Aw this brings me back to my childhood when I first started to cook. This was my dish I chose to cook for my mother and I still remember it as if it were yesterday. I was nervous and shaking as she took the first bite. I was hoping she'd tell me the truth whether she liked it or not but at the same time I wasn't sure if I could handle the criticism. To my shock and amazement, she asked for seconds which she never did! She even said mine was better than hers. I was just 12 years old at the time. And even after all these years, this is still one my favorite meals to cook. It just brings back to those days when I was watching my mom cook and I was learning all I could. I love being in the kitchen, there is just nothing like losing myself in my food. Hubby is so cute as he leaves me alone with I tell him I'm going to cook! He knows it is my domain. This is also one of hubby's favorite meals too so it's doubly nice to fix it. Everyone of course has their own variations so this is just one method that I use but feel free to use your own favorites, this is one of those dishes that you really can't mess up!
Ingredients:
Meatballs (see below)
1/4 c. EVOO
1/2 c. chopped vidalia onion
1 clove garlic, minced
tomato paste
1 c. water (or enough to cover the spaghetti)
1 can of tomato sauce
1 tsp. kosher salt
1/2 tsp. oregano
1/2 tsp. basil
1/8 tsp. pepper
1 pkg. (16 oz.) spaghetti
To prepare the meatballs:
1-1/2 lbs. lean ground beef
1/3 c. Italian or Panko bread crumbs
ketchup
1 egg
1 tbsp. chopped parsley
1-1/2 tsp. kosher salt
some chopped vidalia onion
1/4 tsp. lemon pepper
Shape into balls. Brown them in oil in a large skillet. Pour off excess fat. Add onion and garlic; saute 2 to 3 minutes. Add 1 tablespoon of tomato paste, water, tomato sauce, salt, oregano, basil, a few squeezes of ketchup, and pepper; simmer 15-20 minutes. Add spaghetti to rapidly boiling water, I add a teaspoon of oil and I use my fork to stir to be sure the pasta doesn't stick.
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Kim McDougal,
Owner of ORMG