Comments on: Nonna Lina’s Spaghetti And Meatballs

By: seedlady

seedlady — Tue, 20 Oct 2009 16:42:05 +0000

Sorry, confused.

brown meat pieces and make sauce, I got.

Meatballs? moisten breadcrumbs then add ground meats, parsely, parm, egg, S&P ??

what do you do with the meats from the sauce if you use beef and chicken parts? Bone and chop and put back into the sauce or save for another dish?

sorry… it does sound wonderful!

By: kittenz

kittenz — Tue, 01 Sep 2009 04:28:03 +0000

I made this tonite with just a few changes: I added 2 roasted peppersto the sauce, used 3# of tomatoes from my garden for the sauce and used 1# of hamburger and 1/2# of Italian sausage for the meatballs. I blended the sauce after cooking for about 10 minutes, then simmered for about 1/2 hour. It was delicious. THanks for posting it.

By: jillpickle

jillpickle — Mon, 31 Aug 2009 23:05:42 +0000

Thanks for the help Deb! Look forward to making these!

By: notjulia

notjulia — Mon, 31 Aug 2009 21:48:36 +0000

Your instructions say to add paste, tomatoes, water and herbs… but you don’t say how much water, at least I don’t see it in the ingredients list.

By: deborahmele

deborahmele — Mon, 31 Aug 2009 20:27:51 +0000

AND I just want to say that many folks are not happy that the meatballs are placed uncooked into the sauce because most recipes fry the meatballs first, but these are the most tender meatballs you will ever taste when you cook them in the sauce like my MIL taught me to.

By: deborahmele

deborahmele — Mon, 31 Aug 2009 20:24:55 +0000

Jillpickle, yes the meat is removed before you serve the sauce. It basically is used to flavor the sauce. In Italy, the pasta is served first just topped with tomato sauce, and then the meat including the meat used to flavor the sauce plus the meatballs are served in a separate bowl either as a side with the pasta or as a second course.

Tiffany, the bowl is from William Sonoma in North America.

Nanabanana, yep, that is exactly what my MIL says!

By: nanabanana

nanabanana — Mon, 31 Aug 2009 17:16:15 +0000

This is very similar to the recipe I use from my Grandmother, who was from a little town in Italy that burned down and never built back up, causing her to come to America. She always told me to use meat that is on a bone. The bone cuts the acid. This is delicious and authentic.

By: Tiffany

Tiffany — Tue, 25 Aug 2009 06:33:05 +0000

This looks really delicious and I’ve got to try it… but I am definitely coveting that bowl it’s served in! Is this a pattern I might find in London ya think? !

By: jillpickle

jillpickle — Mon, 24 Aug 2009 19:45:54 +0000

I would love to try this too but sort of confused as to the 3 pieces of meat directions. Do you remove them before serving? Do they dissolve into the sauce? HALP! lol

By: deborahmele

deborahmele — Sat, 22 Aug 2009 17:07:09 +0000

My Mother-In-Law would use one chicken thigh, a small rib rack, and a piece of beef. I often keep a few sausages wrapped separately in my freezer and use one or two of these, plus a small piece of steak.