Baldwin Spaghetti and Meatballs


My mother’s Spaghetti and Meatballs is a tasty plate of comfort food to my soul!  Simply, fresh ingredients make the dish a true winner in my books.

I make homemade bread crumbs and freeze them incorporating a variety of breads from my local farmers market.  Asiago cheese, sourdough, honey wheat and rosemary focaccia are a few that made up this last batch of breadcrumbs.   Crumbs are easy to make, tear the bread into pieces and bake in a 400 degree oven for about 15 minutes, then store in a freezer bag in your freezer.

As great-tasting this meal is though, it does have it’s downside- I brown the meatballs in bacon grease (which I always have on hand).  I’ve tried to make this without this step and browning the meatballs in olive oil, but the results were less than satisfying.  Just splurge and do it- your taste buds will thank you!

We also serve this with whole grain pasta and crusty French Bread.  Make it the day before and the taste is even better after the sauce has had time to intensify in flavor.

Baldwin Spaghetti and Meatballs

Combine ½ lb. ground beef
1 egg well beaten
½ small onion
2 cloves of garlic
2 T. fresh parsley
¼ C. homemade bread crumbs
¼ tsp. salt
pinch of pepper
1 tsp. basil
2 tbs. of water

Mix and form balls. Brown in bacon grease (This is the key to great tasting meatballs.)

2 tbs. olive oil
3 (6 oz.) tomato paste
4 ½ C. water
Pinch of baking soda
1 small onion (finely cut)
3 tsp. sugar
2 tsp. salt
1 tsp. oregano
1 tsp. thyme
1 tsp. pepper
Fresh parsley for garnish
Heat oil, add onion and brown. Add paste, mixed with water, sugar and seasonings. When sauce comes to boil, add baking soda. Add browned meatballs and simmer slowly for at least 1 hour.  Serve with shredded Parmesan Cheese and parsley.

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