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Spaghetti and Meatballs

1 Mins read

Fridays is pasta night in our family. It’s just usually the girls who have dinner at home as Fridays is date night for me and hubby. It’s also the end of the week and I want to cook something quick and easy. Tonight I decided to make spaghetti and meatballs. I made the meatballs from scratch but I used my favorite bottled brand for the sauce. I did not have any canned plum tomatoes on hand so this will make do.

For the meatballs, add the following to your ground meat: a medium sized minced onion, 2 cloves finely minced garlic, chopped parsley, a handful of breadcrumbs, 2 eggs and salt and pepper. Mix well using your clean hands. Form the meatballs into golf size balls.



Heat a pan and when it’s hot add your oil. Fry your meatballs until all sides are evenly browned. Do not crowd your pan and do not overcook as the meatballs will continue cooking in your sauce later. When all your meatballs are done, set aside.

In another pan sauté minced onion and garlic until soft. Add 2 cups of chicken broth and let it reduce. Add your bottled sauce (a can of plum tomato is better), basil, oregano and salt and pepper to taste and stir. Finally add your meatballs and let it simmer for about 25-30 minutes.

While waiting for your sauce, cook your pasta according to package directions and drain.

Arrange cooked pasta in a bowl add your sauce and top with desired number of meatballs.