I’m not entirely sure what it is about the humble meatball that just makes me go ga-ga. I mean, it’s a ball of meat. That’s not entirely glamorous. (Though, speaking of gaga, perhaps this lady might disagree.)
But, I swear – it’s a magical ball of meat. (Note to self: never say that phrase again. Ever.)
When eating out at an Italian place and perusing the menu, I oftentimes find myself having a difficult time dodging any sort of meatball offering because I’m so tempted to see if they can get them right. Are they unctuous? Do they melt in your mouth? Do they make you feel less badly about yourself for loving a ball of meat?
Anywho. Suffice it to say, I really do adore meatballs.
So, for some odd reason, now that it’s the first of May, I had a hankering to make my own. Finally. For the first time ever in the history of my existence.
Yep – I’ve never made meatballs before in my life!
And what better classic pairing than spaghetti and meatballs of course?
These came together easily with fresh ingredients, and were even simpler to make with the help of a slow cooker (a la, the slow cook function on my Instant Pot).
This recipe can take a little time to prep, but once everything’s in the pot, it’s pretty hands-off from there. And mmm mmm mmm, does it ever make your house smell good while it’s simmering away!
This would also go great with a thin slice of crusty bread, slathered with some garlicky butter, and a tasty green salad. Not to mention, it’s some seriously lovely comfort food if you need it to get through a busy or challenging week. (This recipe makes enough to feed a small crowd!)
But enough chit chat – on to the recipe! Enjoy! Stay safe and healthy, folks!
- 2 pounds ground beef
- ½ yellow onion, chopped
- 3 cloves garlic minced
- ¼ cup minced flat-leaf parsley
- 2½ teaspoons dried oregano
- 2 eggs
- 1 egg white
- 1 cup whole wheat panko breadcrumbs
- ¼ cup shredded parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
- ½ yellow onion chopped
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 4 Tablespoons dried basil or 4 large fresh basil leaves thinly sliced
- 6 ounces tomato paste (1 small can)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 56 ounces canned crushed tomatoes (2, 28 oz cans)
- 1 pound spaghetti cooked according to package directions & drained
- Grated parmesan cheese for serving
- Minced flat-leaf (Italian) parsley for serving
- In a large bowl, stir together all the meatball ingredients until combined.
- Form meatballs by rolling between the palms of your hands into roughly the size of golfballs. Set aside.
- Heat the olive oil using the lowest heat level with the sauté function of your instant pot (or in a large skillet set over medium heat). Add the onion and oregano, and cook until the onions are starting to soften, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
- Add another small splash of olive oil to your pan or instant pot. Then add the tomato paste, salt and pepper to the onions and cook for an additional 2 minutes.
- Stir in the crushed tomatoes and the basil.
- If your sauce is not already in your slow cooker (or instant pot), transfer it to your slow cooking appliance.
- Add in all your meatballs to the sauce and gently push them down into it without mashing them together too much. Don't worry if the sauce doesn't totally cover all of them.
- Set the instant pot to the slow cooker setting on HIGH (the "more" setting), close the lid, set the seal to "venting," and cook for 3 hours. After 3 hours, open the pot, gently stir the sauce being careful to keep the meatballs intact, and readjust your slow cooker heat to LOW (the "normal" setting). Slow cook on low for 2 more hours.
- Start boiling your water and cooking your pasta about half an hour before the meatballs and sauce are ready (at the 4 hour 30 minute mark).
- Serve the sauce and meatballs over the spaghetti. Garnish with grated Parmesan cheese and parsley, if desired.
Adapted from a recipe from the Cookin Canuck.
