Mom's Meatballs and Spaghetti

The first thing you need to do is get out your Dean Martin CD's and play then while your cooking.

The next thing you need to do is pour yourself a nice glass of Chianti or other red wine, if you're so inclined.

Notice the wine charm that I made. Helps everyone, especially me, find my glass.

Made them for everyone.

Ready to make the meatballs?

Combine the ingredients in a large bowl and mix with a fork and then your hands to combine well.

Use a meatball scoop to measure out the meatballs. This makes it so much easier. Add them to a cookie sheet as you go. It keeps your counters clean and then you can refrigerate them.

Then gently roll them between the palms of your hands to smooth . Refrigerate them for 30 minutes, if you have time. This helps them firm up and the flavors to blend. You can make them earlier in the day, then finish cooking later. You'll have about 33 meatballs.

Brown the meatballs in 1-2T olive oil on medium heat. Turn to brown. This takes about 6-10 minutes.

   Then add 1 large jar of your favorite spaghetti sauce, or my easy homemade marinara sauce (recipe follows). Cover and simmer on low for about 15 minutes while you cook  the spaghetti.

Serve topped with additional Parmesan cheese and chopped fresh basil. Garlic bread, or warm rolls, salad...then,

listen to Dino, pour more wine, light the candles and MANGIA!

Mom's Meatballs with Spaghetti
1 lb ground beef
1/2 C bread crumbs
1/2 C Parmesan cheese, grated
1/2 C milk
1 egg
1 T Italian herb seasoning
1 t salt
1/2 t pepper
1/8 t nutmeg
2 T minced fresh parsley, or 1 T dried
2 cloves garlic, finely minced

Combine all ingredients well. Use a meatball scoop to form the meatballs and then gently roll between your palms to smooth. You'll have about 33 meatballs. Refrigerate 30 minutes. Brown in 2 T olive oil for about 8 minutes, turning to brown on all sides. Add large jar of spaghetti sauce, or homemade preferred. Cover and simmer 15 minutes on low while you cook the spaghetti. Serve over  1lb cooked spaghetti. topped with fresh chopped basil and parmesan cheese.

Easy Marinara Sauce
2  (28-ounces) cans crushed tomatoes
1 onion, minced
4 cloves garlic, minced
2 T olive oil
1/2 t salt
1/2 t pepper
1/4 t nutmeg
2 t dried oregano
6-8 fresh basil leaves, basil rolled and thinly sliced (can use 2 t dried)
1/2 C wine, red or white (optional) or water


Heat the olive oil in a large sauce pot over med high heat. Saute the onion until slightly translucent. Add the garlic and saute another minute. Add remaining inigredients. Stir well and simmer covered on low. At this point you can add the meatballs and all their drippings to the pot , or pour the sauce over the meatballs. Simmer for at least 15 minutes. This sauce freezes well. It's also the sauce I use when I make pizza.

You can also remove the meatballs to a plate and add a little olive oil to the pan and saute the onions and garlic.

 Add the remaining sauce ingredients. Stir well and bring to a simmer. Return the meatballs to the pan, cover and simmer 15 minutes

link to MAY DAYS to see my Italian Night Tablescape.