September 19, 2018
Spaghetti and meatballs are a classic dinner at home, as easy and comfortable on a Tuesday night as they are special served to the family on Sunday. Meatballs cook quickly and are perfect for feeding a crowd; aim for 3-5 meatballs per person, depending on appetites, and it will take as much time to cook for 10 as it will for 2.
Picking up a package of fresh meatballs prepared by some of Calgary’s original sausage experts streamlines the process significantly; to make dinner even simpler, heat a pot of tomato sauce on the stove, and gently drop the meatballs in to simmer through—no need to brown them first. And if you like leftovers—saucy meatballs freeze well—pick up two packages and a homemade meal will be good to go on another night. All you need is a simple green salad and a loaf of crusty bread, and dinner’s ready.
Spaghetti & Spolumbo’s Meatballs
Spaghetti and meatballs is a classic—you can drop the fresh meatballs directly into a pot of simmering tomato sauce to cook them through, or brown them first in a skillet before adding the sauce to finish the meatballs as it simmers. The Italian sausage will season the tomato sauce either way, but the added browned bits on the outside of the meatballs (and the bottom of the pan) will add a deeper, richer flavour.
1 lb Spolumbo’s Italian meatballs
olive oil, for cooking
3 cups tomato sauce
1-2 basil leaves (optional)
250-375 g spaghetti, cooked according to package directions
freshly grated Parmesan cheese
In a large, heavy skillet, cook the meatballs in a drizzle of olive oil until browned on all sides. Add the tomato sauce and bring to a simmer; toss in the basil leaves (if you’re using them), loosely cover, reduce the heat and cook for about 15 minutes, or until the meatballs are cooked through. Add a splash of water if it seems too thick—the extra liquid will cook off.
Serve over spaghetti, with Parmesan cheese to pass at the table. Serves 4.
- Julie Van Rosendaal
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