Posted by: Josey Lyne Payne, Esq. | March 9, 2010

Spaghetti & Meatballs

Sometimes, it’s the simple things that make life bearable, even joyful.  After the feelings of containment a nine-to-five can evoke, the trials of keeping the homestead functioning, and the demands of humanity, it can be hard to feel like your feet are still on the ground.  With all these demands and expectations flying around the very idea of connection, joy, and peace can seem utopian – until now. 

I’ve discovered the secret to comfort.  It’s like a spa, only, not really.  Make for yourself and your family, whether they’re walking around on two feet or four, some spaghetti and meatballs.  It’s an hour of organic connection with food – the fuel that sustains us physically and emotionally – soul food if you will.  Plus, it’s really easy, and REALLY yummy.

Spaghetti & Meatballs

1 1/2 lbs ground meat (beef, pork, turkey, veal – you pick, even mix-and-match)
3 cloves garlic, minced
3/4 cup fine bread crumbs
2 whole eggs
3/4 cup freshly grated parmesan cheese
1/4 cup flat leaf parsley, minced
salt & pepper, to taste
splash of milk
1/2 cup olive oil
1 whole yellow onion, diced
3 cloves garlic, minced
1 whole can (28 ounces) crushed tomatoes
1 whole can (28 ounces) whole tomatoes
1/2 cup red wine
salt & pepper, to taste
1 teaspoon sugar
1/4 cup flat leaf parsley, minced
2 lbs spaghetti, cooked to al dente

Combine meat, garlic, breadcrumbs, parmesan, eggs, salt & pepper, parsley, and milk mixing well.  Roll into 1 1/2 inch balls (I get 24-26 balls) and place on a baking sheet.  Place the sheet in the freezer for 5 to 10 minutes to help firm up the balls for frying.
To brown the firmed meatballs, heat olive oil in a large skillet over medium-high heat.  Add meatballs turning to brown.  Remove and drain on paper towels to remove excess grease.  Set aside.

In same skillet, add the onions and second batch of garlic and cook for a few minutes, or until translucent.  Pour in tomatoes and wine.  Add salt & pepper, sugar, and parsley.  Stir to combine and cook over medium heat for 20 minutes.  Add meatballs to skillet and stir gently.  Reduce heat to a simmer and cook for 30 minutes, occasionally stirring very gently.
Serve over al dente spaghetti and sprinkle with parmesan.


  1. I’m going to try the balls in the freezer and then in the fry pan because I can NEVER get mine right. I like to cook it in the crockpot all day! Thanks Jose!

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