Spaghetti and Meatballs Party

Spaghetti is the all time favourite kids & adult’s meal. Nothing is more fun than gather around the weekend lunch table sharing a big bowls of spaghetti with some lemonade.  

Spaghetti & Meatballs


1 pound spaghetti

Salt and water for boiling


2 pounds ground beef

4 teaspoons Worcestershire sauce

2 eggs, beaten

1/2 cup bread crumbs

1/4 cup grated Parmesan

5-6 cloves garlic, chopped

Salt and pepper

Oil for fry


2 tablespoons olive oil- extra virgin

1/2 teaspoons paprika

5-6 cloves garlic- chopped

1 onion- finely chopped

1 cup beef stock or chicken stock

3 big tomatoes- chopped

1 cup tomato paste

Salt and pepper to taste

1-2 bay leaves

1 teaspoon oregano

Chopped parsley

Fresh basil leaves

Grated cheese

I usually cook meatballs and sauce before cooking the pasta because I like my spaghetti to be hot and tender right from the boiling pot. But if you like to cook it first, simply cook spaghetti in the large pot, when it cooked drain in running cold water. Toss in extra virgin olive oil or butter and keep aside.

To make meatballs, mix ground beef, Worcestershire sauce, beaten eggs, bread crumbs, cheese, garlic, salt and pepper. Keep in refrigerator for 15-30 minutes. This will allow your meatballs to be more blend together and juicier. Take the meat mixture out from the refrigerator and roll meat into 1 1/2 inch meatballs. Heat the pan on the medium flame and add oil (2-3 tablespoons). Gently place each meatball in the pan and fry until each meatball is lightly brown from the outside. At this time there should be some juice from the meat come out to the pan, but if the pan is too dry, add ¼ cup of water or stock. Now turn the heat low and simmer for 10-15 minutes to cook the meatballs thoroughly from the inside. Check your meatballs occasionally and don’t let it burn. When they are well cooked, remove from the pan and place in the kitchen towel to absorb extra oil from the meatballs.

Heat a pot over moderate heat. Add olive oil, garlic, finely chopped onion. Sauté until onion are soft. Add chopped tomatoes, tomato paste, oregano, bay leaves, chopped parsley and salt & pepper to taste. Add beef stock and bring to a simmer then cook for about 10-15 minutes.

Toss hot spaghetti with sauce and generously top with steamy hot meatballs, fresh basils and extra grated cheese. Serve with bread or garlic bread.

It would be perfect to have glasses of lime soda or lemonade accompanied your spaghetti. My baby loves the smell or lemon zest. So I irresistibly gather the fresh lemon from the market to make a big jar of fresh lemonade.

In the big Jug mix sugar and water. You can boil the water with sugar or just simply mix it together and stir until all the crystal of sugar dissolved. Add lemon juice and a pinch of salt. Slice some fresh lemon in the water will make your lemonade taste better and fresher. Add some ice cubes if you like.


One Comment Add yours

  1. Gramma Willi's Rough Times Cooking says:

    These are wonderful, amazing recipes! You got me thinking about that can of coconut milk in my cupboard… waiting for me!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s