I have been making this recipe for many years now, and this is the first time in about 18 months I’ve whipped it out. I originally got the recipe for the meatballs from the goddess that is Ina Garten, and obviously it has evolved over time and I don’t even know where the OG recipe is.
A crowd favourite, and quite satisfying to create. I made this live with my mum and a good family friend tuning in on Instagram Live. If you want a laugh, check it out HERE!
Time: 40 minutes prep, 30 minutes cooking on stove
· 1 lb ground pork
· ½ lb ground beef (I used 90%/10%)
· ½ C panko breadcrumbs
· 3T chopped Italian parsley
· 1 egg, whisked to loosen up the yolk
· 1 C parmesan cheese
· 1 28oz can peeled tomatoes
· 1 yellow onion
· ½ C red wine
· 4 cloves garlic
· 1T basil (I buy it frozen, in ice-cube like shape to easily add to sauces)
· 1T chopped italian parsley
· 1 medium sized spaghetti squash, cut in half lengthways, seeds removed
· 3T olive oil
· Salt + pepper
Preheat oven to 400F
Drizzle oil on the open face of the spaghetti squash, add salt and pepper and lay face down on a baking tray lined with baking paper. Bake for 40 minutes
Prepare meatballs: In a large bowl, bring together ground pork and beef, breadcrumbs, parsley, parmesan cheese and egg and combine until it is all relatively incorporated.
Roll into golf ball sized meatballs, and lay on baking paper or a chopping board. You should have about 20 meatballs
In a skillet, bring 2T olive oil to a medium heat and grill the meatballs in batches – about 5 at a time. Set aside on paper towel (they don’t need to be cooked, just a lovely crust on the outside)
Once the meatballs are cooked, in the same pan add 1T olive oil and sauté the chopped onion. Add the minced garlic and cook for 2 minutes (be careful not to burn the garlic)
Once the onions are soft, add the red wine and allow to reduce.
Using your hands, crush the whole canned tomatoes (the salt and acid in your hands adds flavor to them!!)
Once the red wine reduces, add hand crushed tomatoes and stir, bring it to a boil and reduce to low
Add the parsley and basil
Add the meatballs, and cover and allow to cook for 40 minutes
Once the spaghetti squash is done, take it out of the oven and allow to cool for a few minutes. Using two forks, pull apart the flesh and you’ll notice it pulls apart in strings
Serve squash in a bowl, and top with the meatballs and sauce! \\