Whether you participate in ‘Spaghetti Sundays’ or you enjoy this meal occasionally, spaghetti and meatballs is a classic dinner option that can be prepared in advance or just in a few moments. I grew up loving when my dad would spend his Sunday with sauce simmering away. Even today I ask for it by name and keep a Tupperware full in my freezer. This version is simple and easy, yet tastes like your grandma’s recipe.
1, 28-ounce can whole peeled tomatoes (I highly recommend using San Marzano tomatoes)
1 white onion, cut in half
5 tablespoons butter
- In a medium sauce pot, combine all ingredients. Simmer for 40 minutes
- With a wooden spoon, break up tomatoes. Taste with salt if needed.
1 pound ground beef
2 slices of bread (I recommend French bread)
2 cloves garlic
Fresh parsley, chopped
¼ cup Parmesan cheese
2 tablespoons milk
Salt and pepper
- Cut bread into cubes. In a food processor, put garlic and parsley. Pulse until both are finely chopped. Add Parmesan cheese cut into 1-inch cubes (if not already grated). Pulse until fine. Add bread in small batches and continue to pulse.
- Add bread crumb mixture to ground beef. Add eggs, milk, salt and pepper, then mix with a fork being careful to not over mix.
- Form into balls with an ice cream scoop or by hand and place on a baking sheet. Cook meatballs under a high broiler for 7-9 minutes until just browned on the outside.
- Serve with spaghetti and tomato sauce.