Spaghetti with Meat Balls for National Spaghetti Day!

English: Spaghetti and Meatballs

English: Spaghetti and Meatballs (Photo credit: Wikipedia)

Today is National Spaghetti Day!
Kinda cool that we celebrate this
family friendly dish nationally.
Its just fun to eat.

I admit that I like spaghetti
with meatballs and a pinch
of parmigiana cheese on top.
It does fill me up.

Some like it with meat sauce.
The way I had it growing it
was with some meat balls,
a salad, and some garlic

Spaghetti with MeatBalls

Serves 6-8



1 1/4 Pound of Ground Chuck ( Let the meat sit out at room temperature )

2/3 cup of Italian Bread Crumbs

1 small yellow onion finely chopped

1/4 cup of grated Parmesan Cheese

1/2 Teaspoon of Kosher salt

1/8 Teaspoon of Fresh Cracked Pepper

1 large Egg (at room temperature )

1 Tablespoon of Extra Virgin Olive Oil

2 Packages of spaghetti at 8 0z each


2 Tablespoons of Extra Virgin Olive Oil

1/2 Cup of finely chopped Yellow Onion

1 Clove of fresh Garlic minced

1 Qt 4 Cups of Water

28 ounce can of tomatoes cut up and
3 1/2 cups of fresh Roma tomatoes cut

2 cans 6 oz each of Tomato Paste

1 Tablespoon of sugar

2 Teaspoons of Kosher Salt

1 Teaspoon of Oregano leaves

1/2 Teaspoon of sweet Basil leaves

1/4 Teaspoon of Parsley

1/8 Teaspoon of Fennel

1 Large Bay Leaf

1/2 Teaspoon of black pepper

Optional you can add 2 cans of portabella
mushrooms drained


In a saute pan over medium heat, add oil
and onions. Saute them until they are just slightly
tender, and add the garlic. Cook for a few minutes. Be careful
not to burn the garlic.

In a slow cooker, on simmer add all the sauce ingredients. Heat until
boiling then turn the dial down to a low simmer uncovered for 1 hour.

For the Meatballs

In a medium mixing bowl, combine all the meatball
ingredients, except the oil. I find that leaving the meat
and egg out at room temperature helps it mix better and cook
more evenly. I keep some gloves handy just for mixing and
touching raw meat. When I’m done I throw the gloves out.

Once the meat is mixed well, shape into 1 1/2 inch balls or
use a small or medium size cookie scoop. I keep several on hand
because its faster and the balls are more uniform in size.

In a large skillet heat the olive oil. Add the meatballs and
don’t over crowd them or they won’t brown. Its best to cook them
in batches over medium heat until they are brown on all sides.

Drain the excess fat, and add them to the sauce in the slow cooker.
Simmer the sauce an additional 30 minutes or until the sauce is thick
and the meatballs are done.

For many years I cooked my noodles in a big pot of water. I just learned
a new trick. Cook your noodles in a large skillet or sauce pan with water. Guess what
it takes less time for the water to heat, and the noodles actually cook faster.
Once the water is up to temp add salt. Otherwise no matter how
good your spaghetti sauce is it won’t have enough seasoning. So salt the water
like the ocean. Cook the noodles according to the package.

Then serve the spaghetti. Add some salad and garlic bread and your set. Sometimes
I cook some Italian sausage to go with it.


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