And it was foggy and cold. Where is that St. George sunshine I am so used to? It made me want to stay in doors and "nest". Not only that, I was craving "comfort food", or as my kids call it "Mom food". I was raised in the Bay Area of California, and every fall my mom used to come to Utah for a 2-3 week visit. During that time I always felt so spoiled. My mother was a wonderful cook, and while she visited she would treat our family to her special Spaghetti and Meatballs.
My mom has been gone for 13 years now. When I am especially missing her, I pull one of her recipe cards and relive happy memories of cooking together.
I have kept the hand written recipe cards she made for me, and work from those rather than transfer the recipe to the computer or book. It makes the experience of cooking her favorite foods more personal. I love to touch her handwriting.
Today I made her Spaghetti and Meatballs.
First start by breaking up three slices of soft bread. This is a good way to use up bread that has gotten slightly stale. My mom always tried to use the heels.
Then add in the meat, egg, garlic, parsley and Parmesan cheese.
Mix together and form into walnut sized balls.
Once cooked, pull the meatballs out. In the remaining oil brown the chopped onion, garlic and green pepper.
Add the remaining ingredients for the sauce. Once the sauce starts to thicken up, add the meatballs back in. You can now let this simmer on your stove for the next few hours. The aroma in my house today has been so wonderful!
Paul was one happy boy when I had this ready for him when he came home from school, and before he headed out the door to work. I just wish my other children lived close by so I could have them over and share this meal with them too. This was one of their favorite dishes when they were growing up.
GRANDMA LOIS' SPAGHETTI AND MEATBALLS
1 lb. ground hamburger/ or mix with ground Italian Sausage
1 clove garlic
3 slices soft bread torn into crumbs (heels work best)
1/4 C. Parmesan cheese
1/2 tsp. salt
1/4 C. fresh parsley ( or 1/8 C. dried)
With moistened hands, shape into walnut sized balls. Brown in a small amount of oil on all sides. Turn gently at first as the meat balls will fall apart. Set aside.
In the same pot:
SAUCE: brown slightly 1 Chopped onion, 1 clove garlic, and (optional) 1 chopped green pepper.
Add: 1 Can tomatoes
1 Can tomato paste
1 C. water
1 tsp. sugar
1/4 tsp. dried oregano
1 T. basil
Salt and pepper
** I usually doctor up with 2 more cans of diced/ and crushed tomatoes, and add more of the spices.
Simmer sauce until thickened. Return meatballs to pot, and continue simmering for 1-2 hours.