I grew up on the world’s most disgusting ideas of what spaghetti with meatballs was. What is was consisted of some ground hamburger fried up in a pan, and then a box of some kind of “spaghetti dinner” added. Fast and cheap, and I would burp it up for days. The other idea of spaghetti and meatballs came out of a can and was warmed up in a saucepan. That’s it.
To this day, I have refused to eat anything with the word spaghetti in it (and it was years before I would try any pasta, but still will not eat spaghetti noodles), nor meatballs. That is, until a friend of mine from work told me how she makes spaghetti and meatballs . . . since she is the child of Italian immigrants, she should know, right?
So, here is the recipe I used . . . and like any recipe, it can be modified to use what is on hand, as long as it doesn’t deviate too much (I guess for me, that means nothing out of a can or box?).
1 lb ground meat (a combo of beef, Italian sausage, and if you use pork, very little)
1/2 c. romano cheese
chopped Italian parsley
bread crumbs (I used panko)
seasoning such as garlic, onion, thyme, pepper
Squish this all together, make into balls about the size of a golf ball. The balls should be light in feel, not heavy. Roll a bit in flour, and then fry until brown. Set aside and serve with spaghetti sauce of choice (preferably homemade, without oregano, as she says, “Oregano is used in pizza sauce.”), in which you warm up the meatballs, and serve with spaghetti noodles. (We will have bowties, thank you.)