I remember as a kid, anything to do with meatballs or meatloaf seemed utterly disgusting to me at the time. Of course, I also must mention the fact that I was a terribly picky eater. My Mom and Dad love to remind me of this all the time! I think mom still tells me every time I bring her something new to try, “I can’t believe you even tried this, you wouldn’t eat anything when you were younger!” I will admit I remember how horrible I was, but I’m pretty sure mom hid things in our food! Of course I also think many adults think that of their parents. And more than that I am rather guilty of that too. We once told our children that the salmon I made for dinner one evening was red chicken from South America. Needless to say our youngest daughter, who hates fish, had 3 huge helpings!
So some years after my husband and I were married I decided I wanted to try to make spaghetti and meatballs. I searched for and tried many recipes, before finally coming across this one. It has now been a staple in our house for many years, and happens to be one of our childrens’ favorite meals.
The best thing about this recipe, is if you want to make meatball subs, all you have to do is double the meatball recipe, and serve on your favorite bun.
- 1 pound lean ground beef
- 1 cup fresh bread crumbs*
- 1 tablespoon dried parsley
- ⅛(4 tablespoons) fresh grated parmesan
- ½ tsp fresh ground pepper
- ¼ tsp garlic powder
- 1 egg, beaten
- 1 medium onion, chopped
- 5 clove garlic, minced
- ¼ cup olive oil
- 2 (28oz.) cans whole peeled tomatoes
- 2 tsp. salt
- 1 tsp. white sugar
- 2 bay leafs
- 1 (6oz.) can tomato paste
- ¾ tsp dried basil
- ½ tsp. fresh ground pepper
- In a large bowl, combine ground beef, bread crumbs, parsley, parmesan, pepper, garlic powder, and egg. Mix well, using hands until all ingredients are equally combined. Form into 1” balls and store in the refrigerator until ready to cook.
- Place a large saucepan over medium heat. Pour the olive oil into the pan, then add the onion and garlic. Continue to sauté the onions and garlic, until the onions have turned translucent.
- Stir in tomatoes, salt, sugar and bay leafs. Cover and turn the heat to low and simmer for 90 minutes. At this point you really don’t even need to stir it just let it sit covered.
- At the 90 minute mark, start water for your pasta of choice and follow cooking instructions.
- Stir into the tomato mixture the tomato paste, basil, pepper, and meatballs. Allow to cook once more for 30 minutes. Stir once more and then enjoy over your favorite pasta.