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tomatoes

love this dish – spaghetti and meatballs

March 6, 2025 by Becky Spoon

Spaghetti and MeatballsJump to Recipe
Spaghetti and Meatballs
Spaghetti and Meatballs

This recipe for Spaghetti and Meatballs is very easy with simple ingredients. I watched an old school chef from Italy make the meatballs that adds ricotta cheese and it is a game changer. I made a simple marinara using techniques like making a base sauce by going back to Marcella Hazen’s onion and butter sauce tomato sauce, then adding ingredients that I like in a marinara; for example fresh basil and a little red pepper flakes.

By the way, if you don’t have Marcella Hazen’s book here’s a link. https://amzn.to/43aT6z1. It is an authentic Italian book that she wrote that introduced America to Italian food. Although my exact sauce is not in her book, the onion and butter sauce is. I will have that in the recipe portion of this post.

Spaghetti and Meatballs
Spaghetti and Meatballs

What ingredients will you need for this recipe?

Meatballs in Sauce
Meatballs in Sauce

FOR THE MEATBALLS

  • Ground Pork
  • Ground Beef
  • eggs
  • pecorino Romano
  • shallots
  • parsley
  • fresh white bread
  • milk
  • ricotta cheese
  • garlic
  • garlic powder
  • salt
  • black pepper
  • red pepper flakes
  • water
  • oil

TOMATO SAUCE

  • San Marzano tomatoes from Italy
  • butter
  • onions
  • garlic
  • red pepper flakes
  • fresh basil
  • olive oil

To make the best tomato sauce for your Italian dishes, San Marzano from Italy are the best. You may find some that say San Marzano “style” but they are not the same. I’ll show you some brands.https://amzn.to/41waw83

I make the onion and butter tomato sauce first which is the Marcella Hazen recipe. I prefer to use a sweet onion for this recipe because sometimes tomatoes can be a little acidic so a little sweet helps. You can also add a pinch of sugar.

When I am preparing the sauce for the meatballs, in a separate pan I add EVOO, heat to low and add the garlic and red pepper flakes You can omit the pepper flakes but I like them. Make sure you don’t burn the garlic. I immediately add the prepared tomato sauce at that point that the garlic is fragrant and has not started to brown. Add a hearty sprig of basil leaves and allow the sauce to simmer. Another trick is that I add leftover Parmigianino Reggiano rind. Adds amazing flavor to your sauce.

What would you serve with this?

I like a good salad and garlic bread with my Spaghetti and Meatballs. It just seems like the perfect fairing. Here’s my recipe for my Caesar Salad which just makes sense to have with meatballs to me. A Classic – Beautiful Caesar Salad.

Classic Caesar Salad
Classic Caesar Salad

My favorite things I used making this recipe:

I love a bowl for a meal better than a plate. These are my favorites at home and they are perfect for any meal. https://amzn.to/3VejQcs

Rotary Grater:https://amzn.to/4bOFZoY

Need another recipe?

Try this meatball lasagna that is perfect for your leftovers. Love this! Leftover Meatballs Lasagna

Leftover Meatball Lasagna
Leftover Meatball Lasagna

More pasta recipes:

instant pot meat sauce with pasta
instant pot meat sauce with pasta

Here’s the link for this sauce: easy instant pot meat sauce with pasta…

Spaghetti and Meatballs
Spaghetti and Meatballs

Here is the recipe for this homemade spaghetti and meatballs. Enjoy!

Spaghetti and Meatballs

Spaghetti and Meatballs

These meatballs are so tender they will melt in your mouth,
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 lb ground beef (I prefer 80/20)
  • 1 lb ground pork
  • 6 oz grated Pecorino Romano
  • 1 small shallot, diced
  • 1/3 cup chopped parsley
  • 3 large eggs
  • 1 cup soft breadcrumbs (I use white sandwich bread)
  • enough milk to soften the breadcrumbs
  • 3-4 oz Ricotta Cheese
  • 2 minced garlic cloves
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp black pepper
  • a pinch of red pepper flakes
  • water and oil for the sheet pan

For the Sauce

  • 2 28 oz cans Italian San Marzano Tomatoes
  • 10 tbsp butter
  • 1 onion, halved
  • salt to taste

Instructions
 

For the Meatballs

  • Preheat the oven to 450 degrees.
    Place the ground beef and pork in a bowl. Add the cheese, shallot, parsley, eggs, grated garlic and fresh parsley. In a separate bowl combine the breadcrumbs with the milk. Toss together until the breadcrumbs have absorbed the milk. Add the breadcrumbs, the ricotta cheese, the minced garlic, the garlic powder, the salt and pepper and red pepper flakes. Gently fold the ingredients together and form the meatballs to the size you prefer.
    Place the prepared meatballs on a sheet pan. Combine 90 percent water and 10% oil in a container to hold enough water to drizzle over the meatballs leaving a thin later on the bottom of the pan. Place in the oven and cook for 20 minutes.

