Meatballs and Spaghetti

This is an all time Drennan family favorite!  My mom has made this for us as long as I can remember and now for years us girls have made it!  The recipe came from my Aunt Nana (Drennan) Tammaro (hence the Italian last name;)

There is something about letting the meatballs cook in the sauce that give it such a robust flavor. 

The longer you let it simmer the better it is!  Of course it is even better the next day...isn't all Italian food better the next day!

Every time we make Meatball and Spaghetti we ALWAYS make garlic toasted bread which is on here under breads!  It's buttery goodness and I'll have to say very addicting!

Saute green peppers and onions for about 5 minutes then add garlic (garlic if over cooked can burn and taste bitter so that is why you put it in close to the end)

                                                        

Add tomato paste and two cans of water

If you haven't ever bought the tube of herb blends you need too!  It's about $3.99 a tube but last 3 months in your fridge!  You can find it on sale here and there. It comes in different kinds of herbs like Oregano, Dill, Parsley and etc.   Buying fresh usually cost about $2.50 and only last a couple of days once you open it.  Fyi...you can even freeze the tube to last longer than the 3 months!

I don't know if I could cook without this!  I use it for almost everything!  Don't let the small bottle fool ya because I buy the large container at Sam's and refill several of these!!  It has Sea Salt, garlic and parsley so with the sea salt it not overpowering at all!  I have used it for years and years...got it from my Mom I guess! 

Add the sauce and seasoning and let simmer while you start on the meatballs

In a large bowl add meat, eggs, salt and pepper, crackers, parsley and parmesan cheese then mix it all up with your bare hands (you can do it)!

Start making meatballs...this is the size I make

Drop meatballs in sauce!  You will need to gently start moving them over with a spoon when you get to the end to make space.  Until they cook a little and firm up they are very delicate and can fall apart

It's ready!  Just need to cut the tomatoes!

Cut whole tomatoes either with kitchen scissors or a knife

Spaghetti & Meatballs

Spaghetti Sauce

1 can tomato paste

1 lg can tomato sauce  ( I actually use two large cans but the orginal recipe calls for one...i love sauce)

1 can whole tomatoes

1 onion (medium), chopped

1 green pepper, chopped

3 garlic cloves, minced

Sauté onions, pepper  in olive oil or butter for about 3 to 5 minutes then add garlic

To onions add 1 can tomato paste & 2 cans of water (tomato paste can) add the

can of tomatoes & 1 large can tomato sauce (I use 2).  Stir

Throw some parsley in

1 heaping Tsp Basil    (I use the tube)

1 Tbls Italian seasoning

1 t sugar

Salt & pepper to taste

Lawry’s garlic salt with green lid to taste

When it starts to boil turn down to low and simmer for 2 to 4 

At this point you can add meatballs to the above with the sauce for the 2 to 4 hours to allow the meatballs to cook.  If you are in a hurry and don't have that long you can turn sauce up to medium heat and cook for a little over an hour.  Just make sure you stir more often so that it doesn't scorch on the bottom of the pan.

Meatballs

2 lbs ground meat

Salt & pepper

2 eggs

2 slices of bread soaked in water or about 10 to 12 crackers crumbled

Parmesan cheese (about 1/4 to 1/3 of a cup)

Mix with hands and add enough crackers to make meat stick together

Add two pinches of basil.

Drop meatballs into sauce and let simmer for 2 to 3 hours.