Spaghetti and Meatballs: Meals With Mileage

Brianne DiSylvester

spaghetti and meatballs
Flickr Photo by Cameron Cassan

Mmmm ... spaghetti and meatballs. It reminds me of when I was little at my Nonna's (my grandmother) house. She seemed to always have some on hand. My sisters and I always had fun rolling meatballs and making pasta from scratch. Don't worry; you don't have to make the pasta ... just buy any kind you like. I recommend Rotini, the corkscrew kind. Make it a family affair and get everyone involved in the cooking and the eating. Follow this recipe:

  • Meatballs
  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • 1 egg, beaten
  • Sauce
  • 3/4 cup chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 teaspoons salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 1 (6 ounce) can tomato paste
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon ground black pepper

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.

  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve. 
  • Tune in tomorrow to see what I do with the leftover meatballs!

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