Jack's Spaghetti and Meatballs

8 servings Prep: 30 m Cook: 3 h Total: 3 h 30 m Intermediate
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This recipe was given to me many years ago. It has been my children’s favorite ever since with tender meatballs made from ground beef, Romano cheese, and onion simmered in a rich tomato sauce. Editors Note: For a flavor variety on the meatballs use a combination beef and pork meat. As I typed this recipe, I wondered which people preferred - combine the pasta with the sauce or spoon the sauce over the pasta. What is your favorite way?

Ingredients

8 servings
  • 1 medium onion, chopped
  • 2/3 cup Romano cheese
  • 2 tsp garlic powder (or more)
  • Natures seasonings to taste
  • 3 pounds ground beef
  • 2 (15 oz) cans stewed tomatoes
  • 2 (6 oz) cans tomato paste
  • 1 clove garlic crushed
  • 2 bay leaves
  • 1 tbsp oregano
  • 1 medium onion
  • 1 bell pepper chopped
  • 1/2 cup water
  • Oil for browning meatballs and sauce
  • Cooked pasta of choice

Step-by-Step Instructions

  1. Meatballs: Combine thoroughly the ground meat, chopped onion, Romano cheese, garlic powder, and Natures seasonings. Form golfball-sized meatballs and brown in oiled skillet over medium-high heat, about 8-10 minutes. Set aside.
  2. Sauce: In a thick bottom pot with oil added, simmer on low heat the stewed tomatoes and tomato paste with 1/2 cup of water for 1 or 2 hours without the seasonings. Stir occasionally to prevent sticking.
  3. Add the crushed garlic, bay leaves, oregano, the second medium onion (chopped), and chopped bell pepper. Stir and then add the browned meatballs. Cook on low heat for one more hour or as this Cajun says - “Use your judgment if it is enough (on the cooking time)” and maybe add a li’l more water if needed.
  4. Serve with your favorite pasta.

Common Problems and Solutions

Q: Why are my meatballs falling apart?

A: Make sure to mix the ground beef, onion, cheese, and seasonings thoroughly before forming the meatballs. The cheese acts as a binder. Also, brown them properly in the skillet to create a crust before adding to the sauce.

Q: Can I cook the sauce for less time?

A: The long simmer time (2-3 hours total) allows the flavors to develop and meld together. You could reduce it to 1.5-2 hours total, but the sauce won't have the same depth of flavor.

Q: The sauce is too thick - what do I do?

A: Add water a little at a time as mentioned in the recipe. The sauce will thicken during the long cooking time, so don't be afraid to add 1/4 to 1/2 cup of water if needed.

Tips and Techniques

For best flavor, brown the meatballs well to get a nice crust - this adds depth to the sauce. Don’t skip the long simmer time for the tomatoes and paste before adding seasonings; this reduces acidity and creates a smoother sauce base.

Ingredient Substitutions

  • ground beef: combination of ground beef and ground pork (2 lbs beef, 1 lb pork)
  • Romano cheese: Parmesan cheese
  • stewed tomatoes: crushed tomatoes or diced tomatoes
  • Natures seasonings: Italian seasoning blend or Cajun seasoning

Equipment Needed

  • Heavy-bottomed pot or Dutch oven (for long simmering without scorching)
  • Large skillet (for browning meatballs)
  • Large pot (for cooking pasta)