For the Marinara Sauce

  • In a bowl or food processor add the tomatoes and break them up with your hands for more of a pureed consistency. I used my food processor and pulsed them to make a chunky puree. Additionally, you can use the canned pureed tomatoes.
    In a pot large enough, add the tomatoes, the onions, butter and salt and cook uncovered very slow, about 45 minutes until fat forms on top stirring from time to time.

To finish the dish

  • At this point you can add the meatballs to the sauce and simmer for about 20 minutes.
    At this time you can (if you want) remove the meatballs for plating. In a separate large skillet, add just enough tomato sauce to cover your spaghetti. I add a little pasta water, maybe about a quarter cup, then add the pasta straight from the pasta cooking pot allowing excess water to drain off and then toss until completely coated. Pile the sauced pasta in a large bowl, or individual plates or bowls. And the desired number of meatballs and top with a little more sauce. Top with fresh basil if desired and a generous shaving of parmesan cheese. Bon Appetit!
Keyword affordable, Easy, Italian, marinara sauce, meatballs, parmesan reggiano, san Marzano
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Filed Under: Beef Tagged With: authentic, beef, fresh basil, marinara, meatballs, parmigiano reggiano, san marzano, Spaghetti, spaghetti and meatballs, tomatoes

The Best Chili Mac

January 23, 2020 by Becky Spoon

Chili MacJump to Recipe
Chili Mac

Remember the Texas Chili I made the other day? Well, this Chili Mac is from the leftover chili! Most recipes you find for this recipe are with ground beef and I can never differentiate them from Goulash. It just seems so many of the ingredients are what you put in goulash??!! Chili Mac to me says Chili and Macaroni! Isn’t that what you think? Like Cincinnati Chili and Spaghetti? Yes, Exactly. That’s what it should be.

Chili Mac

The chili recipe is at this link: https://the2spoons.com/i-love-this-instant-pot-texas-chili/.

Texas Chili
Texas Chili

This recipe is so easy, loaded with macaroni and cheese, this is the ultimate casserole, ready and on the table in about 30 minutes! Also great for using up leftover chili well worth making straight from scratch!

Chili Mac

The Best Chili Mac

I added sautéed onions and bell peppers along with diced tomatoes. I used Mutti tomatoes because they have a great flavor. Here’s a link if you’re not familiar https://amzn.to/37qBRKI.

Here’s the recipe! Enjoy!

Chili Mac

Print Recipe
Course dinner, Lunch, Main Course
Cuisine American

Ingredients
  

  • 1/2 onion, diced
  • 1/2 green pepper, diced
  • 2 tbsp olive oil
  • 1 tbsp chipotle chili powder or regular chili powder
  • 1 14.5 oz cans diced tomatoes
  • 1/2-1 lb macaroni
  • leftover homemade chili, or a good quality store bought chili
  • 1 cup cubed Velveeta cheese
  • 1 – 1 1/2 cup medium cheddar cheese, grated
  • salt and pepper to taste
  • fresh parsley, chopped to garnish

Instructions
 

  • Preheat the oven to 350 degrees F. Cook your macaroni according to package directions. Drain and set aside.
  • Heat the olive oil in a skillet then add the onions and peppers. Saute until the onions are translucent. Add a little salt and pepper and the chili powder. Add the tomatoes and combine. Add the leftover chili, stir to combine and heat through. If you think it's not juicy enough, add a little water, tomato juice or beef stock to loosen the mixture. Remove from the heat and add 1/2 cup of the cheddar cheese.
  • Add the macaroni to the chili mixture and toss to combine, but don't over stir. . Butter a casserole dish and add the mixture. Dot the dish with the cubed Velveeta. Top with the remaining cheddar cheese and cook until bubbly and the cheese has melted. Enjoy!
Keyword casserole, cheese, chili, chili mac, dinner, leftovers, lunch, macaroni and cheese, maccaroni, supper, tomatoes
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Filed Under: Beef Tagged With: cheese, chili, chili mac, dinner, leftover chili, leftovers, lunch, macaroni, macaroni and cheese, tomatoes

Delicious! Grilled Cauliflower Steaks with Fresh Tomato and Olive Relish

July 8, 2019 by Becky Spoon

Caualiflower SteaksJump to Recipe
Cauliflower Steaks
Cauliflower Steaks

Just look at how beautiful this dish of Grilled Cauliflower Steaks with Fresh Tomato and Olive Relish is!

