Chef RV Spaghetti and Meatballs

Ingredients: The Foundation of Flavor

For this recipe, we are using the same recipe for Chef RV's Swedish Meatballs

Meatballs

• 250g ground beef (lean)
• 250g ground pork
• 2 whole eggs
• 2 tablespoons all-purpose flour
• ½ cup Panko bread crumbs
• 1 teaspoon salt
• Pinch of thyme
• 1 teaspoon soy sauce
• 1 teaspoon garlic powder
• Black pepper, to taste

Spaghetti Sauce

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 cup crushed tomatoes
• 1 tablespoon sugar
• Salt and pepper, to taste
• Oregano, optional
• Basil, optional
• Thyme, optional
• Parmesan cheese, for serving

Spaghetti

• 300g spaghetti

Let's Get Cooking: A Step-by-Step Guide to Deliciousness

Preparing the Meatballs

1. In a large bowl, combine the ground beef, ground pork, eggs, flour, Panko bread crumbs, salt, thyme, soy sauce, garlic powder, and black pepper. Mix well using your hands or a wooden spoon until all ingredients are evenly distributed.
2. Using an ice cream scoop or your hands, shape the mixture into 24 equal-sized meatballs. Place them on a plate or tray lined with parchment paper.
3. Heat a large skillet or frying pan over medium heat. Add the meatballs and cook them for about 10-12 minutes, turning occasionally, until they are browned on all sides and cooked through.
4. Remove the meatballs from the pan and set aside.

Crafting the Spaghetti Sauce

1. In the same skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Stir in the crushed tomatoes, sugar, salt, pepper, and optional herbs (oregano, basil, and thyme). Bring the sauce to a simmer, then reduce the heat and let it cook for 10-15 minutes to allow the flavors to meld.
3. Add the cooked meatballs to the sauce, stirring gently to coat them evenly. Let the meatballs simmer in the sauce for an additional 5-10 minutes.

Boiling the Spaghetti

While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain the spaghetti and set aside.

Bringing It All Together

Serve the spaghetti topped with the meatballs and sauce. Sprinkle with Parmesan cheese and enjoy!

Nutritional Information and Serving Size

This recipe serves 6 people, with each serving consisting of approximately 100g of spaghetti, 4 meatballs, and sauce. The nutrition information per serving is as follows:

• Calories: 610
• Total Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 190mg
• Sodium: 720mg
• Total Carbohydrates: 64g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 38g

Side Dishes and Accompaniments

Spaghetti and meatballs can be accompanied by a side of garlic bread or a crisp green salad for a complete meal. You can also serve it with a glass of red wine or a cold beer to enhance the dining experience.

Ingredient Substitutes: Adapting to Your Pantry

If you can't find some of the ingredients listed in the recipe, don't worry! Here are some substitutions you can use:

• Ground turkey or chicken can replace ground beef or pork for a leaner alternative.
• Regular bread crumbs can be used instead of Panko bread crumbs, though Panko provides a lighter texture.
• For a gluten-free option, replace the spaghetti with gluten-free spaghetti and use gluten-free flour and bread crumbs for the meatballs.

Tips and Tricks for the Perfect Spaghetti and Meatballs

• To ensure even cooking, try to keep the meatballs uniform in size.
• You can also bake the meatballs at 375°F (190°C) for 25-30 minutes instead of frying them.
• For a smoother sauce, you can blend the crushed tomatoes before adding them to the skillet.
• If you prefer a spicier sauce, add a pinch of red pepper flakes or a dash of hot sauce.

Last Words: Time to Indulge

Now that you've mastered Chef RV's delectable spaghetti and meatballs, it's time to gather your loved ones and share this mouthwatering dish with them. Whether it's a weeknight dinner or a special occasion, this classic comfort food will leave everyone satisfied and craving more. Buon appetito!

Frequently Asked Questions

Can I make the meatballs ahead of time?

Yes! You can prepare the meatballs in advance and store them in the refrigerator for up to 24 hours before cooking. You can also freeze uncooked meatballs for up to 3 months. Just make sure to thaw them completely before frying or baking.

How can I make this recipe gluten-free?

To make gluten-free spaghetti and meatballs, substitute gluten-free spaghetti, gluten-free flour, and gluten-free bread crumbs. Ensure that the soy sauce you use is gluten-free as well.

Can I cook the meatballs in the oven instead of frying them?

Absolutely! You can bake the meatballs at 375°F (190°C) for 25-30 minutes, or until they are cooked through and browned on the outside.

Can I use jarred spaghetti sauce instead of making it from scratch?

While making spaghetti sauce from scratch offers a fresher, more vibrant flavor, you can use jarred sauce in a pinch. Just be sure to heat it up and add the cooked meatballs to simmer together for a few minutes.

How long will leftovers last in the refrigerator?

Leftover spaghetti and meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a saucepan over low heat until warmed through, or in the microwave for a quick option.