6 or more servings
YouTube instructional video is at the bottom.
What you’ll need
2 Pounds ground beef
All-Purpose Flour
Sugar
Eggs
3 Cans 48oz’s Tomato sauce (NO SALT ADDED)
Salted butter
Parmesan cheese
1 Pound of thin Spaghetti
Seasonings
Salt
Tony Chachere’s Creole Seasoning
Chef Paul Prudhomme’s poultry magic
Onion Powder
Garlic Powder
1 Yellow Onion
Garlic
Fresh Basil
Fresh Oregano
Fresh Thyme
Fresh Parsley
Tool’s you’ll need
11×17 inch baking pan (For meatballs)
Preparation of seasonings
Step 1-Chop 1 yellow onion and 5 cloves garlic.
Step 2- Remove leaves of stems to Basil, Oregano, thyme and parsley. Chop Basil, Oregano, Thyme and Parsley until it resembles coarse crumbs.
Preparing and baking your meat balls
Step 3- In a large bowl with 2 pounds of ground beef, add 2 teaspoons salt, 2 teaspoons creole seasoning, 2 teaspoons of poultry magic, 2/3 Cup yellow onion chopped, 1 heaping tablespoon of garlic chopped, 1 tablespoon of fresh Oregano, and 1 tablespoon of fresh thyme. Using your hands (Wear Gloves) Mix all ingredients together.
Step 4- Add 1/4 Cup all- purpose flour, using your hands (Wear Gloves) Mix all ingredients together. The flour prevents the meatballs from breaking apart during the cooking and baking process.
Step 5-Beat one large egg and add it into the ground beef. Using your hands (Wear Gloves) Mix all ingredients together.
Note- This recipe can make up to 20 to 24 medium sized meatballs and 40 to 45 mini meat balls.
***Preheat oven to 325 degrees***
Step 6- Using an ice cream scoop place ground beef into the palm of your hand and roll into a ball. Once done, add meatballs on to baking dish.
Step 7- Place meatballs in a preheated 325-degree oven for 20 minutes. After 20 minutes remove meatballs out of oven. Let cool.
Making your pasta sauce
***Preheat fire to medium high heat***
Step 8- Add 3 tablespoons salted butter. Let butter melt
Step 9- Add 2/3 Cup Yellow onion chopped and 1 heaping tablespoon of garlic chopped. Stir all ingredients together. Let sauté for 5 minutes.
Step 10- Add Tomato sauce and stir.
Step 11- Add 2 teaspoons salt, 1 1/2 Tablespoons sugar,1 teaspoon chef Paul’s poultry magic, 2 teaspoons onion powder, 2 teaspoons garlic powder 1/8 cup fresh basil, 1/8 cup fresh oregano, 1 tablespoon fresh thyme, 1 tablespoon of salted butter and 1/2 cup water. Stir all ingredients together.
Taste your pasta sauce to see if it is at your desired flavor. If not add more seasoning but be careful not to add too much.
Step 12- Add meatballs and stir. Cover with lid and let simmer for 15 minutes.
Preparing your Spaghetti
***Preheat fire to medium high heat***
Step 13- Bring 1 gallon of water to a boil
Step 14- Break 3/4 pound of spaghetti in half. Add it into the water. Let boil for 8 to 10 minutes. After 8 minutes taste test the spaghetti to see if it is at your desired texture.
Step 15-Strain your pasta. Rinse with cold water. Return strainer on top of pot and cover with lid. Let pasta sit until all the water has been absorbed.
***Preheat fire to medium high heat***
Step 16- Add 3 tablespoons of salted butter. Let butter melt. Once the butter has melted turn your fire off.
Step 17- Add spaghetti. Stir until the butter has coated all of the spaghetti.
Step 18- Add 2 teaspoons garlic powder, 3 tablespoons of Parmesan cheese, and 2 tablespoons of chopped parsley. Stir all ingredients together.
Step 19- Your meatballs and spaghetti are now done serve hot and enjoy!
Storing your meatballs and spaghetti
Place your meatballs and spaghetti into an airtight container. Can be stored up to a week in the fridge and 1 month in freezer.
YouTube instructional video