Cauliflower Steaks
Cauliflower Steaks

The other day I was planning to grill a steak for Allen so I decided I’d add these cauliflower steaks to the menu because I really didn’t want a heavy steak . Great decision. These were delicious, meat free and another perfect dish for my fresh tomatoes.

My cauliflower steaks are hearty, filling yet so low in calories, a great alternative when wanting to cut back on your meat intake. Providing Vitamin K, C and B, needed fiber, potassium and phosphorus, it is indeed a healthy alternative too.

Delicious! Grilled Cauliflower Steaks with Tomato and Olive Relish

I give instructions in the recipe of how to cut the cauliflower. Here’s a video that may be helpful. If you don’t cut the steaks right, you’ll just have a bunch of florets. https://www.youtube.com/watch?v=iKqd1lgmKCo.

Another recipe I have on my blog for cauliflower is Cauliflower mashed potatoes which is a healthier way to have mashed potatoes and a way to get more vegetables in to those kiddos. Here’s the link for that recipe: https://the2spoons.com/love-this-roasted-garlic-cauliflower-mash/

Grilled Cauliflower Steaks with Tomato and Olive Relish

Print Recipe
Course dinner, Lunch, Main Course, Side Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Cauliflower

  • 2 heads of Cauliflower
  • pot of boiling water that salt has been added to taste like mild seawater
  • 1/4 cup extra virgin olive oil
  • zest of one lemon
  • juice of two lemons
  • 1/2 tsp za'atar (if you can't find use an Italian Seasoning)

For the Fresh Tomato and Olive Relish

  • 2 cups Ripe fresh tomatoes that have been peeled and diced reserving the juices
  • 1/2 cup Kalamata olives, pitted and halved, or roughly chopped if you prefer
  • 2 tbsp extra virgin olive oil
  • 1 Lemon, the juice and zest
  • salt and pepper to taste

Instructions
 

  • Place the first cauliflower upright (stem-side down) on a flat surface. Using a large knife trim a little off each end (sides) so that when you slit the cauliflower in half, each half will lie flat. Cut the Cauliflower in half. You will yield 2 steaks about 14 ounces each. Repeat with the other cauliflower. If you want thinner steaks, cut each half into halves.
  • Bring about 6 quarts of water to a boil in a pot large enough to hole the cauliflower steaks. Add salt to the water and check for saltiness. You want it to taste like seawater. Layer a sheet pan with paper towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Using a slotted spoon or spatula carefully transfer the steaks to the sheet pan to drain.
  • In a small bowl whisk together the extra virgin olive oil, the lemon zest, the lemon juice, and the za'atar. Remove the paper towel from the sheet pan insuring the cauliflower steaks are dry. then, pour the mixture over each steak turning to make sure each steak is generously covered. Cover and let marinate at least 30 minutes.
  • Heat a grill or your inside grill pan to high. Place the steaks on the grill and cook until each side is a little charred, being careful to not break up the cauliflower.
  • Place on a serving platter and top with the Tomato and olive relish. Drizzle with a little more olive oil if you like. Garnish with a little fresh parsley.

For the Tomato and Olive Relish

  • Peel and dice the tomatoes over and added to a bowl to reserve the juice. Add the Kalamata Olives. Drizzle the olive, add the lemon juice, the lemon zest and salt and pepper to taste. Serve over the grilled cauliflower steaks.
Keyword cauliflower, grilled, grilled cauliflower, side dish, vegetables
Tomato and Olive Relish
Tomato and Olive Relish
Cauliflower Steaks
Cauliflower Steaks
Roasted Garlic Cauliflower Mash
Roasted Garlic Cauliflower Mash
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Filed Under: Vegetables Tagged With: cauliflowe steaks, Cauliflower, Tomato and olive relush, tomatoes, vegetables

Awesome Macaroni with Fresh Tomatoes from the Garden

June 29, 2019 by Becky Spoon

Macaroni and Fresh TomatoesJump to Recipe
Macaroni and Tomatoes
Macaroni and Tomatoes

Macaroni with Fresh Tomatoes is another Southern recipe I grew up eating. My mother and grandmother both would make this dish. It is really good and comforting. I used fresh san marzano tomatoes from my garden that just made this recipe so much more satisfying. I did a quick hot bath on the tomatoes so that the skin would easily come off!

