Spaghetti and Meatballs

I had never had a homemade meatball until I decided to make them myself.   I decided to start making them when I read Leo the book Cloudy with a Chance of Meatballs, and I love them so much, I make them every week or two.  This is an incredibly easy and tasty recipe, and it takes no time at all.


1 lb. Ground Beef

1 c. Bread Crumbs (I usually save whole grain bread crumbs in the freezer, but white bread is great as well!)

1/4 c. Shredded Parmesan

1/4 c. Pecorino Romano cheese, freshly grated

1 Tb. Fresh Parsley, chopped

1 egg, lightly beaten

1/4 tsp. Oregano

1/4 tsp. Onion Powder

1/4 tsp. Garlic Powder

1/2 tsp. Salt



Preheat oven to 350 degrees.

Mix all ingredients excluding Ground Beef.

Add beef and mix thoroughly with fingers.

Roll into 1 1/2 to 2 inch balls.

Place on baking sheet and cook for 20 minutes, turning halfway through.

They are ready to eat at this point.

You may wish to eat them plain, or toss them with Pizza Sauce and eat on a hoagie roll.

To make Spaghetti and Meatballs:

Prepare Meatballs as directed.

Add 8 oz. Tomato Sauce (canned is fine) to 2 c. Pizza Sauce and warm on stove.

Add Meatballs to sauce and simmer for 30 min. to 1 hour.

Prepare spaghetti as directed, and drain.

In the spaghetti pot, add butter and heat until bubbling.

Add minced garlic and cook in butter until golden brown.

Return spaghetti to pot and saute in butter and garlic for about 30 seconds.

Plate the spaghetti, and top with the Meatballs and Sauce.

Top with freshly grated Parmesan for an amazing meal!

The meatballs can be prepared ahead and frozen uncooked.  Just roll into balls and place on wax paper, then freeze.  Thaw in refrigerator when ready to cook.

Best Pizza/Spaghetti Sauce EVER.

Pizza Sauce

No, really.  I’m serious.  I cannot believe how amazing this recipe is.  I cannot take any credit for the recipe, though.  I only made one small change, and that was to change the intensity of the fennel seed flavor.  The original recipe may be found here.   I make a very large batch of the recipe and freeze it in two cup containers.  I use it as is for pizza sauce, but thin it out with 8 oz tomato sauce per 2 cups pizza sauce to make a spaghetti sauce.  

For 8 cups:


8 Tb. Olive Oil

4 Tb. Butter

2 c. Onion, chopped

1 c. Celery, chopped

4 Garlic Cloves, minced

1 (32 oz.) can Tomato Sauce

1 (24 oz.) can Tomato Paste

8 Tb. grated Parmesan Cheese

4 tsp. Dried Basil

4 tsp. Dried Oregano

2 1/4 tsp. Salt

2 tsp. Sugar

1 tsp. Black Pepper

4 small Imported Bay Leaves

2 tsp. Fennel Seed


In a large skillet, melt the butter and oil.

Add the Onion, Celery, and Garlic, and cook until soft and transparent.

Add Tomato Sauce and Tomato Paste and stir until smooth.

Add remaining ingredients and bring to a slow simmer.

Simmer for 60 minutes, stirring occasionally.

Remove Bay Leaves, and serve or freeze.

100% Whole Grain Rolls


I love a big, greasy burger.  The problem is that the bun I serve it on is usually lacking either in flavor or nutritional value.  I stumbled across a Whole Wheat Hamburger Bun recipe online, but wanted to incorporate some barley flour as well.  I made some ingredient and method modifications, and found the rolls turned out very well.  I made a large batch and stored some in the freezer for later use.


3 c. Whole Wheat Flour

2 c. Barley Flour

1 1/2 c. Warm Water

2 pkts. Active Dry Yeast

2 Tb. Honey

1/4 c. Warm Water

1/2 c. Half and Half

2 Tb. Butter

1 1/2 tsp. Salt

1 Egg Yolk

2 tsp. Cold Water


In a large bowl, mix 3 c. Whole Wheat Flour and 1 1/2 c. Warm Water and let rest for 10 min.

Meanwhile, mix together 1/4 c. Warm Water (100-115 degrees), Yeast, and Honey.  Let rest for 5 min. until bubbly.

Melt Butter, Half and Half, and Salt in a small saucepan on the stove, not allowing the mixture to get above 120 degrees.

Add Yeast mixture and Half and Half mixture to the Whole Wheat Flour.

*I used my KitchenAid Mixer at this point

Start the knead cycle on the mixer, and add 2 c. Barley Flour 1/2 c. at a time.  Knead for 5 min.

Scrape the side of the bowl, cover, and let rest for 5 min.

Knead for 5 minutes more.

Place the dough in a greased bowl and allow to rise for 1 to 1 1/2 hours, until it has doubled in size.

Place dough on a floured surface, gently knead to remove air bubbles, and roll out to about 1 inch thickness.

Rolled Dough








Separate the dough into equal parts (I used a pastry cutter and cut into 3 x 3 inch rectangles).

Form dough “balls,” and pull some dough over the top of the roll to form a “gluten cloak.”

"Gluten Cloak"
“Gluten Cloak”










Place on parchment paper, or a greased cookie sheet.

Allow to rise 30 minutes more.

Preheat oven to 350 degrees.

Mix 1 Egg Yolk and 2 tsp cold water.  Brush tops of rolls.

Bake for 20-25 minutes.

Allow to cool for 10-15 minutes before serving.