Who Doesn't Love Spaghetti and Meatballs

This is a picture of yes, my own Spaghetti and Meatballs and don't they look delicious.

Well here we are again making dinner. Tonight I wanted to make a family favorite and thought, heck why not publish my version of this classic dish. We looooooove pasta at my house and this spaghetti is at the top of the list.

Anyway, several years ago I started experimenting with making meatballs and I must have tried a million versions including baking them but this recipe is the one that I have come back to time and time again as the very best.

When making meatballs, I pan fry them in olive oil and handle them delicately with two spoons. They turn out better, don't break, and are so scrumptious. These meatballs are a little more time consuming but oh so worth it.

So here is the recipe, the little something extra in these is definitely the fresh herbs. In the summer time when I had fresh tomatoes and fresh herbs in my garden, this meal was unbeatable. I mean really you couldn't have anything better; but in the off season, you can buy fresh herbs at the market and they work almost as well.

Spaghetti & Meatballs-

1 Package of Spaghetti,

cooked according to directions on package

To make Meatballs:

1 lb ground beef

2 cloves of garlic minced or garlic salt abt 1 tsp

1 tbsp of Italian seasonings

1 Lipton Onion soup mix

½ cup Italian bread crumbs

1 tbsp of Worcestershire sauce

1 tsp of Balsamic Vinegar

Salt and pepper

Lightly mix these together with your clean hands and form about 1 in balls.

Fry in extra virgin olive oil about 2 tbsps. I find turning them with a couple of spoons

is the easiest way and doesn’t break the meatball. Cook on medium until brown on all sides.

For Sauce:

1-2 containers of Barilla Tomato & Basil Sauce, depending on how saucy you want to make it

1 tbsp of Italian seasonings

Fresh rosemary, thyme, basil, and parsley, this is to taste but probably about a couple of tbsp each

2 cloves of garlic minced

2 tbsp parmesan

1 tsp of Balsamic Vinegar

Salt and Pepper

Mix all ingredients together in a separate bowl. Chop the fresh herbs and garlic and mix together. Place half of the fresh herbs and garlic in the sauce, reserving half for the end. Pour sauce over browned meatballs and simmer for 10-15 minutes. Cook and Drain Pasta and toss with spaghetti sauce and meatballs. Let heat through about 3 minutes and then top with remaining herbs and garlic, a drizzle of extra virgin olive oil, and extra parmesan. Serve with a crunchy green salad and crusty garlic toast. Excellent Spaghetti! This is one of my Dad’s and my daughter Laura's favorite meals.

*To make garlic toast

Take any kind of bread and either butter it or drizzle it with extra virgin olive oil. Broil in oven for 2 minutes or until browned. Then either rub with a cut piece of garlic or sprinkle with garlic salt lightly.

Like I mentioned, the little something extra is the fresh herbs but fresh ingredients in general make for a better meal. Get the best spaghetti sauce, or make your own, get good pasta, get good quality beef and cheeses and you will always have an excellent meal!

Enjoy!