Spaghetti and Meatballs

16 May


Next to Grandmama’s meatloaf, her spaghetti and meatballs was my favorite dinner she made. She usually served it at least once when we came to visit. This was my cousin Seth’s favorite “St. Clair meal.” Grandmama got the recipe in Corpus Christi, Texas.

Preparation Time:
Cooking Time: 2 ½ hours



  • 3 Tbsp. olive oil
  • 1 onion, diced and browned in the olive oil
  • 1 clove garlic, crushed through garlic press
  • 1 large can tomatoes (or fresh summer tomatoes)
  • 1 small can tomato paste
  • 1 8 oz. can tomato sauce
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 bay leaf
  • 1-2 tsp. oregano
  • 1 cup water
  • 1 beef bouillon cube
  • 2 Tbsp. brown sugar


  • 1 lb. lean ground beef
  • ¼ cup chopped parsley
  • 1 clove crushed garlic
  • ½ cup dry bread crumbs
  • ½ cup grated parmesan cheese
  • ½ cup milk
  • 1 beaten egg
  • Salt and pepper to taste


  • Simmer sauce for 2 hours; then add the meatballs.
  • Simmer meatballs in the sauce for about 30 minutes.
  • Pour off any fat that might be on top and it is ready to serve.
  • Makes enough for ¾ to 1 lb. spaghetti noodles.

Serving Suggestion:
Serve with freshly grated parmesan cheese.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: