Sunday, February 17, 2008

Spaghetti & Meatballs a la Baggs

Spaghetti & Meatballs
This past Christmas my sister-in-law, Lindsey, made us the most delicious spaghetti and meatballs from an old Baggs family recipe. The recipe is quite easy; it's just the waiting (for the sauce to be perfect and meatballs to simmer) that's excruciating to a hungry crowd. This is one of those recipes you can make the day before and the flavors will only get better the next day. Also, you can use ground turkey, if you prefer, and the meatballs will be just as juicy.



  • ¼ cup minced onions
  • 1 ½ tsp salt
  • 2 cloves garlic minced
  • ¼ tsp cloves
  • ¼ cup olive oil
  • 1 tsp sage
  • 3 ½ cups canned tomatoes
  • 1 ½ tsp oregano
  • 2 sm. Cans tomato paste
  • ½ tsp basil
  • 3 cups water

Sautee onions and garlic in olive oil until opaque. Add remaining ingredients and simmer at least one hour.


  • 2 lbs ground chuck
  • 4 cloves garlic minced
  • 2 eggs beaten
  • 2 Tbs dried parsley
  • 2 tsp salt
  • 2 cups soft breadcrumbs
  • 1 tsp pepper
  • 1 cup grated American or mild cheddar cheese
  • 2 packages spaghetti

Combine all ingredients, except spaghetti, in mixing bowl and mix well. Shape meatballs and brown quickly in olive oil. Add to the sauce about 1 hour before serving. About 12 minutes before serving, cook spaghetti according to package directions. This will serve about 8 people.

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