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.