With all the cooking that I do, I had never made homemade spaghetti sauce until last night. I usually just buy the jarred garden veggie flavor as a base and add to it fresh herbs and spices. Now that I have made spaghetti sauce from scratch, I won't be buying the jarred stuff anymore. This sauce was easy as pie, although pie is not that easy to make, and so yummy! The turkey meatballs were perfect as well.
Ingredients:
For the meatballs:
1 lb. ground turkey
1/4 cup seasoned bread crumbs
1/4 cup Parmesan cheese
4 tbsp. fresh flat-leaf parsley, chopped
1 green onion, chopped
1 garlic clove, finely chopped
1 tsp salt
1/2 tsp black pepper
1/4 tsp oregano
1/8 tsp ground nutmeg
1 large egg, beaten
1/4 cup seasoned bread crumbs
1/4 cup Parmesan cheese
4 tbsp. fresh flat-leaf parsley, chopped
1 green onion, chopped
1 garlic clove, finely chopped
1 tsp salt
1/2 tsp black pepper
1/4 tsp oregano
1/8 tsp ground nutmeg
1 large egg, beaten
For the Sauce:
1 small onion, chopped
3-4 garlic cloves, chopped
1/2 cup chicken broth
a splash of red wine vinegar
15 oz can crushed tomatoes
2 tbsp. fresh flat-leaf parsley, chopped
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
For serving:
Cooked Spaghetti
Garlic Bread
Parmesan Cheese
For serving:
Cooked Spaghetti
Garlic Bread
Parmesan Cheese
Directions:
Combine all the ingredients for the meatballs in a bowl. Mix with hands and form into 10-12 round balls.
Heat a skillet with a combination of olive oil and vegetable oil (a couple tablespoons of each). Reduce to medium heat. Add the meatballs and brown on all sides, carefully rolling over with a spatula. This should take 10-15 minutes. Remove the meatballs to a plate lined with paper towels to drain. If there is too much oil, discard a little but do not clean the pan.
Add to this leftover oil the onion and saute until translucent. Add the garlic and cook for 1 minute more. Add the chicken broth and splash of red wine vinegar. Cook on medium high heat, scraping all the brown bits in the pan. Stir in the tomatoes, parsley, salt, pepper, and Italian seasoning.
Heat a skillet with a combination of olive oil and vegetable oil (a couple tablespoons of each). Reduce to medium heat. Add the meatballs and brown on all sides, carefully rolling over with a spatula. This should take 10-15 minutes. Remove the meatballs to a plate lined with paper towels to drain. If there is too much oil, discard a little but do not clean the pan.
Add to this leftover oil the onion and saute until translucent. Add the garlic and cook for 1 minute more. Add the chicken broth and splash of red wine vinegar. Cook on medium high heat, scraping all the brown bits in the pan. Stir in the tomatoes, parsley, salt, pepper, and Italian seasoning.
Return the meatballs to the sauce and simmer on medium low heat for 20 minutes. Reduce the heat to low and cook for another 10-15 minutes, or until the meatballs are cooked through. Serve hot on cooked spaghetti and top with Parmesan cheese, and don't forget the garlic bread!
Source: Slightly adapted from Barefoot Contessa
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