We’ve gotten a lot of rain this week. Couple that dreariness with the shorter daylight hours this time of year and you get the want for some warm, comfort food, right? The boys’ answer to that in the Talley house is almost always “mama’s spaghetti and meatballs.”
Because the scratch-made meatballs cook in the sauce, they develop a delicious flavor and tenderness that can’t be beat. You don’t have to sauté or brown them in a skillet beforehand, which cuts out a lot of time and effort.
PROTIP: Freeze the extra sauce and use next week as a stand-in marinara for other Italian recipes or use it as a dipping sauce for crusty bread.
Even though this meal is ready in less than and hour, it checks off all the boxes for us. Don’t let the whole idea of making meatballs from scratch scare you away. This recipe is easy-peasy, and you’ll probably have lots of leftover sauce to freeze for your next spaghetti supper!
Mama’s Spaghetti & Meatballs | Yields 6-8 entree portions
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 28-oz. can crushed tomatoes
- 3 8-oz. cans tomato paste
- 1 cup water
- 2 tablespoons sugar
- 4 cloves garlic, minced and divided
- 1 drop Vitality Oregano
- 1 teaspoon dried basil
- 2 dried bay leaves
- 1 lb. ground beef (I use 85/15 ground sirloin)
- 1/2 cup Italian seasoned breadcrumbs
- 2 eggs, lightly beaten
- 1/2 cup grated parmesan
- salt and pepper to taste
- In a large pot, heat olive oil over medium-high heat. Sauté onion for four to five minutes until translucent.
- Add crushed tomatoes, tomato paste, water, sugar, two cloves of minced garlic, Vitality Oregano, basil, and bay leaves. Stir gently to combine and cover. Lower to medium heat and allow to simmer while you make the meatballs, stirring occasionally.
- In a large bowl, break ground beef up into smaller pieces using a wooden spoon or your fingers. add breadcrumbs, beaten eggs, the remaining two cloves of minced garlic, grated parmesan, and salt and pepper to taste. Gently combine all ingredients together, making sure not to over mix since that can make the meat too tough.
- Roll out meatballs that are about one inch in diameter and drop them one by one into the sauce. Simmer on medium-low for about 25 minutes or until the internal temperature of meatballs reaches 160 degrees or higher.
- Serve over fresh pasta of your choice (our family prefers linguine or spaghetti) and garnish with extra parmesan.
Note: If you aren’t yet cooking with Young Living Vitality oils, you should be! In the meantime, you can sub the Oregano Vitality with 1 tablespoon of dried oregano. :)