How to make Spaghetti and Meatballs


When I’m in the mood for an Italian meal, spaghetti and meatballs always comes to mind. It has always been a favorite of mine. Whenever I go to an Italian restaurant, I need to try their Italian meatballs, whether it’s with pasta or just a side order. I guess I just like comparing it to my own recipe. If they measure up, I will be back.

One of my favorite places to get great Spaghetti and Meatballs was at a restaurant located in the Officers Club on Ramstein Air Base, Germany. A nice place ran by some local Italians. Everything was prepared fresh and the service over the top.

The pasta was served in a baking dish covered with mozzarella cheese and served piping hot right out of the oven. They also had an unbelievable house salad. The house dressing was the best I ever had, a very simple vinaigrette dressing but I could not identify the ingredients.

Another great place I found was a local restaurant in Western Massachusetts called Michaels’ Pasta in a Pan. All their Pasta dishes are served in the pan they cook it in. Food is excellent and the service is great. One day on a Motorcycle ride I decided to stop for a late lunch. I was sat quickly, ordered immediately then had to use the restroom. By the time I returned, the food was on the table. I could not believe how fast I was served. In and out in less than 30 minutes and back on the bike.

I’ve been working on my own spaghetti and meatball recipe for a long time. At first I started with only ground beef and the typical Italian seasonings. After viewing many other recipes I incorporated ground veal and ground pork. As Emeril says, “I kicked it up a notch”. But it still wasn’t good enough. I had seen an episode of 30 Minute Meals with Rachael Ray. In that episode, she made an Italian style meatball sandwich. It looked yummy. She had used ground chicken instead of beef, but what really caught my attention was that Rachael included fresh chopped parsley. An ingredient I had not thought of.

Spaghetti_and_meatballs 2_(cropped)
One day while shopping for my ingredients for Spaghetti and Meatballs, they did not have any ground pork. I felt like one of the cooks on Chopped when they don’t have the ingredients they need. After thinking about it, I figured that since I use hot Italian Sausage in my pasta sauce recipe, I will use Italian Sausage to replace the ground pork. That was the ingredient I was looking for to put them over the top. I kicked it up a few notches. I would like to share this with those that enjoy a great spaghetti and meatball recipe. Hope you give it a try.








Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>