Please forgive the zero photography skills but i did my best to take a good shot of my meatball spaghetti 😄😄 anyhow, it may not be a pretty photo but my little ones were all happy to devour this super easy meatball spaghetti dish. Sabi pa ni Capt B para itong Yellow cab na daw hahahaha, sige pagsisilbihan pa kita lalo paps, #bolapamore
Anyway, here’s how i cooked this SUPER EASY MEATBALL RECIPE:
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1. Precook spaghetti noodles according to package directions.
2. In a bowl combine 1/2 kg ground sirloin beef, chopped parsley (about 2 tbsp or depens if you like parsley you can add more), a large egg, pinch of salt and pepper, a dash of dried basil, 1/4 cup parmesan cheese or tira tirang keso de bola like what i used here, and then 1/4 of any type of dried bread crumbs you have – since I only have the japanese kind at home I used it and it worked!
3. Combine well and form into 2-3 inch balls. 1/2 kilo made around 12 balls for us.
4. In a pot heat some cooking oil and sear the meatballs on all sides. Searing helps the meatballs retain its form while ypu are cooking it in the tomato sauce later. Set aside.
5. Saute white onion and minced garlic. Add in two cans of crushed tomatoes and season with salt and pepper. If it is too tangy to your liking add in a bit of sugar to balance off the acidity.
6. Add in the meatballs, bring to a boil and simme for ten minutes. Stir constantly so that the sauce will not stick to the pot.
7. Taste the sauce again prior to serving and adjust as needed.
8. Spoon over spaghetti noodles and drizzle with grated parmesan or again, left over queso de bola or whatever cheese you have at home 😊
hope you will like it. I made an extra batch of the sauce that I have stored in the jar and will freeze once it cools. It can keep for about two weeks so that means I have an easy to prep meal ready in the freezer, yay!
