Killer Spaghetti and Meatballs
Total time
- 1 pound uncooked spaghetti
- 1 pound lean ground beef
- 1 pound lean ground turkey
- ½ cup panko bread crumbs
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp crushed red pepper flakes
- 1 egg
- 3 tbsp olive oil
- 1 large purple onion chopped
- 4 cloves fresh garlic minced
- ¼ cup white cooking wine
- 1 large can crushed tomatoes
- ½ cup of cherry tomatoes sliced in half
- 1 tbsp dried oregano
- ¼ cup balsamic
- 2 tbsp honey
- ⅓ cup fresh basil
- salt
- pepper
- In a large bowl, combine beef, turkey, panko, onion powder, garlic powder, red pepper flakes and egg with clean hands.
- Form into one-inch balls. In a large sauce pan, heat olive oil and brown meatballs evenly on all sides, about ten minutes.
- Temporarily transfer cooked meatballs on to a plate.
- In the hot pan with residual oil from meatballs, cook onions and garlic with cooking wine for about five minutes or until translucent.
- Add crushed tomatoes, cherry tomatoes, oregano, balsamic, honey, basil, salt and pepper.
- Simmer for about ten minutes.
- Add meatballs to sauce and continue to simmer on low heat for 20 minutes.
- In a separate pot, bring 6 cups of salted water to a boil and cook spaghetti for about eight minutes or until al dente.
- Serve meatballs and sauce on top of spaghetti.
Recipe by Chef Times Two at https://www.cheftimestwo.com/killer-spaghetti-and-meatballs/
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