Spaghetti and Meatballs

I'm finally getting around to posting a recipe this week! I have a list by my computer of about 15 things that I would like to post on this blog, but you know what? I don't have pictures of any of them. I have realized something about food blogs--all the authors also seem to be amazing photographers--or maybe they just have a nice camera. Nevertheless, they have step by step pictures on all of their posts. I don't. I probably never will. Because you know what? Nice pictures and a pretty looking post are far down my list when cooking. My goals are about a good meal for my family, keeping variety in our meals, and, lately, cooking things that don't require turning on the gas or the oven in my steamy kitchen! I just CAN'T seem to get my act together with the camera. Oh well. Do you mind? Can I just keep posting the recipes and pictures be a bonus from time to time??

I'll tell you though...the reason I'm posting this recipe is because I hadn't posted it and I had a couple pictures of it (of course not of the finished product!!). It wasn't on my list. I'll try to work on the list and some pictures of those things...but I have a husband traveling for the next 10 days, so that probably means lots of mac&cheese out of a box at our house. So no promises...you might just get recipes! This is my mom's recipe that she didn't start making until I left home. But I really like it. Glad she shared it with me. It works great with canned or fresh tomatoes and also works great with ground beef or ground pork. This makes a good amount and freezes well. Enjoy!

Spaghetti and Meatballs

Meatballs:
1 1/2 lbs ground beef (about 700g) --ground pork subs nicely if you can't use or get beef
3/4 cup dried bread crumbs
1 med onion, finely chopped
1/2 cup milk
1 egg
2 Tbs parmesan
1 Tbs parsley
1 1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper

Mix everything together well with your hands. Shape into balls and place into an ungreased pan, spacing just a bit. Bake at 350F (180C) until light brown--about 15-20 minutes.

Sauce:
1 med onion, chopped
1 clove garlic, minced
1 Tbs olive oil
1 28 oz can whole tomatoes (I sub 5-7 fresh tomatoes, diced)
1 6oz can tomato paste
1/4 cup water
1/4 cup parsley
1 tsp sugar
1 tsp salt
1/2 tsp basil
1/4 tsp pepper

Cook onion and garlic in oil. Add tomatoes, paste, and spices (add some extra paste or tomato juice for a little more sauciness if you use fresh tomatoes--may have to add a little extra salt). Break up tomatoes with a fork. Heat to boiling. Simmer 30 minutes. Add meatballs and simmer an additional 15 minutes. You may have to add extra water throughout this process--especially if you used fresh tomatoes. Serve over hot spaghetti noodles, cooked according to package directions.

--You can add the meatballs to the sauce right away and simmer in the crock pot on low for 4-5 hours if you want.

Leftover idea--Make meatballs subs! Slice french bread or sub rolls in half. Toast lightly. Load on some meatballs, a little sauce and some sliced mozzarella cheese! I find it works better to cut the meatballs in half on the sub if you make them anything other than small.