Growing up as a kid spaghetti and meatballs was served about once a week. Along with meatloaf, oh my mother’s meatloaf. Half ground beef, half bread crumbs. Anyways my mother’s spaghetti and meatballs tasted like mushy pasta with ketchup sauce along with partially frozen meatball like substances. It really wasn’t that much different than the schools’ spaghetti. Most of us kids had some form of a surprise sickness on spaghetti day.
Spaghetti and meatballs do not have to be a mushy ketchup tasting mess like my school years. In fact, spaghetti and meatballs can be an easy enjoyable meal with just a few simple changes from those 70’s recipes.
To up the taste, we make our own sauce and meatballs with a ground beef and ground pork mixture. We also will not fully cook the pasta allowing it to finish in the sauce absorbing that wonderful homemade taste.
The sauce is from the must have Italian cook book “Essentials of Classic Italian Cooking” by Marcella Hazan. If there is any cookbook that covers Italian cooking this is the book. I use her basic tomato sauce using an onion and butter and add a little bit of the flavors I enjoy.
This is a great recipe that combines great sauce and pasta baked with some handmade meatballs and covered in cheese. Enjoy, the teenagers did and then some. This may be our new number one comfort food.
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Place all ingredients in a pot and bring to a simmer and maintain the simmer for 30 minutes
In a skillet heated to medium add the olive oil
Mix the remains ingredients together by hand
Roll the meat mixture into one inch balls
Place the meatballs in the heated skillet and brown on each side. Cook in batches