spaghetti and meatballs
This recipe came from my great aunt Lillian who married and Italian man straight from Italy. The original recipe for the meatballs calls for a "nickel's worth" of graham crackers. We had to guess what that amount was. Better made a day ahead and let to set in refrigerator overnight to let all the great flavors come together. Ummm good.
prep time
cook time
method
---
yield
Ingredients
- - olive oil, extra virgin
- 4-5 - pork steaks
- 2 large onions, diced
- 6-8 cloves garlic, minced
- 1 can #10 size tomato sauce
- 1 can #10 size crushed tomatoes
- 1 large can tomato paste
- 1-2 cup red wine, i like chianti or burgundy
- 1/2 cup brown sugar
- 2 - bay leaves, dried
- 1 tablespoon ground oregano
- 1 tablespoon sweet basil, dried
- 3 tablespoons dried parsley
- 2-3 teaspoons fennel seed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup freshly shredded parmesan cheese
- 1 pound sliced fresh mushrooms
- 1 teaspoon red pepper flakes
- MEATBALLS:
- 4 pounds ground chuck
- 1 large onion, minced fine
- 4 - eggs
- 3 cups graham cracker crumbs
- 1 cup freshly shredded parmesan cheese
- 1 teaspoon oregano, dried
- 1 teaspoon sweet basil, dried
- 1/2 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- - enough milk to make a very moist mixture
How To Make spaghetti and meatballs
-
Step 1Cover bottom of large pot with olive oil. When oil is hot add pork steaks that have been salted and peppered on both sides to oil. Brown on both sides.
-
Step 2Add chopped onion, let cook a few minutes and then add garlic. Cook until onions are translucent.
-
Step 3Add remaining ingredients. I usually add very hot water to tomato cans to make sure I get all the goodness out. Simmer until desired thickness.
-
Step 4MEATBALLS: Mix all ingredients together, adding enough milk to make meat mixture very moist. Form into balls. Arrange meatballs (this will be done in batches) around the outside of a microwave safe pie plate. Microwave on high for 3 1/2 - 4 minutes. Meatballs should hold together at this point. Add to simmering sauce to finish cooking. Microwaving extracts excess fat from meat and keeps them from breaking apart in the sauce.
-
Step 5Depending on my mood I add pan fried Italian Sausage to simmering sauce. My great-uncle would add browned cubes of chuck roast and hard boiled eggs. The pork from the pork steaks will just fall off the bones and break into small pieces in the sauce. If you find a bone, just remove it.
-
Step 6Serve over your choice of pasta. We like angel hair at our house, but we change it up to keep things interesting.
-
Step 7This sauce freezes well. I also sometimes make a double batch of the meatballs and freeze one batch uncooked on baking trays and then when frozen pack into zip bags for other recipes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes