I made this spaghetti and meatballs recipe for the first time shortly after the ex and I first decided to make the leap from "just dating" to "relationship." I made it with a salad (which he hated but pretended to like) and then made these apple turnovers for dessert.
Then the date ended early because we ended up eating two apple turnovers in addition to splitting an entire bottle of red wine. Drunk + stuffed = felt like I was going to puke.
That was his first and most certainly not last introduction to “beached whale” syndrome, which is short for lying belly up on the sofa groaning in discomfort.
So when my mom requested spaghetti and meatballs for dinner last weekend, I figured this one would go over fairly well.
Making your own spaghetti sauce can be fussy and time consuming, especially this recipe. Having it simmer for 45 minutes and then adding the meatballs for another 15 minutes of simmer? Ugh. For an hour-long process, this sauce needs to be tastier, in my opinion. Don’t they know I have a short attention span?
This isn’t quite as good as my favorite marinara, but my mom liked it because it was lighter and fresher tasting than many jarred sauces. You could certainly use jarred sauce. You’ll need at least a jar if not more, basically enough to cover the meatballs for simmering.
The meatballs, though, are the shining star of this recipe. A mix of sweet Italian sausage and ground sirloin, these little babies are a snap to make and are full of flavor. The only change I made was using dried basil and whole wheat pasta. Otherwise, I made everything as written.
Next time, though, I’ll make different sauce. The meatballs are a keeper.