Spaghetti and Meatball (yes, one big one)

This is so good. I never go out for american style pasta any more. It is way tastier, and way healthier than probably anything you’ll find in a (non-high end) restaurant. I make this all the time and usually I forget to take pictures because the family is just so excited to eat it. I make my sauce in a dutch oven in the oven and it takes several hours. By the time it is ready for the table I’ve been smelling the wonderful aromas for long enough to start going nuts.

Pictured is a recipe where I made 4 meatballs. One for each person. Om nom giant meatball nom says Thogg.

For the Meatballs:

  • 3 small sprigs of fresh rosemary – chopped fine
  • 1/3 cup of steel cut oats
  • 2 heaping tsp of dijon mustard
  • 1 pound 96/4 extra lean ground beef (can find this at TJ’s)
  • 1 heaping tsp dried oregano
  • 1 large egg
  • salt and pepper

Mix everything together (clean hands work best) and use a few generous pinches of salt and a small one of pepper. If you aren’t confident in your seasoning, you can take a small pinch of the raw meatball, place it on a small dish and microwave it for 25-35 seconds. The texture isn’t very great but you’ll be able to see if you need more salt.

Form the meat into either 1 large meatball or 4 meatballs (i never bother with little ones, they’re so fussy). Coat with lightly with olive oil and set in the fridge for an hour or two for the flavors to meld.

For the Sauce:

  • 2x 30oz cans of low fat marinara sauce
  • 1.5 to 2 cups cooking wine (red or white)
  • 5 or 6 cloves of garlic, minced
  • 1 sprig of fresh rosemary – picked off the branch but not chopped


  1. Preheat the oven to 300 degrees. Over medium heat place a dutch oven on the burner. With some olive oil, brown the meatball(s) (about 3-4 minutes per side). Remove the meatball(s) from the pan. Use extra olive oil if needed and throw the minced garlic and rosemary in and fry quickly for a minute or so. Take the dutch oven off the burner for a little and add the wine. Bring to a boil and reduce until you have about 1/4 the amount. Deglaze while doing so.
  2. Place the meatballs back into the dutch oven. Add the tomato sauce, stir and cover. Bake for 2-3 hours, checking every once in a while to stir and make sure it doesn’t get burned or too thick. The goal is to create a thick- hearty sauce but we don’t want it so dry it is no longer sauce-like. Add water or wine if needed to reconstitute.
  3. Serve with spaghetti or any other pasta.

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