Wednesday was spaghetti night, or "pa-sketti" as my younger sister used to call it. Midweek was always a busy time for my family. My Dad would get home from work, we'd eat together and then be off to "Wens-dee prayer-meetin.'" Since my dad's drive home was a good forty minutes and our drive to church was at least thirty, it didn't leave a whole lot of time in between for eating. Supper had to be ready when my dad got home, easy to get on the table and quick to eat. And so my mom instituted spaghetti night.
And while we don't attend a church with a midweek service anymore, we do still have those rushed evenings before Brad runs out to a meeting or those Sundays where we come home tired and hungry for something easy to get into our bellies. And for those meals, I rely on my mom's wisdom -- make it easy and make it ahead!
Meatballs
Makes about 24 meatballs
Total Time: 2 - 6 hours
1 1/2 lbs ground beef
1 small onion, minced (about 1/4 cup)
1/2 cup Italian seasoned bread crumbs
1/4 cup grated parmesan
1 egg
1 tsp. salt
1/2 tsp. parsley
1/4 tsp. pepper
3 lb. jar of your favorite marinara sauce
1 lb. package of vermicelli or spaghetti
Combine all ingredients in a large bowl. Mix together with your hands.
Mix until just incorporated. Too much handling will toughen your meatballs.
Form mixture into meatballs that are 1 1/2 - 2 inches in diameter.
Arrange into a single layer on a large plate.
Cover with a paper towel and microwave on high for 6 minutes.
Or you can brown your meatballs over medium-high heat in a large skillet with a bit of butter.
Place browned meatballs in a crockpot.
And add a large jar of your favorite sauce.
Cook for 4 hours on high or 6 hours on low.
Or you can simmer in a heavy saucepan for 2 - 3 hours over low heat, until meatballs are tender.
Serve over your favorite string pasta.
Recipe from my mom.
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