Sunday, April 19, 2009

Spaghetti Meatballs

Anybody that knows me knows that I am a HUGE pasta fan. This may be blasphemy as an Asian person but honestly, I'd take noodles over rice any day! Atkins Diet? NO FREAKING WAY!

This recipe comes from Chris' Grandma B. She passed it along to her daughter Mary Lynn who subsequently passed it along to me. For those in the B. family that know and love this recipe, you'll notice that I've taken some chef liberties to make it my own. Read: I probably added more garlic and heat! I have experimented and found that you can use turkey instead of beef and it tastes pretty much the same. It continues to get the "Chris stamp of approval" and never fails to please. And, it's surprisingly easy! This batch makes a lot but freezes very well. Normally I can make about 4-5 meals out of a single batch.

Serving suggestions: Over noodles (we like spaghetti and penne) or use meatballs to make homemade subs which then frees up the sauce for other uses such as with Manicotti (recipe to come at a later date!)

Spaghetti and Meatballs
(Source: based on recipe by Helen B., Chris' grandmother)

READY IN 3 Hrs 20 Mins
SERVINGS ~35 1.5" meatballs and a lot of sauce!


  • 1 ½ lbs ground beef or turkey
  • ½ lb ground sausage
  • 1 small clove of garlic, minced
  • 1 tsp of salt
  • 2 eggs
  • ¾ cup Italian breadcrumbs
  • 1 slice stale bread
Spaghetti Sauce
  • ¼ cup olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • ¼ cup of sugar
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ½ tsp dried bay leaf
  • 1 tsp salt
  • ¼ tsp cracked red pepper (or to taste)
  • ½ cup romano or parmesan cheese
  • Ground black pepper, to taste
  • 1 large can (12 oz) tomato paste
  • 36 oz water
  • 1 large can (29 oz) tomato sauce
  1. In a sauce pan and olive oil and sauté all spaghetti sauce ingredients except for tomato paste, tomato sauce, and water. Sauté until soft. (Note: If cheese makes mixture form a large clump, don't worry - it will dissolve by the time the sauce is done simmering.)
  2. Add large (12 oz) can of tomato paste. Use tomato paste can to add 3 cans of water.
  3. Add large (29 oz) can of tomato sauce.
  4. Reduce heat to a simmer.
  5. While the sauce is beginning to simmer, prepare the meatballs. In a large mixing bowl, combine all meatball ingredients until well mixed. Using hands, shape into 1.5" diameter balls by rolling gently between hands. Repeat until all balls are formed then cook meatballs in a skillet until browned on the outside.  Drain grease and then put meatballs into sauce.
  6. Let simmer on low heat for 3 hours, stirring occasionally.

1 comment:

Anonymous said...

And now you have passed it along to me. Thanks.