(This reminds me, I totally need to make those creepy little turkey meatballs I used to cook so often).
So, I think I have finally hit on the perfect spaghetti and meatballs recipe. I’ve messed about and come up with it here. If anyone tries it I’d love some feedback. This is truly better when you make it the day before, cool, and reheat. But days like yesterday, I couldn’t bear to think of putting off devouring for 24 hours. My family concurs.
Also: if any reader knows a vegan meatball substitute let me know and I will link here for posterity. You can saute the garlic in coconut oil for a vegan and CF sauce.
6 cloves garlic, peeled and minced, divided
2 cup bread crumbs (fresh or packaged)
2 tablespoons dried parsley
2 teaspoons dried oregano
1/2 cup grated parmesan cheese
2 eggs, beaten
1/2 teaspoon fresh ground black pepper
2 pounds organic lean ground beef
1/2 cup butter (1 stick), divided
3 28 ounce cans whole peeled tomatoes
4 teaspoons salt
2 teaspoon white sugar
4 bay leaves
1 (12 ounce) can tomato paste
1 teaspoon fresh ground black pepper
1 bunch fresh basil (amount varies according to taste), washed and gently dried
In a large bowl, combine half the garlic, bread crumbs, parsley, oregano, parmesan, egg, and pepper. Mix well then add the beef, combining by hand thoroughly. Form into 24 – 40 balls (depending on what size meatball you like). Store, covered, in refrigerator until needed.
In a large saucepan over medium-low heat, saute the remaining garlic in half of the butter until soft. Add the whole tomatoes, salt, sugar and bay leaves. Cover and reduce heat to low. Cook at a low simmer for two hours. Stir in tomato paste and pepper, then using kitchen scissors add strips of basil. Return to an active simmer and drop in the meatballs. Cover and gently simmer 30 minutes more. Serve or save and heat for next day. When ready to serve, drop in the remaining butter and allow to melt, gently stir in.
Serve over angel hair pasta with a fresh salad (or maybe a family salad anecdote).