This is one of those dishes that everybody eats and everybody makes. There are so many different recipes out there for meatballs. I’ve already documented on here how to make my tomato sauce, but I’ll write it again for simplicity’s sake.
Red Sauce for Pasta
(My Recipe)
2 (15 oz.) cans tomato sauce
3 Tblsp. dark brown sugar
1/2 Tblsp. garlic powder
1/2 Tblsp. onion powder
1/2 tsp. red pepper flakes
1 tsp. dried parsley flakes
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. salt
1/4 tsp. black pepper
Cook together in a large pot for at least 5 minutes. Cover and keep on a very low simmer in preparation to receive the meatballs.
The meatballs are something of which I am very proud. I grew up eating hamburger meatballs (like many of us) and always had sort of lukewarm feelings toward them. When I was in college, I had a friend who loved to cook and he always bragged about his meatballs. When I asked him what he did differently, he told me that he used a combination of different meats. That was all he would tell me, but I decide to play around with that idea. This recipe is the one that tasted best and I have been making it for at least 5 years.
My Meatballs
Somer M. Canon
3 links mild Italian sausage, removed from casing
1 lb. ground beef
1 small onion, diced
2 cloves garlic, minced
¼ cup Parmesan cheese
2 eggs
Parsley, basil, and oregano (about 1 Tblsp. each)
Enough bread crumbs to make into semi-dry consistency
2 splashes Worcestershire sauce
Salt and pepper
These sausages are the ones that seems to work best in this meatball recipe. Feel free to use your own, but I really love the taste and quality of these.
To remove these from their casing, simply split down the middle and pull the casing off of the meat. Crumble the meat with your fingertips and put in the mixing bowl.
Combine ingredients in a bowl. Use hands to ensure that the mixture is completely combined. Roll into 2-inch balls.
Place in a heated skillet with olive oil and fry into done. About 10-15 minutes per skillet, making sure all sides are cooked. Serve in spaghetti, or alone covered in red sauce.
I always make extra so that we can have meatball hoagies the next day for lunch. My husband (who always told me that he didn’t like meatballs) requests these regularly. They really are delicious.
VANILLA EXTRACT UPDATE: WEEK 1
It is starting to take on a little bit of color. I make sure to give it a good shaking every other day. I haven’t opened it to take a sniff, although I really want to. Maybe next week. So far so good!
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No matter how simple it is, you can make a dish your own. Same with spaghetti!