find it pre-made the the Grocery Store. 

Go ahead and make your life a little easy, but do not tell anyone where the dough came from. 

Here I did the top dough sealing with two different  methods. 

One.  I very lightly pinch the dough edges and then seal them with a fork to get a good seal. 

Two. I roll the bottom dough into the top covering and then just tuck it into a roll. In this way I get a good solid seal that will not split when it bakes. 

Remember to add air holes to the top covering.



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Grandmother's Chicken Pot Pie - Old fashion

Video

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Baked Spicy Potatoes Wedges - Simply The Best

Baked Spicy Potatoes Wedges - Simply The Best

Spicy Potatoes Wedges - Simply The Best

I have a real problem with this recipe because my Girlfriend does not stop to ask for these spicy potatoes as a side dish or just for a snack.  It�s the type of side dish that just goes with everything and you can not just stop at one.  Sometimes  � I get that look � at round  late in the evening, � I  need a snack � and then it�s off to the kitchen making these wedges. Really do I have a choice.

Of course they are just perfect for any Party as a side, and do not forget how good they go with a picnic or a BBQ,  aweeee just a great hit all the time. Do not take my word, just try them and you will see.

Please let me know how yours turned out and did you add or make any changed to the recipe. 

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Recipe;

2 Lbs. -  Your favorite potatoes.

1/4 or 1/2 Tbsp. - Salt
1 to Tbsp. - Olive oil

Seasoning; 

1/2 Tsp. - Garlic salt
1/2 Tsp. - Paprika
1/2 to 3/4 Tsp. - Cayenne pepper
1 Tsp. - Dry parsley
1 Tbsp. - Olive oil

Salt and pepper to taste.

Options; 
Add 1/3 Tsp. - Ground cumin

For more information, please see video below...


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Here was using a Farmers potatoes that is grown locally that is, for my the best tasting kind of potato. Of course it does take more work because of all the cleaning I have to do, but in the end your extra work will be rewarded. 

Ok "why" did I take off the skins for they are awesome with them on, well my Girlfriend does not like them so really what can I do. But  for me I like them on so I sometimes make a batch for her (smaller) and one for me (big large) hahha ...That will teach her, please do not tell her I wrote this...

Now do not forget to dry them after you washed them for it allows the oil to stick better and you get a more even bake all around. 

How much spice do you add, well how spicy do you want it to become ? Here I am having it as a medium spicy but you can have it the way you want, just add more or as much as you want. After all it's yours to enjoy.

It's important to add all your seasoning when the wedges are hot and make sure the your have stirred or tossed them well to get an even coverage on all the potatoes evenly.

Go ahead and try to eat just one, I dare you...No one can do it...:) 

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Baked Spicy Potatoes Wedges - Simply The Best

Video

To see video, please click this link for now...

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Mini Meatballs In Spicy Tomato Sauce

Mini Meatballs In Spicy Tomato Sauce

I always like finger foods that are spicy and just pop into your mouth with just one bite and explode with full flavor into a great tasting treat.  I just love to make this ahead of time, I make many just a few days before a Party or a Gathering to freeze ahead of time. They really freeze easy and for some reason they even taste better when you do this, for they marinate and all  the flavor comes together. So when your event has started, just throw them in a hot oven and in about 20 to 25 mins. you have a delicious fast treat for your guests.

This can be served with almost any side dish, but on its own it�s still awesome. The only problem I have with these Spicy Mini Meatballs is that they disappear really fast and no matter how much I make, there all gone.

Please let me know how yours turned out and how your family or friends like them. 

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Recipe;

1 Pound of med. ground beef.

1/2 Med. - Onion
1 Clove - Garlic
1 Med. Egg
1/2 Cup - Bread crumbs
1 Tsp. - Worcestershire/Maggi sauce

Salt and pepper to taste


Spicy Tomato Sauce;

1/4 Cup - Butter
1 Tsp. - Tomato paste
1 Tbsp. - Olive oil
1/4 Cup - Ketchup
1/4 Cup - brown sugar
1/4 Cup - Water
3 Tbsp. - Vinegar
1/2 to 1 Tbsp. - Paprika
1/2 to 1 Tsp. - Cayenne pepper or chili
1/3 Juice of a lemon

Alternative;
Baking - On a rack or oiled tray in a hot 180 degrees (350 F.)  oven for about 25 to 30 mins.

 For further information please see video below; 


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I like to make this recipe by using a med. ground beef because of it's fat content, for in this way you get a more juicy and flavorful taste. Now if you want it more lean then just go with the leaner one if you are counting calories.  

Make sure that your onions are minced as fine as possible because it will hold everything better when you roll them into small balls. 

Add your fresh bread crumbs as per the recipe, but depending on the moisture content of the mixture, you could find that the balls are to wet and do not roll so easy and fall apart. 

Just add more bread crumbs, but just a little bit at a time until you get it just right. Grab a bit of meat and just squeeze it in your fingers and see how well it holds together. If it still is to lose then add some more crumbs.

Use a teaspoon to scoop up the mixture to get it to the right size, or if you want them bigger the you can use a tablespoon. 

To roll them I use only one hand because when I make a lot for one of my Gatherings, I roll one in each hand to make them faster. I would first start rolling with both hands at first with your palms. If you find that the mixture is a bit sticky, the add some cooking oil to your hands. Remember practice makes perfect". 

One good idea is when your mini meatballs are done and cooled off, cover them and let them sit in the fridge overnight to marinate. Then just reheat. 

To freeze them, add them separately  on a tray and freeze them until solid. When solid just toss them into a bag and store away into the freezer, By doing it in this way you will not get a Hugh clump of meat that would turnout to be a disaster. 

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Mini Meatballs In Spicy Tomato Sauce

Video

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