"Recipes are meant to be shared"...Ann Thibeault

Sunday, December 11, 2011

Spaghetti and Meatballs

 I stopped  at the market on the way to work on Friday 
and picked up the ingredients to make my favourite meatballs 

Although not your typical after work dinner, it can be done.

I put the sauce on to simmer while the meatballs were browning.
The browned  meatballs were added to the sauce and simmered for about an hour. Pork meatballs take less time to simmer than meatballs made with beef.

Dinner was ready by 7:00 which is our regular eating time.

 Pork Meatballs seasoned with Garlic and Fresh Basil

1 1/2 pounds ground pork
2 cloves garlic, mashed
1/2 cup fresh basil
1/2 cup fresh breadcrumbs
2 eggs
1/4 cup chicken broth
1/2 cup Parmesan cheese freshly cracked black pepper


olive oil
2 to 3 cloves of garlic
2 cans of tomatoes
high quality dried basil
salt and pepper
1/2 cup fresh chopped basil

For the Meatballs

Put the meat in a bowl. Tip: Using a microplane grate the garlic. This is the quickest and easiest way to make a garlic paste. Add the Parmesan cheese and the salt and pepper. Pulse the basil with the bread crumbs and add to the bowl. Add the eggs  and chicken broth and mix well. Tip: Check for seasoning by frying a small piece.

Form into meatballs and brown in olive oil. Add the meatballs to the sauce and simmer about one hour.

For the Sauce

Add the garlic cloves to the oil and saute for 30 to 60 seconds. Do not let the garlic brown.

Add the tomatoes, dried basil, salt and pepper and bring to a simmer. Add the browned meatballs and continue to simmer for about an hour or until the meatballs are tender.

Just before serving add fresh chopped basil.


  1. che meraviglia!!!!!!!!!!complimenti!

  2. We even love meatballs in a sauce w/out the pasta sometimes..a new recipe..Such comfort food..Looks great Ann!Pork is our meat of choice~

  3. Yum, what a nice change from the beef meatballs I usually make. This is what I call first rate comfort food.

  4. Mauree, MilwaukeeMonday, December 12, 2011

    The photos make me want to cook this up tonight. What are the sizes of the cans of tomatoes? Diced, crushed...? Thanks for , yet again, another outstanding recipe.

  5. Hi Mauree, I used two 28 ounces cans whole Italian tomatoes. I gave them a whirl in the FP to break them up.


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