Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I may earn money or products from any of the companies mentioned in this post. I only recommend products and services I trust to serve you. Purchasing through an affiliate link comes at no extra cost to you. You can learn more here.
Spaghetti used to be one of my least favorite meals as a child. My dad still jokes with me about it. It was made frequently and it was never very good. I don’t know why I didn’t like it, I guess it was plain. It lacked flavor. Yet, it was served often so, I’d turn up my nose and begrudgingly eat it.
In adulthood, I’ve realized how frugal spaghetti can be. I’ve also realized that my kids will eat this stuff until there isn’t any more. They love it. If I say we’re having pasketti for dinner, they grin… and help me make bountiful messes in the kitchen.
I now completely understand why my mom made spaghetti so frequently. It’s easy, it’s cheap, it’s filling. And while I didn’t care much for it, my kids love the stuff. It’s a win-win situation.
Whatever it was the spaghetti from my childhood was lacking, this stuff isn’t. Maybe it was just lacking meatballs. Because spaghetti isn’t spaghetti without meatballs, in my opinion. And this stuff is chock full of meatballs and they’re really, really good.
I can use produce straight from the garden, or put up in jars. It’s full of flavor, garlic, Italian-inspired spices, and fresh tomatoey goodness. It is, by far, the best spaghetti and meatballs you’ve ever eaten. I’m not even kidding. There is nothing that compares to this stuff.
Spaghetti & Meatballs
Delicious, authentic, spaghetti and meatballs. Italian-inspired spices coupled with a tomato base and delicious meatballs made with ground beef and full of spice.
For the Sauce:
- 1 Small Onion chopped
- 2 Cloves Garlic Diced
- 1/2 Cup Olive Oil
- 1 Pint Tomato Paste
- 1 Pint Beef Broth
- 1 Quart Diced Tomatoes
- 1 teaspoon Salt
- Freshly Ground Pepper to taste
- 1 1/2 teaspoons Dried Oregano
- Dash Dried Basil
- 2 Tablespoons Sucanat (or sugar)
For the Meatballs:
- 1 Lb Ground Beef (grass fed is best)
- 1 Egg
- 1/4 Cup Whole Milk
- 1/2 Cup Breadcrumbs
- 1/2 teaspoon Freshly Ground Pepper
- 1/2 teaspoon Salt
- 1 teaspoon Organic Dried Oregano
- 1 Tablespoon Fresh Parsley chopped
- 1/2 teaspoon Organic Garlic Powder
- 1/4 Cup Freshly Grated Parmesan Cheese
For the Sauce:
Chop up your onion and garlic. Throw your olive oil in a large stock pot and heat it up. Toss the onion and garlic in and allow it to cook until the onion is just limp.
Add the tomato paste and beef broth. Stir Until smooth
Add the remaining ingredients to the sauce.
Allow sauce to simmer over low while you get the meatballs together.
For the Meatballs:
Throw all of your ingredients in your mixer bowl.
Beat over medium speed with mixer fitted with paddle attachment until well blended.
Roll mixture up into golf-ball sized balls.
Drop the meatballs into a pan of olive oil and brown.
Throw them into the sauce.
Simmer, on low, covered, for 2-3 hours. Stirring occasionally so it doesn't scorch the bottom of the pan.
Serve over hot noodles.
Absolutely the best smelling food ever. It tastes better than it smells. Oh so good. Alright, time to go simmer some.