You Gotta Love Spaghetti and Meatballs

Life has been non-stop since our return home from Oregon.  Work, home, landscaping, construction...all moving at a rapid pace.  Last week I felt like Henry Hill from "Goodfellas" and the infamous Sunday, May 11, 1980, (of course, without the helicopter, guns, or drugs though).  We have been go, go, go from sunrise to sunset.

Our garden is flourishing beautifully with roses, vegetables, and herbs.  We have started harvesting some and enjoying the fruits of our labor, as it were.

Watching Goodfellas got me in the mood to make meat gravy, as they call it.  I clipped some of my sprouting basil and enjoyed our Sunday pasta night!

Have a blessed, healthy, and sparkly week!

You Gotta Love Spaghetti and Meatballs
Courtesy of Emeril Lagasse

10 cups of your favorite red pasta sauce

1 large egg
1 pound lean ground beef
1/2 cup finely chopped yellow onion
1 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/4 tsp ground black pepper
2 Tsp yellow mustard
1 tsp ketchup
1/2 tsp Essence or Bam seasoning
1/2 tsp salt

1 Tbl fresh basil, chopped

Pour your sauce into a large, heavy pot.

Bring to a simmer over medium-high heat, stirring occasionally.

Place all the remaining ingredients in a large mixing bowl.  Stir well with a long-handled wooden spoon to combine.  (I used my Kitchen Aid mixer with the dough hook...worked perfect!)

Wash hands well and/or use food prep gloves, then roll 1 Tablespoon of meat between them to form meatballs.  Gently place meatballs into the sauce one by one, using a long-handled wooden spoon, giving them space in between.  Be careful, bubbling sauce splatters!

Simmer the sauce uncovered, and allow the meatballs to rest undisturbed for at least 10 minutes before stirring.  When the meatballs rise to the top, it's okay to stir.

Stir the sauce and meatballs.  Simmer for an additional 20 minutes and stir occasionally to prevent the sauce from sticking to the bottom of the pot.

Using oven mitts or pot holder, remove the sauce from the heat and serve immediately over cooked spaghetti.  Sprinkle with freshly chopped basil.

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My latest sweet obsession "Blue Bell Red Velvet Cake Ice Cream"...pure bliss!!

I try to be very good with my portion control.  I put just a couple tablespoons in my smallest dish...otherwise, I will take on the entire pint in one sitting...it's that amazing!