Provolone Meatballs and Spaghetti
1/23/20261 min read
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In my last post I talked about how my grandkids love pasta with red sauce, and while they do love my lasagna, what the REALLY love is spaghetti and meatballs. This recipe that was first made by my grandma and then my mother improved on it even more is the quintessential, ultimate example of the goodness and deliciousness that is a really good bowl of pasta.
To make it, here's what you will need -
Sauce
1/4 cup butter
1 clove garlic, minced
1 medium onion, chopped
1/4 cup celery, finely chopped
1/4 cup green pepper, finely chopped
16 oz can tomato sauce
4 oz can sliced button mushrooms, drained
1/2 teaspoon basil
salt and pepper to taste
Melt the butter in a heavy skillet over medium high heat and then add the onion, celery, and green pepper and saute until the vegetables are soft and the onion is translucent. Add the garlic and saute for approximately one minute until it becomes fragrant. Reduce the heat to medium and then add the tomato sauce, mushrooms, basil, salt and pepper. Simmer for 30 minutes. While the sauce is cooking, make the meatballs.
Preheat your oven to 350 degrees.
Meatballs
1 pound lean ground beef
1/2 cup soft bread crumbs
1 teaspoon seasoned salt
2 tablespoons milk
2-3 ounce block of Provolone cheese, cut into equally-sized cubes
Mix all of the ingredients together except the cheese and shape into 12 meatballs. Push a cube of cheese into the center of each meatball and mold the meat completely around the cube. Place the meatballs on a foil lined baking sheet and bake them for 20 minutes. Drain off the fat, add them to the sauce, and continue simmering for 20-30 minutes longer.
Serve over spaghetti noodles and topped with grated parmesan or parmesan romano blend cheese.
Enjoy. This is Italian deliciousness at its saucy, meatball best.
