Nana’s Meatballs and Spaghetti


2 lbs lean hamburger
2 tsp salt and pepper
4 eggs
1/2 c chopped fresh parsley
1/4 c chopped fresh basil
1/4 grated Parmesean cheese
2 slices soaked bread, water squeezed out, crumbled
1/2 tsp garlic powder
2 onions chopped
4 cloves garlic chopped

Hand mix all ingredients except the onions and garlic only until all ingredients are combined. Form into balls. Brown the onions and garlic in olive oil til brown. Brown the balls on both sides but do not cook all the way through. They will finish cooking in the spaghetti sauce. (See Nana’s Spaghetti Sauce recipe.)

This recipe is also the basis for Italian Meatloaf. For the meatloaf do not include the Parmesean in the mix, but instead add sliced Mozarella to the top of the meat loaf. Bake at 350 degrees in a regular sized loaf pan for about 1 hr 15 min. Start checking with a meat thermometer at about 50 minutes.

Spaghetti Sauce

2/3 c chopped onion
1 clove garlic
#2  1/2 can diced tomatoes (equal to 3 1/2 cups or 29 oz can)
1 qt Barilla Tomato and Basil sauce
1 tsp salt
1 tsp crushed oregano
1/2 tsp sweet basil or 4-6 stalks, chopped
1/2 c fresh parsley, chopped

optional: brown chicken pieces and add to the sauce for flavor.

In large sauce pot, fry the onion and garlic in olive oil til brown. Add the rest of the ingredients and stir. Add the meatballs and any chicken pieces. Let simmer for 2 hours. Test meatballs for doneness and simmer longer if necessary. Can be frozen for use later.

Serves 6

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