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Spaghetti & Meatballs

Spaghetti & Meatballs

When was the last time you had meatballs?  I highly doubt it’s been recent……  I find meatballs aren’t something I ever crave, at all.  I mean, they are meaty balls.  Doesn’t sound at all appetizing if you ask me!  Oddly enough about a week ago I got a craving for these darn meaty balls.  In all honesty, I have metomorphisized into a major carnevor lately.  I want red meat a lot.  I have probably eaten more red meat in the last 4 months, than I have in the last 2 years of my life.  I recently found out I’m anemic, so I think my body is trying to up it’s iron content.  Hey, whatever body….you want red meat?  Mommy give you red meat.  In any event, back to my meaty balls.  I decided to make my own because welp – I have not found delicious/authentic Italian food on “the eastside”.  Delicious Italian food would mean we would have to venture the 8 or so miles to Seattle, which for some reason seems so far away.  So when I searched for meatball recipes, Ina’s Real Meatballs & Spaghetti came up.  Look people, I don’t try to find Ina….she finds me.  (I think she is cyber stalking me, I swear.  LOL.)  These meaty balls are very delish.  I will say that they do not come anywhere close to the meaty balls that husband puts in his “Sunday Sauce”.  I am not trying to compete with Mr. East Coast’s meaty balls, his meaty balls are the best, he allows them to simmer damn near all day so they soak up all the delicious sauce.  Anyhow, husband’s Sunday Sauce will be shared with you another time (I have requested that he make it before the year is up).  The recipe I used was much more quick, and did the trick;-)


For the meatballs:

  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Olive oil

For the sauce:

  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

For serving:

  • 1 1/2 pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan


Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

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