Growing up, Vince’s family always had spaghetti and meatballs for dinner on Sunday. That is probably one of my least favorite things to eat but for years and years, I would make spaghetti & meatballs for dinner on Sunday. I’m not sure why but I haven’t done it so much in Texas.
I decided in MO, I was going to bring back the tradition. There’s some selfish motive there too – we eat it on Sunday, we have leftovers on Tuesday and about Thursday, we have meatball subs for dinner. So, like it or not, it cuts my kitchen work by a lot and Vince would eat it every day and never complain.
Yesterday morning I started cooking the meatballs. He had gone shopping so he didn’t even know I was doing it and by the time he got home, the sauce was simmering. He walked in and said “The smells bring back so many memories!” That made it worth the effort because who, these days especially, can’t benefit from a few good memories!
For years, when I search for recipes, trying to find something that may remind him of what his dad always made, I come across the debate of whether to brown the meatballs in a skillet or bake them in the oven. I have always browned them in a skillet; Vince said he’s only known them to be browned in a skillet but I figured there would be a whole lot mess baking them so I decided to try it.
Oh, yes! Definitely less mess. I should have lined the baking dishes with parchment paper (which I always do but didn’t) and there would have been no mess!
The sauce simmered for four or five hours; Vince was happy. Addie was happy. Vince said the meatballs were delicious and we never talked about them being baked in the oven vs. browned in a skillet.
The best part – enough spaghetti and meatballs for several weeks of meals. The large containers each have enough for two meals and a sub; the small container has leftovers here for Tuesday night.
The little container in the middle – I think that’s solved my problems with spaghetti & meatballs. I simply cut up some of the oyster mushrooms from the farmers’ market, brown them, add a little cream, a little parmesan cheese, spices and I love that stuff!
That works – cream sauce for me and red sauce for Vince.
Laura says
That sure does look yummy! Italian food is my favorite.
Tracy says
I have a meatball recipe that I have been using for a few years now that dent require browning them. I cook them in the sauce, they soak up the tomato flavor and stay moist.
Sherry in NC says
Tracy, I would be interested in that recipe if you can share it. Thanks
Marcie says
I’ve only done them in a pan, depending on the recipe. Any hints about size of meatballs and baking time and temp? I’d like to give that a shot, to make a batch of meatballs for SIL since daughter doesn’t like to handle the meat (and has become vegetarian). Thanks In Advance!
Rebecca says
You say it cuts your work, but you don’t eat it. Do you go for the meatball subs?
I know what you mean about red sauce. I like red spaghetti sauce, but not pizza sauce. It makes it awkward when someone says “Let’s just get some pizza!” However, there is a local pizzeria that makes some with garlic cream sauce. It’s good!
Judy Laquidara says
Nope. There’s not much I eat with red sauce. I love tuna salad and pimiento & cheese and almost always have some of that made in the fridge so I can have crackers or celery with tuna or pimiento cheese and he can have the meatballs.
I will make pizza at home and hardly put any sauce on my “half” but I don’t eat pizza out.
Nelle Coursey says
Looks good!!
Susan says
Your spaghetti and meatballs look delicious. It’s one of my favorite meals. I bake my meatballs on a cookie sheet (with sides,) sprayed with veg oil. A can of beef broth is poured over them before baking which makes them moist.
Twyla says
I make a spaghetti sauce recipe with the meat in it. Cooks for a couple of hours or so and then it makes enough for 3 meals for us. Seems better out of the freezer. We have made sandwiches with it. But we do like meatballs every once in a while so I make up 3# recipe and freeze them and use as needed.