LUCY BURDETTE: Some days I simply crave good old-fashioned spaghetti and meatballs. But most traditional versions are loaded with sodium and thus off-limits to me. But this enormous basil plant was calling to me: Lucy! Lucy! spaghetti! spaghetti!
How could I refuse? I've tried a few other recipes, but this one really stood out. (And my hub loved it too!) I happened to have some low-sodium corn muffins in the freezer, but you can improvise if you're not so lucky.)
Ingredients for the meatballs

Two low-sodium corn muffins (or 2 slices bread)
one egg
1/4 cup milk
One half onion, chopped finely
One clove garlic, ditto
One half teaspoon dried oregano
Freshly ground pepper
Half a teaspoon Jane's Crazy mixed-up pepper

Mix all ingredients together and fashion the mixture into meatballs, size of your choice. Place these on a baking sheet covered with parchment paper and bake at 350 for about 20 minutes. Turn them halfway through so both sides have a chance to brown. Set these aside on paper towels to drain.
For the sauce

One onion, chopped
One large clove garlic, chopped
1 teaspoon dried oregano
Three-quarter teaspoon dried hot red pepper flakes, or to taste
4 to 6 large basil leaves, shredded
1 teaspoon sugar, or to taste

Sauté the garlic and onion until soft, and then add the oregano and pepper. After a few minutes of simmering, add the tomatoes. Cook these ingredients together for about 30 to 45 minutes, then add the basil and simmer again.

Taste the sauce to see if it's to your liking – I added a teaspoon sugar.

The flavors will meld together nicely if you make this a day ahead. Serve on good-quality pasta with fresh grated Parmesan on the side. And something green of course.

The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?
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Oddly enough, I find that tomato sauces benefit more from sugar than from salt. And I think baking meatballs is the best way to go. I recently made a recipe that was supposed to be an Ikea copy. It wasn't! You won't see me posting it here. : (
ReplyDeleteYes on the sugar and the baking--I just took a tray of them out of the oven!
DeleteSpaghetti and meatballs is a great, staple meal, and I love the word "herbalicious"! Your photos with fresh basil remind me that I have to use my herbs. Luckily, both my basil, oregano and other Italian herbs are still growing well on my balcony planters in Ontario...a full 6 weeks longer than last summer!
ReplyDeletethanks Grace! Do you try to bring the herbs inside? I do have a nice rosemary bush in the kitchen and I'm going to try bringing my thyme in...
DeleteYes, I bring my rosemary and bay leaf plant inside for the winter. The oregano and mint usually survive indoors too. But this is fresh basil's last hurrah. I already made 3 big batches of basil pesto (not pistou) in September.
DeleteTerrific idea.
ReplyDeleteI have a giant basil plant that needs some pruning before nasty Matthew hits.
go away Matthew! You've caused too many problems already.
DeleteWe were lucky in the Boca area--some rain and wind, but nothing of consequence.
DeleteLovely recipe, Lucy/Roberta! I also love baked meatballs and I will be trying these. XO
ReplyDeletethanks MJ xo
DeleteYes, Killer Takeout is on my bookshelf! Very good!
ReplyDeleteLooks amazing. Will have to try this since I have a good bit of basil that needs harvesting. Thanks!
ReplyDelete