Spaghetti and Meatballs

7-27 Spaghetti


Everyone needs a recipe for spaghetti and meatballs.

When I was younger, I used to hate spaghetti but love lasagna, and my sister used to love spaghetti but hate lasagnga. So when we had an Italian dinner, one of us was displeased depending on what was served. My poor mother.

I don’t know what changed, but in my teenage years I began to love spaghetti and meatballs. When I went off to college and was stuck in a kitchen-less dorm, I missed mom’s spaghetti and meatballs.  When I came home for a visit, I would often request mom’s spaghetti for dinner. When I moved into my apartment with my first kitchen, it was one of the first recipes I asked her for.  Lucky for me I can now recreate mom’s spaghetti and meatballs whenever I want, and now you can too.

From Cinnamon Freud Matron

For the Tomato Sauce:
30 ounces tomato sauce (Contadina is our preferred bran)
1 tablespoon dried oregano
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon granulated sugar

For the Meatballs:
20 ounces ground turkey
Half an onion, minced
1 clove garlic, minced
1 teaspoon oregano
1/4 cup plain breadcrumbs

For serving:
Parmesan cheese, grated


For the Tomato Sauce:
Combine tomato sauce, oregano, parsley, basil, and sugar in a saucepan. Bring to a boil over low heat, uncovered. Continue to simmer for 45-60 minutes until thickened.  Keep warm.

For the Meatballs:
Preheat oven to 450°F.

In a large bowl combine ground turkey onion, garlic, oregano, and breadcrumbs.  Mix together until just combined.  Form into approximately 20 meatballs, about 1 ounce each. Place on a baking sheet lined with parchment paper. Bake at for 30 minutes, flipping the meatballs halfway through.

Add meatballs to tomato sauce.  Simmer for 5-10 minutes. Spoon sauce and meatballs over spaghetti. Top with Parmesan cheese.

Serves 4-6.

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