What truly makes a good meatball? I think inquiring cooks would like to know…
My mouth is watering right now thinking of my mom’s famous spaghetti and meatballs. It’s one of those meals you always come home to eat. It’s the one that feels so comforting to eat. It’s a meal you never get sick of. Mom’s famous spaghetti and meatballs are one of my favorite recipes.
I don’t recall ever looking up a meatball recipe, except for when I was making some Swedish meatballs for the first time. But with a classic spaghetti and meatballs, I’ve always used my mom’s recipe.
My dad still says to this day that my mom’s recipe is the best. He actually texted me the other day asking for it. Ironically I was planning to make some this week. So here I am, the day before thanksgiving, making spaghetti and meatballs. Good thing I’m not doing much cooking tomorrow…
So rewind back to when I moved out. Long, long ago…I wanted to try and make my own spaghetti and meatballs. Maybe, I missed home a little? So, I emailed my mom, asking for her famous recipe. And she of course, email me back. And she signed it sweetly, “Good luck”, love mom. And it’s the emailed recipe I still use today! I’ve written on it. Heck, I even still have it saved in my email account. I’ve tweaked the recipe a bit over the years, but it’s still the classic one, that I remember from long ago…But I still think my moms is the best!
- 1/2 pound of mild Italian pork sausage
- 1/2 pound of hot Italian pork sausage
- 1 pound of ground beef 85% lean
- 1/2 of a yellow onion diced
- 3 cloves of garlic minced
- 12 salteen crackers (crushed)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons grated parmesan cheese
- 1 1/2 teaspoons salt
- 1/4 teaspoon ground pepper
- 2 eggs
Now mix your ingredients together. I usually fry a little sample to see if the seasoning is right. Then form into balls.
I used an 11×15 glass pan. Add a little water to the bottom of the dish and cover with tin foil. Cook on 400 degrees for 25 mins. While they are cooking start your spaghetti sauce.
Ingredients for the spaghetti sauce:
- olive oil
- 2 cans of tomato sauce
- 1 1/2 cans of tomato paste
- 3 cloves of garlic -minced
- 1 cup of water
- 1 teaspoon of salt (add more to taste)
- 1/4 teaspoon of pepper
- 2 teaspoon of Italian seasoning (add more to taste)
Start with adding olive oil to the pan, then sauté your minced garlic. Add your tomato sauce, tomato paste, water, and your seasonings. When your meatballs are done add them to your sauce.
Stir and put a lid on it and cook for several hours. If the sauce is too thick add a little water and adjust the seasoning if needed.
You’ll know when it’s ready. Cook your desired spaghetti noodle and you’re finally ready to EAT!!
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