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The BEST Spaghetti and Meatballs Recipe | Chef Jean-Pierre
Do you know why? Because I’m Half French and Half Italian! Blending the two techniques together makes this recipe just AMAZING! You should really come and check it out.
PRODUCTS USED BY CHEF:
❤️ Basil Olive Oil: https://chefjp-com.3dcartstores.com/B…
❤️ Garlic Olive Oil: https://chefjp-com.3dcartstores.com/G…
❤️ Silicone Spatulas set of 3: https://chefjp-com.3dcartstores.com/S…
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/s…
❤️ Stuab Dutch Oven: https://chefjp-com.3dcartstores.com/S…
❤️ Woll Non-Stick Fry Pan: https://chefjp-com.3dcartstores.com/D…
❤️ La Valle Tomatoes: https://chefjp-com.3dcartstores.com/P…
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/I…
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/S…
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/C…
Breadcrumbs:
Makes 2 cups
- 4 slices Country White Bread crusts removed
- 2 tablespoons Sundried Tomatoes roughly chopped
- ¼ cup Italian Parsley Leaves
Meatballs:
Makes about 24 Balls depending on their size
- 2 tablespoons Basil or Garlic Extra Virgin Olive Oil
- 1 or 2 large Onions chopped, should have about 1 ½ to 2 cups raw onion
- 1 lbs. lean Ground Beef 80/20
- 1 lbs. Spicy Ground Italian Sausage
- 2 cups Fresh Breadcrumbs
- 1 tablespoon Garlic chopped
- ½ cup Parmesan Cheese grated plus more to serve
- 1 large Egg
- 2 tablespoons Parsley chopped
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ cup Buttermilk
Marinara Sauce:
- 1 tablespoon Basil or Garlic Extra Virgin Olive Oil
- 1 cup Caramelized Onion (see Meatball Recipe)
- 1 tablespoon Garlic chopped
- 1 tablespoon Fresh Thyme or Oregano chopped
- 1/4 cup Tomato Pasta
- 2 cups Tomato Puree
- 15/20 Leaves of Basil cut into a fine chiffonade
- 3 cans 28 Ounces each Peeled Tomatoes or a #10 Can (The Chef discard about 2 cups of the tomato water in the cans)
For the Breadcrumbs:
- Using a food processor chop all ingredients until well blended.
For the Meatballs:
- Sauté the onion until light golden brown and reserve ½ of them for the sauce.
- In a large enough bowl, mix all the ingredients until well blended. Do not overmix.
- Make the balls as the Chef did in the video.
- Refrigerate the balls for at least 30 minutes in the fridge. It will be easier for you to form them into nice balls.
- In a sauté pan heat about 2 tablespoons olive oil and when hot add the balls and roll them in the pan until nicely golden brown on all sides. Do not add too much at the same time. This would make hard to get them golden brown.
- Add them to the sauce and cook them slowly for about 45 minutes to one hour.
For the Marinara Sauce:
- In a Dutch oven or a large pot, add some olive oil and when hot add the onion.
- Add all the other ingredients like the Chef did in the video.
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