Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Wednesday, October 22, 2008

Old Fashioned Spaghetti and Meatballs

It was a cool and rainy night and I dusted off an old family recipe -- spaghetti and meatballs. Growing up neither Italian or in an Italian neighborhood, this was my mother's way of preparing spaghetti and meatballs -- from scratch!

I'm sure a true Italian mama would throw up her hands at this version of spaghetti and meatballs but to us, growing up, we were eating Eye-talian (as my mother always said).

The meatballs are really more like meatloaf with chopped onion, egg and soft bread crumbs. (I add about a tablespoon of freshly chopped parsley -- but Mother never did) Made fairly big (palm size -- they fit nicely in my palm) and then browned on all sides.

Drained on a paper towel while the skillet is used to make the sauce. Chopped onion and garlic are sauteed in olive oil, then a big can of crushed tomatoes are poured in. (And I add another tablespoon of chopped freshly parsley.) The meatballs are added back in and then the whole is simmered until the sauce is thick and the meatballs are done.
A big pot of boiling water holds the box of thin spaghetti which cooks up rather quickly. Drained and put on a platter, the meatballs and sauce poured over. A good grating of fresh Parmesan cheese is the final touch.

Comfort food for a cool night. Comfort food that reminds me of winter dinners growing up.


Anonymous said...

This is my FAVORITE dish! Yours looks delicious!

Martha said...

Thanks -- I'm sure any Italian would not claim the dish!


grace said...

those are some whopping meatballs! your version of this awesome dish is simply gorgeous. :)

Mary Bergfeld said...

These looks delicious. Mangia.