Spaghetti and Meatballs

Today’s recipe is my absolute favourite.

Spaghetti and Meatballs

I hope you’ll all like it just as much.

This is what I ask for on my birthday every year without fail, and since it is coming closer again, I thought, “Why not actually learn to make that myself?”

It’s a family recipe, and at this point I think it’s safe to say that three generations have fallen in love with it.

Spaghetti and Meatballs

So, let the story begin.

Last week I was browsing the internet looking for meals that would be great for a Valentines spent in. I thought about steak, and like surf and turf, but to be honest I probably find it more appealing in pictures than in real life. That was scrapped. But guysss, what is more romantic than homemade steak?!

Spaghetti? That was too easy. Ravioli seemed awesome, if slightly too ambitious.

And then I realized that spaghetti and meatballs was exactly what I was looking for!

Spaghetti and Meatballs

I just had to learn how to do it.

Turns out it is super easy. The sauce is a minimalists dream, and the meatballs are filled with flavour which after at least a few hours of cooking, or better a few days in the fridge, leaches out into the sauce.

Garlic, Lemon zest, a touch of cayenne pepper, basil, and parsley. Need I say more?

Spaghetti and Meatballs

I know that it was Fat Tuesday, Pancake Tuesday, and Chinese new year this week. All that food looked amazing, but if you’re looking for something to feed your family for a few days or for a special occasion? I can definitely recommend this.

Spaghetti and Meatballs
Author: Stephanie
Prep time:
Cook time:
Total time:
Serves: 8
  • 1 pound ground beef
  • 1 cup of freshly made breadcrumbs, from french bread
  • 1/3 cup of water
  • 1 tablespoon fresh parsley
  • 2 cloves of garlic, minced
  • 2 eggs
  • 1 1/2 teaspoons salt
  • a few grinds of pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dry basil
  • 1 teaspoon lemon zest
  • For the Sauce
  • 2 cans tomatoes, 1 diced and 1 pureed
  • 6 tablespoons fresh parsley
  • salt to taste
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon lemon zest
  • 1 teaspoon cayenne pepper
  1. In a small bowl soak freshly made breadcrumbs with 1/3 cup of water.
  2. In a large bowl add ground beef, parsley, garlic, eggs, salt, pepper, cayenne, basil and lemon zest. Mix together.
  3. Add soaked breadcrumbs. Mix until combined, and you are able to form meatballs.
  4. In a large pot over medium high heat, sear the meatballs on all sides, until there is no visible raw meat.
  5. Then add canned tomatoes, additional parsley, zest, cayenne pepper, black pepper, and worcestershire sauce.
  6. Bring to a boil and then simmer for at least 1 hour before eating. Best if simmered for longer, and lasts as leftovers for a few days.


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