Mom's Meatballs and Spaghetti

The first thing you need to do is play your music.

Listen to Dean Martin CD's 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. It helps

 everyone, especially me, keep track of my glass.

Made them for everyone.

Ready to make these classic meatballs?

This is my recipe. My daughter named

them "Mom's Meatballs".

Combine the ingredients in a large bowl and mix 

with a fork and then your hands to combine well.

 A meatball scoop makes it easy measure out even 

sized meatballs. Gently roll between the palms of

 you hands to smooth. Put them to a cookie sheet 

as you go. It keeps your counters clean and then 

you can put the pan in the refrigerator. 

 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.

In a large skillet brown the meatballs in
 1-2T olive oil on medium heat. Turn to 

brown evenly. This takes about 6-10 minutes.

   Then add 1 large jar of your favorite
spaghetti sauce, (Ragu Chunky Garden Style) or
 better yet, My Easy Homemade Marinara Sauce
(recipe follows). Cover and simmer on low for
about 15 minutes while you cook  the spaghetti.

Serve over spaghetti and top 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 sugar
1/2 t pepper
1/4 t red pepper flakes
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 just pour the sauce over the meatballs. Scrape up any browned bits.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,

 then add a little olive oil to the pan and continue

 with the recipes; 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.

tip: You can also bake the meatballs in a greased casserole in 375º oven
until browned, about 25 minutes, then cover with the sauce and bake another 10-15 minutes.

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