Spaghetti and Meatballs

On Top of Spaghetti
All covered with cheese,
I lost my poor meatball
When somebody sneezed.
It rolled off the table
And onto the floor,
And then my poor meatball
Rolled right out the door!

I always use a lot of Parmesan cheese on my spaghetti and meatballs, a habit I picked up when I was just a little girl. When I ate at my Grandparents I would use up all the Parmesan in their tiny glass shaker. Grandpa didn’t mind. He would always get me more. Sometimes it would take a long time. I used to wonder if he went all the way to Italy to get it for me. But what I didn’t know then I know now. He was freshly grating it and that takes time. Even if we were in the middle of eating he would get up and take the time and the trouble to get it for me. Grandpa serenaded me with the “On top of spaghetti song” all the time. It still plays in my head occasionally and as corny as it is I don’t mind, cause my Grandpa was the best.

Spaghetti and meatballs is another one of those all-time favorite classics. I can’t think of anything more joyful then sitting down to a plate piled high with twirly spaghetti and tender meatballs! When your in the moment nothing else matters but getting those elusive spaghetti strings to stay wrapped around your fork with just the perfect size bite of herb and garlic infused meatball. Only to pop said forkful into your mouth and forget about everything else while you savor the pure bliss that has found its way to your tongue. Pure and delicious comfort food.

Spaghetti & Meatballs
(by Reeni)

Meatballs:
1 cup crustless white bread/Italian bread, preferably stale, diced
Whole Milk
1 and 1/2 pounds beef/pork/veal mixture or an 80-85% Ground Beef
2 eggs, beaten
1/4 cup Italian seasoned bread crumbs
1/3 cup onion, diced small
5 cloves garlic, minced
2 tablespoons fresh Parsley, chopped
1 teaspoon Italian seasoning
1 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Salt
1/2 teaspoon Black Pepper
Vegetable or Canola Oil, if frying

Place the diced bread crumbs in a small bowl and add enough milk to soak them thoroughly.

Preheat oven to 425 degrees.

In a large bowl add all of the ingredients except the vegetable oil including the bread crumbs and milk. Use a fork or your hands to combine thoroughly without over mixing.

Use your hands to form 2-inch (golfball) sized meatballs. Place on a baking sheet or large baking pan and bake for 15 minutes. If you prefer to fry them heat about 1/4 inch Canola oil in a large, deep, skillet over medium heat. Brown them on all sides in two or three batches being sure not to overcrowd the pan. Drain on paper towels.

While the meatballs are baking/frying get your sauce started.

Sauce:
1 large onion, diced
1 green pepper, julienned
2 tablespoons Olive Oil
5 cloves garlic, minced
1 can tomato paste
2 28 oz. can Crushed Tomatoes (like Tuttarosa)
1/2 cup water
2 tablespoons dried Italian Seasonings (We use a mix that has basil, oregano, thyme, marjoram and rosemary in it)
1 teaspoon dried sage
2 bay leaves
1/2 teaspoon salt (to start and more to taste)
¼ teaspoon black pepper (to start and more to taste)
1 teaspoon Sugar

In an extra-large stock pot sauté the onion and green pepper in Olive Oil until soft;
add garlic and sauté for two or three more minutes.

Add tomato paste. Stir it into the onion mixture and let it heat through. Add tomatoes, water, seasonings including bay leaves, salt, pepper and sugar.

Add the meatballs and simmer for at least 35-40 minutes(the longer, the better),
stirring occasionally and tasting to check the seasoning. Add salt/pepper and more
dried herbs if needed. You can also add a little more water if sauce seems too thick.
Remove bay leaves before serving.

Serve over spaghetti cooked to al dente sprinkled with fresh shredded Parmesan cheese.

Printable Recipe

So if you like spaghetti
All covered with cheese
Hold on to your meatballs
And DON’T EVER SNEEZE!
A-A-A-CHOO !!