Spaghetti & Meatballs

One of my favorite “Momma dishes” is her spaghetti with meatballs and Italian sausage. I literally hurt myself on this dish. She is always wonderful to share a huge pot, but getting the recipe is like getting into Fort Knox. Thank goodness for my Aunt Kay.
I was doing it all wrong and she totally schooled me like she has countless other cousins. Kay had been taught by the true Italian Mother of a friend of hers over 50 years ago. I took what she gave me and added a little wine and a few extra spices I like in my sauce and the sauce by itself is all you need with a bowl of pasta. If you want to add Italian sausage, lightly brown it and drop it in to finish cooking when you drop in the meatballs.
DIRECTIONS:
Make the meatballs first. While they’re baking, put the sauce together and then put the cooked meatballs in the sauce and let them simmer for a couple of hours.
Meatballs Ingredients: (Makes about 30 meatballs)
  • 2 lb. hamburger
  • 1 lb. sausage
  • 2 eggs, beaten
  • Minced onion and garlic (to suit you)
  • Grated Parmesan cheese
  • Italian seasoned bread crumbs to bind (about 1 cup or so)
In a large bowl mix all ingredients until blended. 
Roll out about 1-1/2” meatballs and place on large baking sheet. 
Bake in a preheated 350 degree oven for approximately 20-25 minutes. 
When the meat starts to separate, they’re done. 
Drop into pot of spaghetti sauce and let simmer for a few hours.

Sauce Ingredients:
  • 2 large can crushed tomatoes
  • 1 (16 oz.) can tomato sauce
  • 3 (16 oz.) cans diced tomatoes
  • 1 can tomato paste
  • ½-1 whole onion, chopped
  • 1 tbsp. minced garlic
  • ½ cup white wine (good drinking wine)
  • 4 tsp. sugar
  • Season with salt, pepper and Italian seasoning to taste
  • 1/3 c. Parmesan cheese
Optional Ingredients:
  • Fresh mushrooms, sliced (or 1 small can)
  • Bell pepper, sliced
Saute onion (and optional veggies) in olive oil in a large pot. 
Season onions with salt and pepper as they’re cooking. 

Pour in all other ingredients except Parmesan cheese. Add Italian seasoning to taste.
Simmer for a few hours with meatballs. 
Stir occasionally. Add the Parmesan cheese to the sauce the last 30 minutes.




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