Italian Week – Spaghetti and Meatballs

I don’t have a drop of Italian blood in me. Fortunately, Debbie does. And with typical Italian generosity, she shares her family’s spaghetti and meatball secrets. It’s a true family recipe, not one ripped from the pages of a magazine and incorporated into family lore over time. How do I know? Until earlier this month, when Debbie made a batch with her mom and recorded the details, it had not been written down anywhere. Ah, the sign of a true cook.

Also, you’ll notice there are no onions. Not in the meatballs. Not in the sauce. When I asked Debbie if this was correct, she said, “I asked my mom the same question. She said, ‘Absolutely no onions.’ My dad hates them.” So, there are no onions. Add them if you must. Just don’t tell Debbie’s dad.

While meatballs didn’t intimidated me as much as with gnocchi, I’d never made them before and wasn’t sure what the final dish would look like. They weren’t tricky, but I’m getting the firm impression that Italians like to keep their hands busy. If they’re not rolling gnocchi or forming meatballs, they’re stirring risotto. I can see why the slow food movement started in Italy. You just can’t rush these things.

I also did some experimenting. Debbie’s recipe calls for dried oregano, but I have fresh growing right outside my kitchen door and just had to give it a try. So I made half a batch with each. To identify which batch was which, I shaped the meatballs differently. Half I made in 1 1/2 inch rounds. The other half I made into 2 X 3 inch oblongs, which is how Debbie’s mother makes them. While both shapes worked well, the dried oregano was more flavourful. Who knew?

While Andrew is thrilled I’ve finally gotten to the meat, dessert lovers are likely scratching their heads. It’s Friday and we’re still on mains? Don’t panic. There will be sweet treats later. You have to digest dinner first.

Spadafore Spaghetti and Meatballs
Printable recipe
Serves 4

Italian Meatballs
Makes 24 small meatballs (1 1/2 inch rounds) or 12 large meatballs (3X2″ oblongs)
Ingredients

• 1 lb. ground beef
• 1/2 lb. ground pork
• 2 eggs
• 1 cup fine bread crumbs
• 3 cloves garlic, finely chopped
• 1 to 2 tbsp dried oregano
• 1/2 cup chopped parsley (optional)
• 1 cup Romano cheese, grated
• salt and pepper to taste
• enough water to form balls, but still stays together (I didn’t need to add any)

Instructions

1. Mix all ingredients together and form into balls. The mixture should be a little soft but not too mushy.
2. Either fry in oil, in a frying pan, until crusty brown (this is the method Debbie’s mother always used) or place on tray lined with parchment paper and bake in 350 degree oven for half an hour.
3. The cooked meatballs can be put in sauce or eaten as is on top of a plate of spaghetti.

Spaghetti Sauce

Ingredients

• 1/2 lb meaty beef short ribs, or stewing beef (more if desired )
• 1/2 lb ground beef
• 1 tbsp olive oil
• 4 cloves garlic, chopped
• 2 (28 oz) cans ground tomatoes
• 1 (5.5 oz) can tomato paste
• 1 tbsp dried oregano
• 1 bay leaf
• 1/2 cup Romano cheese, grated
• 1/2 tsp chili pepper flakes
• salt & pepper to taste
• up to 1 cup water (if needed)
• 1 (1 lb) package dried spaghetti

Instructions

1. Brown ground beef and ribs/stewing beef in the olive oil.
2. Add chopped garlic.
3. Stir in remaining ingredients and simmer uncovered for 2 hours. Add extra water if the sauce thicken too quickly.
4. Note: I like the bright acidity of tomato sauce, but not everyone does. Debbie suggested adding some baking soda to cut the acidity. Many people use sugar, but a splash of red wine will also do the trick — and it’s authentic.
5. When the sauce is ready, prepare spaghetti according to package instructions.
6. Serve the pasta with meatballs covered in sauce.
7. Add extra cheese if desired.