After I sauted bell peppers and onions, I added the fresh tomatoes to the mixture.

Macaroni with fresh tomatoes
Macaroni with fresh tomatoes

This is really an easy recipe, but it is super satisfying. Honestly, I could just eat a bowl of this and a piece of cornbread and eat nothing else! The freshness of the tomatoes and the sauce they make with the vegetables is amazing. I always add the Knorr Tomato Bouillon with Chicken Flavor to enhance the liquid. Here’s a link if you aren’t familiar with this ingredient. It really makes a difference. http://www.samsclub.com/sams/knorr-tomato-bouillon-w-chicken-flavor-35-3-oz/160906.ip

I served this recipe with my Smothered Cabbage and it was the perfect addition. Here’s my smothered cabbage link: https://the2spoons.com/smothered-cabbage-with-potatoes-smoked-sausage/

Here you go! Enjoy!

Macaroni with Fresh Tomatoes from the Garden

Print Recipe

Ingredients
  

For the fresh tomatoes

  • 8-10 just picked san marzano tomatoes or 4 large fresh tomatoes
  • water to cover

For the Macaroni and tomatoes

  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2 onion, diced
  • 2 cups fresh tomatoes (You can substitute for a can of a quality brand of diced tomatoes)
  • 1 1/2 cups macaroni
  • 1 1/2 cups water (more is needed as you cook)
  • 1 Knorr tomato bouillon with chicken flavor
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • pinch of sugar if your tomatoes are too tart

Instructions
 

For the tomatoes

  • Cut an X in the top of each tomato to allow for easy peeling. Bring a pot of water to a boil. When at a rolling boil, add your tomatoes to the water and cook for a couple of minutes until you see the skin starting to release from the tomato. Remove from the heat and when they have cooled a little, peel them over a bowl to not lose any of the juices. .Then squeeze them to chop them up in chunks. You don't want to puree them, just use your hands to chop them up a little. You will need about 2 cups of the finished tomatoes.

For the Macaroni and Fresh Tomatoes from the Garden

  • Add the butter and extra virgin olive oil to a saucepan and sauté your peppers and onions until they have softened and the onions have become translucent. Add your tomatoes, the water and bouillon and cook for about 10 minutes. Then add the macaroni, stir to combine, lower heat and cover. Cook until your macaroni is tender, 15 to 20 minutes, adding water if needed. Enjoy!
Macaroni with Fresh Tomatoes
Smothered Cabbage
Smothered Cabbage
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Filed Under: Pasta Tagged With: garden, macaroni, macaroni and tomatoes, tomatoes

Pico de Gallo with Avocado

December 1, 2018 by Becky Spoon


 

I love Pico de Gallo!  It is fresh, salty, has a kick from the jalapeno, the lime juice just brings it all together...it is the perfect addition to your tacos, grilled meats, grilled fish, grilled shrimp, on and on!! 
Pico de Galla is special to me, especially with avocado because I have friends that live in Cabo and when i visit them we cook! We cook foods of Mexico! 
I never put avocado in my pico until I was with them.  We were grilling Al Pastor or Carne Asada they made pico and added a lot of avocado.  It was amazing....you know, there was no need for additional guacamole. 
The perfect condiment!  
Print Recipe
Prep Time 10 minutes mins
Cuisine Mexican

Ingredients
  

  • Tomatoes
  • Purple Onions
  • Jalapeno
  • Avocados
  • Cilantro
  • Salt
  • Lime juice

Instructions
 

  • I didn't add amounts because you can use this recipe to make any amount. Dice the tomato, onions, jalapeno, cilantro and toss. Dice the avocado and add to the mixture. Add the lime juice and a little salt. Start with one lime and a little salt, then adjust as needed or to your taste.   
    This won't keep a long time because all the ingredients are fresh but it won't last anyway...it is addictive!!

 

 

 

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Filed Under: Salsas Tagged With: avocado, condiment, fresca, fresh, limes, salsas, tomatoes

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