AKA The Best Spaghetti and Meatballs I've EVER tasted. Seriously.
Basic recipe for Meatballs, Sunset Italian Cook Book; p. 24
Modifications by Joan Olsson
I’m giving the quantities used in their recipe. For sixteen of us I multiplied quantities by 1 1/2.
5 slices day-old sweet French bread, crusts removed. Note: I used my favorite buttermilk bread from Costco.
2 pounds ground lean beef
1 cup grated Parmesan cheese
1 large onion, finely chopped (food processor) (Note: as in the Joy of Cooking recipe, I always saute the chopped onions in a little butter and olive oil until translucent.)
1/2 cup chopped (Italian) fresh parsley
1 teaspoon each (chopped) oregano leaves and (Kosher) salt (I used at least 2 Tablespoons of chopped fresh oregano.)
1/2 teaspoon pepper
2 teaspoons dried basil flakes (I love basil and always use more.)
3 cloves garlic, minced or pressed
3 eggs, slightly beaten
3 Tablespoons olive oil or salad oil (Please use olive oil!)
Whirl bread in food processor - you should have 2 cups lightly packed crumbs.) In a large bowl mix together crumbs, ground beef, the 1 cup Parmesan cheese, the sauteed chopped onion, chopped parsley, chopped oregano leaves, basil, garlic, the slightly beaten eggs until well blended. Mixing is best done with your hands. form mixture into 1 1/2 inch meatballs. I use an ice cream scoop to help form portions. I put all the meatballs on a baking sheet until ready to begin cooking them.
Heat olive oil in a wide frying pan over medium/high heat. Add meatballs, several at a time, and brown on all sides, shaking pan frequently so balls keep their round shape and brown on all sides. Remove from pan with a slotted spoon and drop into prepared sauce. When all are added, bring sauce to a low boil, reduce heat, cover and simmer for 45 minutes. Serve over spaghetti, cooked al dente, sprinkled with extra Parmesan cheese.
This recipe makes a large quantity of sauce adequate for serving at least sixteen people. Amounts can be adjusted. Make this sauce before beginning to prepare meatballs.
3 stalks celery, washed and cut into chunks
About 2 cups baby carrots or 2 to 3 regular carrots, peeled and cut up
1 large green pepper, cut into chunks
1 large or 2 medium onions
3 - 5 cloves garlic, minced or pressed
1/2 cup chopped Italian parsley
1 - 2 Tablespoons chicken soup base
1/2 - 3/4 cup dry white or red wine
2 Tablespoons dried basil flakes
1 Tablespoon chopped fresh oregano
1/2 teaspoon pepper
2 bay leaves
2 cans ( 1 lb 12 oz each) tomato puree: I used 2 quarts of our home canned tomato puree
2 14 oz. cans diced tomatoes
1 14 oz. can tomato sauce
Put celery and carrots through food processor. Saute in olive oil and butter in non-stick frying pan for about 5 minutes or until beginning to soften. Meanwhile, process onion and green pepper and add, with garlic, to other vegetables. Saute until onions are translucent. Add chicken soup base and wine and small amount of water if necessary. Simmer for several minutes - smells yummy! Put all in large dutch oven. Add tomato puree, diced tomatoes, tomato sauce, chopped parsley, oregano, basil, pepper, bay leaves, and salt to taste (May not need any added salt, depending on amount of chicken soup base used.) Simmer for at least 30 to 45 minutes or until beginning to thicken. Serve over cooked spaghetti. Sprinkle with grated or shredded Parmesan or Romano cheese.