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Granny's Meatballs and Spaghetti Recipe Recipe

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This recipe for Granny's Meatballs and Spaghetti Recipe, by , is from Peri Thriffiley Legacy Cookbook , 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!

Andrew Thriffiley


15 oz can tomato sauce
28 0z can crushed tomatoes
12 0z can tomato paste
Virgin Olive Oil
Bell Pepper
Salt and Pepper
Sweet Basil ( fresh is better)

She could give specific amounts. She said taste it.

1 med/large onion
3 eggs
2 lbs lean ground meat ( either a roast or sirloin tip)
salt and pepper
2 cups Italian cheese
3 handfuls of grated stale bread

Making the sauce:
1. Cover the bottom of a 6 quart pot with Virgin Olive Oil.
2. under medium heat, after the oil is heated, spoon out the tomato paste.
3. Fry off the paste in the oil, you fry it long enough to where it starts to clump together but make sure you do not burn the paste.
4. Keep stirring the paste and just before it looks like it might start sticking to the pot and burn, add 2 cans of tomato sauce.
5. Turn up the heat and continue to stir. The sauce must heat till it starts to bubble and then add can of crushed tomatoes.
6. Add salt and pepper to taste Cut half a bell pepper and stir in. You want to add water for the desired consistency of the gravy.
7. Add as much garlic as you like but at least 4 toes. Add basil and enough to cover the whole top of the gravy, stir in.
8. As the gravy continues to cook under low heat, you will want to continue stirring the bottom, sides and middle of the pot so the gravy does not burn.
9. Add water to maintain the desired thickness to the gravy. The gravy will thicken as you cook it over the next 3 hours.
10. The main thing to watch out for is not letting the gravy stick to the sides or bottom of the pot.

Cooking the gravy 3 hours will give you plenty of time to watch as hu now prepare the meatballs. The meatballs should be added no sooner than 2 hours into the cooking as they will fall apart if you add them too soon.

1. Mix all ingredients by hand mixing well. You will have play with this and experience some until you the right "feel" for the right consistency. Obviously you need to roll them into a meatball that stays together.
2. In a preheated frying pan of vegetable oil, fill the pan with enough oil to cover half the meatball. This will ensure that the meat is thoroughly cooked inside and out on both sides.
3. Drain the meatballs on paper towels and add them to the sauce no sooner than 1 hour to go in cooking the sauce.
4. Serve over a bed of spaghetti and make sure you grated some extra fine Italian cheese so you can sprinkle over the gravy before eating. Also make sure you have some Italian or French bread to "sop" up the gravy on the bottom of your plate.

It is good to eat on a Sunday for lunch.

Number Of Servings:
Number Of Servings:
Should feed 8 to 10 people depending on the size of the meatballs
Preparation Time:
Preparation Time:
3 to 4 hours.
Personal Notes:
Personal Notes:
Andrew was in 5th grade at St. Theresa's School in Gonzales. The class project was to create a cookbook of family recipes. Andrew chose Granny's meatballs. Not only did he need to bring in the recipe, he also had to cook it for his class. Needless to say it was a big hit with the students as well as the teacher. Granny has given this recipe to several family members, each being a little different. This is exactly how she told Andrew the recipe, word for word. As a child, her mother made meatballs twice a week on Sundays and Wednesday and for every holiday dinner along with the traditional foods being served. Her measurements are not precise as she learned this recipe from her mother, Roslie Manale Peri. Grandma Peri came to the USA from Italy.




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