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Nana Sue's Spaghetti & Meatballs Recipe

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This recipe for Nana Sue's Spaghetti & Meatballs is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs: ½ lb. ground veal
½ lb. ground pork
2½ lbs. ground lean beef
2 c. seasoned bread crumbs
½ T. garlic salt
2 T. chopped fresh flat-leaf parsley
1½ c. whole milk
½ tsp. black pepper
¼ tsp. ground nutmeg
4 eggs
½ c. grated Parmigiano-Reggiano
Spaghetti Sauce:
1c. chopped yellow onion
2 T. olive oil
1½ tsp. minced garlic
1 T. capers
½ c. red wine
½ tsp. chopped fresh oregano
2 qts. home-canned or 1 (28 oz.) can peeled tomatoes
½ tsp. chopped fresh basil
½ tsp. black pepper
1 box of spaghetti or any pasta that you enjoy
Directions:
Directions:
To prepare meatballs, add all ingredients in a large bowl and mix well. If the mixture is too soft, I sometimes add more bread crumbs. Shape mixture into balls about ¾ inch in diameter. Wet your hands and roll one more time. This makes them smoother. Chill in the refrigerator until you finish making the sauce. To prepare sauce: Pour olive oil into a large skillet. Add the onion, garlic and capers. Cook over low heat until the onions are translucent. Pour the tomatoes over this mixture and add the spices. Stir frequently, cover and allow to simmer for 10 minutes, adding water if it thickens too much. Drop the meatballs into the simmering sauce and continue simmering for 30 minutes or so. Prepare the spaghetti according to the directions on the box. A few minutes before the pasta is finished cooking, add the wine to the sauce, stir and remove from heat. Serve hot on cooked spaghetti and pass the grated Parmesan cheese.
Personal Notes:
Personal Notes:
This recipe is a conglomeration of several recipes that I have put together over the years. My sons love this especially if Mom can send leftovers home with them. My son David says that I should patent this one. This recipe makes a lot of meatballs so you can freeze part of them to use as you need them. I use Dorchester red wine from Fuzz Lawson’s family vineyard in Wise in sauce.

 

 

 

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