Spaghetti & Meatballs

Spaghetti and meatballs is a classic comfort food and a favorite of anyone who loves Italian food. Well, probably more accurately, it’s actually American Italian food. I have discovered that you will not find many places in Italy that serve spaghetti and meatballs. But there seems to be some disagreement among food experts whether the dish was originally created by early 20th Century Italian immigrants in New York, or actually was based on some earlier regional recipes in Italy.  In any case, I will always think of it as comfort food I enjoyed as a kid in Wisconsin. I can remember while growing up my mother and grandmother would make spaghetti and meatballs. The whole house would smell amazing. It was one of my favorite meals.

I have been working on my own recipe for a while and feel I have found the right combination of veal, pork and beef along with the amount of eggs & milk for a flavorful, tender and juicy meatball. The key to this recipe is cooking the meatballs in the tomato sauce so the sauce is flavored by the meatballs. This recipe can be served right away, but I like to make it a day ahead. This makes the sauce really take on the meat flavor. This recipe will serve 4 to 6 people, but I always make a double batch so I have plenty of leftovers. If you are going to do a double batch, remember to make a double batch of the sauce as well.

Spaghetti & Meatballs

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Ingredients

• 1/4 Pound Ground Veal
• 1/2 Pound Ground Pork
• 3/4 Pound Ground Beef
• 1/2 Cup Parmesan Cheese (grated)
• 1/2 Cup Bread Crumbs
• 1/4 Cup Milk
• 2 Large Eggs
• 1/8 Cup Parsley (finely chopped)
• 1 Tablespoon Fresh Garlic (minced)
• 1/2 Tablespoon Oregano (dried)
• 1/2 Tablespoon Salt
• 1 Teaspoon Black Pepper
• 1 Batch Tomato Sauce (see recipe below)
• 1 Pound Spaghetti

Note

This recipe can be made with any ground meat or combination of ground meats, my preference is using beef, veal and pork.

Directions

Start tomato sauce (see recipe below). Preheat oven to 350 degrees.
In large bowl mix together parmesan cheese, milk, bread crumbs, eggs, parsley, garlic, oregano, salt and black pepper.
Add meats one at a time and make sure they are evenly blended.
Place meat into refrigerator for 30 minutes.
Roll meat into 1 1/2 inch balls and place on oiled baking tray.
Place meatballs in 350 degree preheated oven for 20 minutes.
After tomato sauce has been simmering for one and a half hours add meatballs.
Simmer for an additional 30 minutes.

Tomato Sauce

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Ingredients

• 2 Cans (28 ounces) Italian Whole Peeled Tomatoes
• 2 Cloves Garlic (minced)
• 2 Tablespoons Olive Oil
• 2 Tablespoons Sugar
• 2 Teaspoons Sea Salt
• 1/2 Cup Fresh Basil (finely chopped)
• 2 Tablespoons Unsalted Butter
• 1 Pinch Red Pepper Flakes (optional)

Note

You may substitute dried basil or an Italian seasoning for the fresh basil.  If you use dry herbs you can add them along with the sugar, salt and black pepper.

Makes about 6 cups, enough for about 1 pound of dried pasta.

Directions

Saute garlic in olive oil on very low heat but never bring it to a boil. If wanting a little heat add the red chili flakes to the oil and cook with the garlic.
Add whole tomatoes, sugar and salt. Crush tomatoes with potato masher.
Simmer over very low heat for 1 hour.
After an hour add the butter and fresh basil.
Continue simmering over very low heat until desired thickness. Sauce should be reduced by 1/3.