Best Meatball & Spaghetti Recipe

This recipe is suggested by a coworker of Italian-Irish descent who says that the perfect meatball is always half ground beef and ground pork. Now that I've tried that combination, I heartily agree!

For the meatballs, I use one pound each of lean ground beef and one pound of ground pork. Let's start with the ingredients for the meatballs; later, you can use your favorite pasta sauce or make your own. 

Ingredients:

1-lb lean or extra lean ground beef

1-lb ground pork

1/4 minced onion

1 egg

1 cup bread crumbs (substitute gluten-free crumbs, or two slices GF bread in food processor)

Salt and pepper

1 tsp garlic powder

1 tsp parsley flakes (optional)

1/4 cup parmesan cheese (optional)

Wash hands, then mix the meat and other ingredients very well until blended completely. Have a platter or baking sheet available to set the meatballs on. Scoop meat and form it into round balls. The mixture will be a bit sticky.

  

Frying the meatballs:

Using a broad bottomed frying pan, set heat to medium high. 

Add:  1 tbsp olive oil

When the pan is hot, using tongs, carefully place the meatballs in a single layer in the oil. Space them out in the pan. If necessary, brown half the meatballs first and set aside, and then brown the other half so as not to crowd them in the pan. 

Meanwhile, in a large pot, boil water for the pasta. Add a little olive oil and salt to the water if desired. 

Carefully add a handful of pasta to the boiling water. Stir quickly to separate the strands. 

Gluten-free pasta can be used but be aware that GF pasta is often starchy and may require you to pour out the starchy water and add fresh water and bring back to a boil. Once the pasta is al dente (not too hard or soft, just right for biting!), pour into a colander and set aside. 

Meanwhile, watch the meatballs carefully, as you turn and brown on all sides with the tongs. Use tongs to remove the browned meatballs to a platter covered with a paper towel. 

When all the meatballs are browned and set aside, you can begin the pasta sauce. Turn off the heat. Then drain the excess oil from the the frying pan, rinse, and wipe out with a paper towel to remove any burnt pieces.

Pasta Sauce:

There are many options for the sauce ("gravy" as Italian cooks refer to it). Here I have used a bottled sauce. 

Return frying pan to stove and set on medium heat. 

Add 1 tbsp olive oil

Heat oil briefly, then add:

3-4 cloves garlic, minced 

DO NOT allow garlic to brown! (Remove pan from burner if necessary.)

Open jar of prepared pasta sauce and pour into the pan, and heat on medium heat for a few minutes. Use a cover to prevent spattering. 

Add to the sauce, as desired:

Parmesan cheese

Italian seasoning

Drizzle of olive oil over the top

Return the meatballs to the pan with tongs, nestling them into the sauce. Heat for 5-7 minutes on medium heat, keeping covered until ready to serve. 

Place cooked pasta on serving plates and use a ladle to spoon the sauce over noodles. Sprinkle with additional Parmesan if desired. Enjoy! 

Anna's Salmon Casserole Recipe

My mother's recipe for salmon casserole was so delicious, it was published in the local newspaper of the time! 

I've included the recipe from original post below. Enjoy!

SALMON CASSEROLE

(Six to Eight Servings)

1 - 16oz can salmon, flaked

1-1/2 cups cooked rice

1-1/2 cups whole kernel corn, drained

1/2 tsp salt

Mix salmon, rice, corn, and 1/2 teaspoon salt together lightly. Please in 6 or 8 individual greased casserole dishes. 

SAUCE FOR TOPPING

3 tablespoons butter

1-1/2 tablespoons flour

1 tsp salt

1/4 tsp paprika

2 cups milk

1/2 cup grated cheese

Blend butter, flour, salt, and paprika in a sauce pan. Add milk gradually and cook until slightly thickened. Add cheese. Pour over fish mixture. 

Bake in a moderate oven (350 degrees) for 25 minutes. Garnish with sliced stuffed olives. 

(Note: A greased loaf pan can be used in place of small casserole dishes; may require longer cooking time.)

Pumpkin Squares

This is a recipe that I found online but the result when I made it was not what I expected. The baking time had to be extended considerably for it to hold together, given the amount of melted butter that was called for. 

However, even though it was not a "success," the result was delicious. We served it as a Thanksgiving dessert topped with whipped cream. I'm sharing with this caveat--and I would make it again!

#1 Ingredients for filling:

1 large can pumpkin 

1 can condensed milk

3 eggs, beaten

1 tsp cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1 tsp vanilla

1/4 cup granulated sugar

In a mixing bowl, combine the filling ingredients (#1) well and then pour into a 9x13in pan that has been lined with wax paper or parchment. 

#2 Added ingredients:

1 box yellow cake mix (Duncan Hines & Betty Crocker have a gluten-free yellow cake mix)

1 cup chopped nuts

1 blocks melted butter (about 4 oz*)

From #2 ingredients, sprinkle the whole box of yellow cake mix over the mixture in the baking pan, then sprinkle the 1 cup of chopped nuts. Pour melted butter over the top and bake at 350 degrees for one hour (or more if not firm yet--when I used more butter, I had to bake for 1 hour and 20 minutes to give the best texture. I have decreased the amount of butter by half in this recipe.) Cool for 10 minutes or until set. 

*The original recipe called for two blocks of butter but that depends on the size of a block. I would use no more than one-half cup of melted butter or the mixture takes longer to bake or doesn't firm up.

Once cooled, invert the pan onto a baking sheet or platter. Top with whipped cream, if desired.