“The biggest myth about Southern women is that we are fragile types…we’re about as fragile as coal trucks.”

-Lee Smith

So Lolleigh’s kitchen hit a bit of a rough patch this week, but all things considered it’s not gonna shut this kitchen down. I always say that Italians and Southerners have one thing in common, they cook with love and it shows in the food.

Here’s my version of traditional spaghetti and meatballs. Cooked with love and with a lot less fat than a traditional meatball.

Recipe for Meatballs:

1 lb extra lean ground beef, 97/3 or 95/5

1/2 small onion, finely chopped

1 egg

1/4 cup milk

1/2 cup plain breadcrumbs

1 tbsp fresh parsley, chopped

salt and pepper

Mix all ingredients together well, your hand works best. Then form about 18, 1 inch meatballs.

Preheat oven to 350 degrees. Place a wire rack on top of a foil-lined cookie sheet, bake meatballs for 20 minutes.

 For Sauce:

1 tbsp olive oil

1/2 small onion, finely chopped

1 garlic clove, minced

28 oz. can crushed tomatoes

1 cup tomato sauce

1 tbsp sugar

1 tbsp Worcestershire sauce

2 tbsp fresh basil, chopped

1/4 tsp dried oregano

salt and pepper

Heat olive oil in large pot over medium-high heat. Saute onion for 5-7 minutes until tender, add garlic and cook for 30 more seconds. Stir in crushed tomatoes, tomato sauce and rest of ingredients. Turn heat to medium-low and let simmer while the meatballs continue cooking.

Once meatballs are added to the sauce let simmer for about 20 more minutes and then serve with you favorite pasta.

Notes:

I like to use Barilla Plus pasta. It’s whole grain with added protein and omega 3′s.

Extra Lean beef is easy to dry out, so don’t over bake the meatballs.