Comfort Spaghetti and Meatballs

March in New England is the most confusing month out of the year. It’s long and cold at the end of an even longer winter, yet it shows positive signs that spring is on the way. Have you ever heard the saying “in like a lion, out like a lamb”? That saying was made for March in New England. My boyfriend and I have been trying to make the most out of the nicer weekends by going on bike rides, hiking, or visiting my favorite place: Nashoba Valley Winery (I used the wine we bought at the winery in the recipe below), but lately, I’ve been trying to make those dreary cold days better with good comfort cooking.

Do you ever find yourself daydreaming of your Mom/Dad/Grandmother’s best home-cooked meal? The change of seasons always spark different cravings for me and there’s something about those cold, dark days that makes me crave a heaping pot of spaghetti and meatballs ( I think I inherited this from my Dad). Growing up, my mom, my dad, and my grandmother all had their own version of this classic. They were all similar, with personal touches on each batch. I can remember standing at the kitchen counter in my pj’s helping my dad roll the perfect meatball while my mom’s sauce simmered on the stove and filled the house with its fragrance.

Cooking together creates memories. I love thinking back to cooking with my family, whether it be make-your-own pizza night, spaghetti and meatballs, or even just a simple breakfast; creating meals with the people I love will always make my heart happy. And the outcome (delicious food) doesn’t hurt either.

Luckily, on this cold March day, I had a pound of fresh ground beef left in the freezer from our CSA share. This is always a staple in our monthly pick up, and my favorite thing to make with it is meatballs. They always come out juicy and flavorful, and making meatballs is so easy, everyone should have a staple go-to recipe.

The breakdown:

For the sauce:

  • 1 28 oz. can tomato sauce
  • 2 tbsp. tomato paste
  • 1 cup red wine (I used St. Croix red from Nashoba Valley Winery)
  • 2 cloves minced garlic (or more- I’m a garlic lover!)
  • 1 tbsp. basil
  • 1 tbsp. parsley
  • S + p to taste

Combine all ingredients into a large pot and bring to a light boil. Let this boil lightly for about 5 minutes, then reduce to low heat and cover.

For the meatballs:

  • 1 lb. Chestnut Farm ground beef
  • 1 egg
  • ¼ cup whole wheat Italian bread crumbs
  • 1 clove minced garlic
  • ½ tbsp. oregano
  • 1 tbsp. basil
  • 1 tbsp. parsley
  • S + p to taste

Place all ingredients into a large mixing bowl and combine with hands.

Once all the ingredients are well-incorporated, mold into small spheres and place onto a baking sheet. I was short on time, so I put my meatballs in a preheated 350 degree oven for 20 minutes before dunking them into the sauce. If you aren’t pressed for time, put the meatballs directly into the pot of sauce and leave on simmer for at least an hour. The longer it simmers, the longer the flavors have to blend together!

Once the meatballs are finished cooking in the sauce, you are ready to serve over your favorite pasta.

I made mine with spinach fettuccine from Dave’s Fresh Pasta in Somerville:

If you’re trying to stay light on carbs, these meatballs and sauce are also great with zucchini noodles or  your favorite veggie.

Bon appetit!


Local products from:

Chestnut Farms:

Dave’s Fresh Pasta:

Nashoba Valley Winery:

One Comment Add yours

  1. Anne Marie says:

    You’re making me hungry!!!

    Sent from my iPhone



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