This has always been my family’s favorite meal. This is the most asked for menu for birthdays and special occasions, after homemade pizza.
Antipasto Platter and Italian Bread
Ingredients
- Stuffed Peppers
- Roasted Tomatoes
- Prosciutto
- Salami
- Olives
- Cheese
Spaghetti and Meatballs
- 1 lb to 2 lbs spaghetti (depending on how many you are serving)
- Parmesan cheese, grated
For the Sauce
- 3 tablespoon olive oil
- 1 medium sweet onion, finely chopped
- 4 garlic cloves, minced
- 53 oz (1500 g) imported chopped Italian tomatoes (Preferably without salt or sugar added)
- 6 oz can (170 g) tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (chili)
- 1/2 cup chopped parsley
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 or 4 basil leaves
For the Meatballs
- 2 lbs lean ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 3 slices sandwich bread, crusts removed
- 3/4 cup milk
- 1 egg
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped parsley
- 1/4 cup grated Parmesan cheese
Directions
To make the sauce:
Heat the oil in a large saucepan or Dutch oven. Add the onion and garlic and saute until the onion is soft. Add the tomato paste and fill the empty can with water and add it to the pot.
Stir well and cook the paste a minute or two. Add the chopped tomatoes and the remaining ingredients. Bring the sauce to a boil, lower the heat to low.
Place the lid on the pot but leave it ajar and cook the sauce until thick, about 2 hours. When the meatballs are browned, add them to the sauce after it has been cooking for 1 ½ hours.
Stir the meatballs carefully so they do not break.
To make the meatballs:
Combine the bread cubes with the milk in a mixing bowl and set aside.
Heat the oil in a small skillet and add the onion and garlic.Cook until the onion is soft. Remove the pan from the heat and cool the onion to room temperature.
In a large mixing bowl combine the beef with the cooled onion, the bread and the soaking liquid with the rest of the ingredients. Mix well and form the mixture into 12 meatballs.
Preheat the oven to 350 degrees F and cover a rimmed baking sheet with foil. Place the meatballs on the baking sheet and bake the meatballs until brown all over, about 20 minutes
Italian Mixed Green Salad
- Mixed baby lettuces
- Cucumber, peeled and sliced
- Red onion, sliced
- Italian vinaigrette
Italian Ricotta Cheesecake
This quick-and-easy dessert is lighter than traditional cheesecake, since it calls for ricotta instead of cream cheese and my children love it. They always ask for it.Serves 8-10.
Ingredients
- Soft butter for the pan
- ½ cup crushed Amaretti Cookies
- 1 cup sugar
- 1/2 cup all-purpose flour
- 2 pounds ricotta cheese, drained
- 1 teaspoon orange zest
- 6 eggs, at room temperature
- 1 tablespoon amaretto liqueur
- 1/4 teaspoon salt
Directions
Preheat the oven to 325 degrees F. Set an oven rack in the middle of the oven.
Butter a 9 inch springform pan. Sprinkle the pan with amaretti cookie crumbles to cover the bottom and sides of the pan.
Place the pan on a rimmed baking sheet.
In a large bowl of an electric mixer, combine the ricotta, orange zest and sugar. Mix to combine. Beat in the flour.
Add eggs, 1 at a time, and beat until incorporated. Add the amaretto liqueur and salt.
Pour batter into the prepared pan. Bake in the center of the oven for about 75 minutes, until a light golden color. Make sure the center is firm and the point of a sharp knife inserted in the center comes out clean.
Cool completely on a wire rack. Cover with plastic wrap and transfer to refrigerator until chilled, overnight or at least for 2 hours. Remove the sides of the pan and serve with fresh fruit on the side.
Anne
Looks like a menu my family–ANY family, actually–would love! I will have to try your version of the ricotta cheesecake. I like the idea of the amaretti cookies instead graham crackers. And It looks creamy and smooth, rather than dry (which is a problem I have had with ricotta cheesecakes).
Animalcouriers
Super menu – love cheesecake and your ricotta version looks yummy.
Piglove
Yummy! We are so craving spaghetti and meatballs here at the Hotel Thompson! XOXO – Bacon
Marisa Franca @ All Our Way
That is Italian comfort food. I don’t care that Italians don’t actually put their meatballs on their pasta — if they’d thought of it first they’d do it 🙂 Great recipes! Have a great day.
Wendie Donabie
HI Jovina…. Your posts always have such delicious foods but as a plant-based eater most of them aren’t on my diet. I have a challenge for you… How about an entire post of Vegan recipes, plus being oil free! Are you up for this? <3
Jovina Coughlin
Well, Wendie, I will think about it because I do not use or like meat substitutes, vegan dairy products or cashews to make sauces etc. I don’t like bottled processed foods for salad dressings or egg replacements, for example. Certainly there are lots of vegetarian dishes with in the Italian cuisine but they do rely on olive oil for taste.
portapatetcormagis
Those meatballs are a favourite everywhere, aren’t they.
I also like the cake. Sounds delicious and is best prepared in advance – perfect for me 🙂
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Karen
I think that a spaghetti and meatball dinner is probably a favorite all over the world. Add all your extras and I can see why your family would ask for this menu over and over, it looks delicious.
For the Love of Cooking
That’s one of my favorite’s too – spaghetti & meatballs. The whole meal looks terrific!