Spaghetti Dinner

Filed in Gather Food Essential by on February 21, 2011 0 Comments

Over the weekend I made an excellent spaghetti and meatball dinner for Jeremy’s birthday to share with his family.  Homemade sauce, homemade meatballs, and of course, garlic bread and ceasar salad. YUM.

The recipes below serve 18+ and I always make this much so I can freeze leftovers if I am not serving a large group.

Spaghetti Sauce
4-6 Onions, finely diced
3 Red Peppers, finely diced
2 Cloves Garlic, minced
3 Carrots, shredded
2 10oz Cans Tomato Paste
2 28oz Cans Diced Tomatoes
4 28oz Cans Crushed Tomatoes
4 Bay Leaves
4 TBS Italian Seasoning
Olive Oil
Salt and Pepper
Meatballs (See recipe below)

Saute the first 4 ingrediants in the olive oil till fragrant and soft, add the italian seasoning, salt and pepper, and tomato paste.  Cook till fragrant. Add the rest of the cans of tomatoes and the bay leaves, bring to a simmer, lower heat and simmer for 4-6 hours. Taste, and adjust seasoning as necessary, add meatballs and sausage if adding, simmering for another 30 minutes or longer. 

Provolone Stuffed Meatballs
3 Lbs Burger (beef or turkey)
1/2 Cup Parmesean
1 1/2 Cups Breadcrumbs
4 Eggs
2 TBS Italian Seasoning
Salt and Pepper
2 Slices Provolone 1/4″ thick, diced
Olive Oil, optional

Mix by hand all ingrediants except provolone, until incorporated in a large bowl.  Add more bread crumbs and parmesean if too wet, a touch of olive oil if too dry.
Roll into balls the size of golf balls, indent with finger and place a piece of provolone in the center, sealing the ball and placing on a baking sheet.  Once all balls are made, bake at 350F for 30 minutes.  Makes approximately 32 meatballs.

Garlic Bread Spread
1 Whole Head of Garlic
1/3 Cup Parmesean
1 TBS Italian Seasoning
2 1/2 Sticks Butter

Combine in a food processor till smooth, spread on bread that has been sliced lengthwise and placed face up on a baking sheet. Baked at 350 till golden brown on top.  Will cover 2-3 large loaves. Refrigerate any leftovers.


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