Spaghetti & Meatballs |

Oct 9, 2015

Spaghetti & Meatballs

I walked in the kitchen kool-aide in hand. I'd like to say I was cluthin' a Mason Jar of sweet tea but that just wouldn't be the case. I'd have yet to find my obsession for tea whether it be sweet or not. And Daddy never did let me mess with Mason Jars. He’d have had my hide if I’d have messed with his cannin’ jars. Growin’ up Podunk, dirt poor cannin’ carried into his Texas life. My Grandmother stands at the island lookin' over a handful of ingredients. I now have a smile that reaches my eyes. I'd always wanted meatballs in my spaghetti but Daddy always found it to be a waste of meat. Never did quite understand that one. Even now as the years have passed I chuckle thinkin' back. 

Spaghetti wasn't somethin' I was always fond of makin'. I still remember it was the second thing I ever learned to cook. The first, a blue box of cornbread with my Paw Paw, all y’all Southerners swear ya never use. That bowl of spaghetti that took many hours to cook. That spaghetti I fussed over as Daddy sat in the recliner tellin’ me what to do and watchin’ a football game.  That spaghetti that didn’t much taste right when it was done but no one had the heart to tell me otherwise. And I suppose I was too proud havin’ just contributed to my first Sunday Supper.

But Grandma, Grandma showed me how to make meatballs that day. I still remember her worn and rugged hands. Years of workin’ in a factory and bakin’ weddin’ cakes, hands that had that special touch.

Even now, I suppose I try and recreate the flavors of my childhood. Those flavors so larger than life I dare not question. As I've gotten older in life I've learned to care more about where my products come from. The stories and families behind them all. I find this no different as I reminense back makin' meatballs in the kitchen.

package of ground beef
4 cloves of glaric
1 bell pepper chopped
1 small onion chopped 
1 jar of Ragu  
1 egg
2tablespoons of bbq sauce
1 tps of mustard
1 cup of breadcrumbs
2 tablesppons of flour
package of spaghetti

1. Bring a large pot of water to boil. I always add a pinch of oil and salt. Helps the water boil faster or so I've been told. And since oil and water don't mix it will help keep the noodles from sticking when you finally add them in.
2. In a large bowl mix the ground beef, mustard, bbq sauce, flour, egg, bread crumbs and any seasonin' you like. We use salt, pepper and a little Cajun seasonin'. Once it has been mixed well start to form them in little balls.
3. Place the balls on a greased cast iron or Pyrex dish and bake at 350 until cooked thoroughly
4. While your meatballs are cookin' chop your veggies and the garlic and lay them to the side
5. Now you water should be to a boil. Add your noodles and cook them until they are done.
6. Once the noodles are done drain them and add them back to the pot. Now, stir in your veggies.
7. Stir in the Ragu 
8. Simmer on the stove and wah lah, y'all are ready to eat good. The meatballs should be good and done by this point You can add them in the pasta or leave on the side like we like to do. Y'all enjoy. 

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