It’s funny how fast kids change their minds and tastes. My little T went from only eating spaghetti noodles with olive oil and Parmesan cheese to wanting it with meatballs and sauce all because that’s what Lady and The Tramp were having. Of course I was happy since it’s an old favorite of mine anyway. Spaghetti is a meal most Americans eat at least bi-weekly. You can even freeze the meatballs and make the sauce ahead of time to make a quick meal at a later date.
3/4 cup bread crumbs (some people use oats)
1/4 cup buttermilk (I used laban)
1 pound ground lamb (or beef)
1 beaten egg
2 tablespoons shredded Parmesan cheese, plus more for serving
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 small white onion, diced
2 garlic cloves, diced
2 tablespoon extra virgin olive oil
1 (14 oz) can crushed tomatoes
1 (14.5 oz) cans diced tomatoes
1 tablespoon tomato paste
1/2 teaspoon sugar
1 tablespoon fresh rosemary
Salt and pepper
Cooked spaghetti noodles, for serving
1. In a mixing bowl, add bread crumbs and Laban, mix. Add Parmesan cheese, basil, oregano, onion and garlic, mix. Add lamb and egg and mix into a soft mixture. Shape into balls and sit aside.
2. Preheat oven to 350. On a baking sheet lined with foil and brushed with oil place meatballs and allow to cook for about 20 minutes, until no longer pink.
3. In a saute pan on medium heat, add olive oil. Add crushed tomatoes, diced tomatoes, tomato paste, sugar, and rosemary. Add salt and pepper to taste. Bring to a light boil, then reduce heat to a simmer. Add in meatballs and fully submerge in sauce. Simmer mixture, gently stirring occasionally, 20 minutes. Serve warm over cooked spaghetti.
Yields: 4 servings