Family is relative. It can be your blood relatives or your neighborhood family. OR even an internet family. Either way, your family will love this Grilled Meatballs and Spaghetti with Mezzetta Napa Valley Homemade Sauce.
It’s getting to be Fall. Don’t you love Fall? The weather gets cooler, you can wear sweaters or sweatshirts, FOOTBALL, and, well, hot and steamy comfort foods!! Comfort foods like chicken and dumplings, meatloaf and mashed potatoes, tuna casserole; good hearty meals that stick.
Except round these parts, it’s still kind of hot.
Which I don’t like. I’m a cool weather kind of girl. Y’all know that though. These 80 and 90 plus days are killing me. I long for a 60 or 70 day, then a 50 or 60 day. You see where I’m going with this. Heck, I don’t even mind the winter so much. Even with hideous wind chills. Just bundle up and march on.
But it’s really the food. The food warms you up on cold days. Soups, casseroles, and pasta. Mmmmm pasta. Y’all know I don’t shy away from the carbs, either. I could eat pasta with just a little butter, garlic salt, and pepper. A light and simple lunch or even dinner for that matter. But, for dinner, I think the pasta needs to have sauce. And, well, every time I think of spaghetti and sauce, I think of Annie and Bob.
Unlike the new neighborhood we moved into recently, the old neighborhood was new when we initially moved there in 1981. It was full of new people, new families and new friends. And, since they’re row houses, it was difficult NOT to befriend your neighbors in the same row. Annie and Bob lived at the end of our row. They were this older couple from New York. Italian New York, for that matter. They were loud. They were crass. But we ALL loved them dearly! They became part of our family; a family of friends. And every time I think of spaghetti and sauce, I immediately think of them.
You see, Annie was olde skool Italian from New York.
Her “meat sauce” consisted of whatever pieces she had on hand, thrown into a pot with some tomatoes, and simmered for days on end. It just tasted Italian. Like you’d think being in Italy would taste like. And she’d invite us over for dinner after making that homemade sauce. We’d bring the salad and the bread and just sit back to enjoy good food, good conversation, and good family.
So, family doesn’t have to be relatives. I have a HUGE internet family that I can’t wait to sit down with and actually HAVE a Sunday Supper. Because for us, growing up, Sunday was the sit down, slow meal of the week. Cooked from scratch. THAT DAY! Cooked all day. That type of supper. Invite the extended family over. That type of supper. Cooking for the 82nd airborne, as my mother used to say. THAT type of supper. So, you couldn’t help but make your neighbors your family; you cooked enough to feed them!
And as I sit here writing this, this mash up meal is for Annie and Bob. May they be having the time of their lives back in the huge Italy in the sky with their family.
Now, as I bring this all full circle, this mash up recipe is a combination of spaghetti and meatballs from Annie’s house mixed with the fact that it’s still hot outside. This makes me want to grill and not be in the kitchen. To top it all off, the idea came from spending time with my family at the Minnesota State Fair; where everything is on a stick. So, I’m grilling some meatballs to go with this delicious Mezzetta Napa Valley Homemade pasta sauce for this unique Sunday supper.
If you can’t find this delicious sauce in your area, then enter to win this giveaway for PayPal cash to order some for your family. Trust me when I say you’re going to want to try this sauce. It tastes amazing!! And don’t forget to scroll down to see what’s in the Perfect Pasta Kit you can win from Mezzetta Foods.
- 1 1/2 pounds ground beef
- 1 tablespoon grated garlic
- 1 tablespoon Italian seasoning
- 1 teaspoon onion powder
- pinch crushed red pepper
- salt and pepper to taste
- 12 ounces uncooked pasta
- 50 ounces (two jars) Roasted Garlic and Caramelized Onion Mezzetta Napa Valley Homemade Sauce
- Combine first six ingredients (ground beef through salt and pepper) in a medium mixing bowl. Using your hands, fold the ingredients together until combined.
- Roll out into 24 meatballs about 1 to 1 1/2 inches in diameter. Place a skewer through the right side of four meatballs, then run a second skewer through the left side of the meaballs and place on a plate.
- Preheat grill to high and grill 3 to 4 minutes on each side or until almost cooked through.
- While the meatballs are grilling, cook the pasta according to package directions omitting the salt and fat. Place the sauce in a large skillet on medium heat and bring to a simmer.
- When the meatballs are almost cooked through, remove them from the grill and place in the skillet turning to coat in the sauce. Allow the sauce to continue to simmer until the meatballs are coked through.
- Divide the pasta evenly between 6 plates. Top with one skewer of meatballs and sauce. Garnish with Parmesa cheese and serve with garlic bread.