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Instructions for Linguine Gratin with Meatballs in Tomato Sauce
1. Make the Meatballs:
- In a large bowl, combine the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix everything together until just combined—be careful not to overmix.
- Shape the mixture into meatballs, about 1 inch in diameter. You should get about 20-24 meatballs, depending on the size.
- Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches and brown them on all sides. This will take about 5-6 minutes. They don’t need to be fully cooked through, as they will finish cooking in the sauce. Remove the meatballs from the skillet and set them aside.
2. Make the Tomato Sauce:
- In the same skillet, add olive oil and sauté the onion over medium heat for about 3-4 minutes, until softened.
- Add the minced garlic and cook for another 30 seconds, stirring frequently.
- Pour in the crushed tomatoes, and stir in the dried basil, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
- Add the browned meatballs back into the sauce, and simmer on low heat for about 15 minutes, until the meatballs are cooked through and the sauce has thickened slightly. Stir occasionally.
3. Cook the Linguine:
- While the meatballs are simmering, cook the linguine pasta according to the package instructions. Drain the pasta and set aside.
4. Prepare the Gratin:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked linguine, heavy cream, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, and season with salt and pepper. Toss until the pasta is evenly coated in the creamy mixture.
- Gently fold the meatballs and tomato sauce into the linguine mixture, ensuring the meatballs are well distributed throughout the pasta.
- Transfer the mixture into a large greased baking dish (a 9×13-inch dish works well).
- Sprinkle the top with an additional handful of mozzarella and Parmesan cheese.
5. Bake the Gratin:
- Place the baking dish in the oven and bake for about 20-25 minutes, or until the top is golden and bubbly.
- Once it’s done, remove the gratin from the oven and let it sit for 5 minutes before serving.
Serving Suggestions
This linguine gratin with meatballs in tomato sauce is perfect on its own, but if you’d like to add a little extra something to the meal, try these side options:
- Garlic bread or a crusty loaf of bread to soak up all the delicious sauce.
- A fresh green salad with a light vinaigrette to balance the richness of the gratin.
- A sprinkle of fresh basil on top for added color and flavor.
Why You’ll Love This Recipe
- Comfort food at its finest: The combination of linguine, meatballs, and tomato sauce is guaranteed to satisfy your cravings.
- Make-ahead potential: This dish can be prepared in advance and baked when you’re ready to eat. Perfect for busy days or entertaining guests!
- Kid-friendly: The cheesy gratin and tasty meatballs are a hit with kids, making this a family-friendly meal.
- Versatile: You can switch up the type of pasta or even use different meats for the meatballs to suit your preferences.
Final Thoughts:
Linguine gratin with meatballs in tomato sauce is a crowd-pleasing dish that combines the best of comfort food with rich, savory flavors. It’s perfect for a family dinner, a cozy meal with friends, or when you’re looking to treat yourself to something special. Once you try this recipe, you’ll understand why it’s destined to become a go-to favorite in your kitchen!
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