spaghetti and meatballs

Spaghetti and meatballs is just a treat….at least as far as I am concerned.  I had to make dinner a day in advance and this is the perfect recipe for this. 


Two large veal knuckles

2 large carrots – diced into small cubes

2 large leeks – sliced into thin pieces

3 cans of chopped or crushed tomatoes

3/4 cup red wine

1 cup veal stock

1 1/2 tbsp. tomato paste

wrapped in a spice bag – 2 bay leaves, 2 twigs of thyme, 2 tsp. peppercorns

In a large deep pan cover the bottom with olive oil.  Once it gets hot add the veal knuckles and brown them.  Take them out once browned and set aside.  Add in the carrots and leeks.  Bring the heat down to medium and saute until the leeks start to brown.  Put the veal knuckles back.  Add the wine, bring to a boil and then turn down the heat to medium high and let the wine boil down until there is very little  left.  Add the spice bag, 3 cans of crushed tomatoes, veal stock and tomato paste, mix well.  Bring to a boil, add kosher salt to taste and then bring this down to a simmer.  Put a top on that is kind of askew so that just a little air gets in.  Let this sit on the stove for hours.  Honestly doesn't matter if it is 2 hours or 4.  Once you are ready to put it to bed, take out the veal knuckles and pull off whatever meat is on there and put it back in the sauce.  Salt to taste, cool and refrigerate. 


1 large sweet onion chopped up

1/2 lb. ground beef

1/2 lb. ground pork

1/2 lb. ground veal

2 cups panko

1 cup bread crumbs

1 cup milk

1 egg

1 tsp. dried thyme

1 tsp. dried oregano

1/2 cup grated Parmesan

1 tsp. kosher salt

Preheat oven to 350. 

Saute the onion in a small frying pan and cool  Mix together the bread crumbs and panko in a small bowl and pour the milk on top.  Mix it up with your hands.  Separately, mix together the meat until thoroughly combined.  Add the egg, dried spices and panko/bread crumb mixture to the meat then mix.  Add the  onions and mix again.  Really mix it up again with your hands.  Add the egg and mix more.  Add the Parmesan and salt, mix thoroughly.

On a parchment lined cookie sheet lay medium sized meatballs about an inch apart.  Bake until browned.  Cool and refrigerate.

Next day, take both the sauce and meatballs and mix together in a large pot.  Warm over a medium high heat until the meatballs are warmed throughout.  Serve.  This could probably stay a few days in the refrigerator.  Serve over pasta or even solo or in a sandwich.