Bread Ball Spaghetti

50 servings
Prep: 45 m Cook: 3 h 15 m Total: 4 h Intermediate
Bread Ball Spaghetti
Every year St Josephs Church in Franklin holds an annual Spaghetti dinner. Even though the balls are meatless, the bread balls with the seasonings taste very similar to meatballs. The recipe was created by Mrs. Lucy Russo, mother of Rev. M. J. Russo. This church supper classic uses day-old hamburger buns, garlic, onions, Italian cheese, and eggs to create satisfying “meatless meatballs” in homemade tomato sauce.

Ingredients

  • Spaghetti Sauce
  • 4 heads of garlic, chopped
  • 5 large onions, chopped fine
  • 2 gallons of water
  • 8 - 12 ounce cans of tomato paste
  • 1 cup sugar
  • Salt and pepper to taste
  • Oil for sautéing
  • Bread Balls
  • 4 day-old 8-bun packages of hot dog or hamburger buns
  • Chopped onions and garlic to taste
  • 4 tablespoons Italian cheese (parmesan)
  • 6 eggs
  • Salt and pepper to taste
  • Oil for sautéing or baking
  • Spaghetti
  • 3-4 pounds spaghetti pasta

Step-by-Step Instructions

  1. Spaghetti Sauce: Sauté the 5 chopped onions in oil until soft and translucent, about 8-10 minutes. Add the 4 heads of chopped garlic and wilt, about 2 minutes.
  2. Blend in the 8 cans of tomato paste, stirring well to combine. Add the sugar and 2 gallons of water. Season with salt and pepper to taste. Stir until well mixed.
  3. Bring sauce to a medium boil (not rapid but not simmering). Boil for 3 hours or until sauce thickens to gravy consistency, stirring occasionally.
  4. Bread Balls: While sauce cooks, prepare the bread balls. Tear or chop the day-old hamburger/hot dog buns into pieces and pulse in a blender to make coarse crumbs.
  5. In a large bowl, combine the bread crumbs with chopped onions and garlic to taste. Add the 4 tablespoons Italian cheese and 6 eggs. Season with salt and pepper to taste. Mix well until mixture holds together and can be rolled into balls.
  6. Form mixture into balls about 1.5-2 inches in diameter. Either bake in a 375°F oven for 20-25 minutes until golden brown, or fry in hot oil until brown on all sides, about 8-10 minutes.
  7. About 15 minutes before serving, add the browned bread balls to the simmering sauce. This allows them to absorb flavor without falling apart.
  8. Boil 3-4 pounds of spaghetti according to package directions. Drain and serve topped with bread ball sauce.

Common Problems and Solutions

Q: Why are my bread balls falling apart in the sauce?

A: Make sure your bread ball mixture is well-bound with enough eggs and not too wet. Also, brown them completely before adding to sauce, and don't add them until the last 15 minutes of cooking. If added too early, they'll absorb too much liquid and break down.

Q: Can I make the bread balls ahead of time?

A: Yes! Brown the bread balls and refrigerate them for up to 24 hours before adding to the sauce. You can also freeze browned bread balls for up to 3 months.

Q: My sauce is too thin after 3 hours. What should I do?

A: Continue simmering uncovered to reduce and thicken. You can also add an additional can of tomato paste to speed up thickening. The sauce should coat the back of a spoon when ready.

Tips and Techniques

Day-old or stale bread works best because it absorbs the egg mixture without becoming mushy. Fresh bread will create a gummy texture. You can also dry out fresh buns in a 250°F oven for 15-20 minutes before using.

Ingredient Substitutions

  • hamburger or hot dog buns: French bread, Italian bread, or plain white sandwich bread
  • Italian cheese (parmesan): Romano cheese or Pecorino Romano
  • frying in oil: baking in the oven

Equipment Needed

  • Large stockpot or canning pot (for 2 gallons of sauce)
  • Blender or food processor (for bread crumbs)
  • Large mixing bowls
  • Deep skillet or Dutch oven (if frying)
  • Baking sheets (if baking)
  • Large pot for boiling pasta

Historical Context

This recipe reflects Louisiana’s strong Italian Catholic community, particularly around Franklin in St. Mary Parish. St. Joseph’s Day celebrations and church fundraiser dinners often feature meatless Italian dishes that blend Old World traditions with Louisiana practicality and hospitality.