Spaghetti and Meatballs

Fall is in the air!  I can smell it, feel it, hear it and taste it!  The early morning chill in the air calls for two cups of coffee and breakfast on the back porch in sweat pants and a hoodie.  Open windows while you're sleeping and lots of snuggling during the night to ward off the threat of a chill.  An extra blanket thrown over the bottom of the bed to pull up over yourself for an afternoon nap.  Spaghetti sauce simmering on the stove all afternoon while the kids are out enjoying the beautiful weather exploring the creek and nearby field.  As my daughter says, "It's perfect adventuring weather!".  Yes, my dear, it is perfect adventuring weather! 

They spent 5 hours outside today.  How do I know that?  Because, my little man who would rather spend 5 hours on video games was forced to go outside and enjoy today's weather.  He kept track of the hours...  When he came home from his adventures and stepped in the door he took a big inhale and a huge smile broke across his face.  The spaghetti sauce was simmering away and there was an Apple Cake in the oven (will be posted later).  This is what makes home, home.  I hope this is one of the many happy memories my kids recall when they think back on their childhood.

Rotini and Meatballs
Yield: 12 servings

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Ingredients for the Meatballs:

• 4 sprigs fresh rosemary
• 12 Saltines
• 2 heaped t. Dijon mustard
• 1 lb. ground beef, pork, or mixture of the two - I always use a mixture of the two
• 1 heaped T. dried oregano - I used Thyme today
• 1 large egg
• Sea salt and black pepper
• olive oil

 Ingredients for the Sauce:

• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28-ounce) cans whole peeled tomatoes
• 2 t. salt
• 1 t. white sugar
• 1 bay leaf
• 1 (6-ounce) can tomato paste
• 3/4 t. dried basil
• 1/2 t. ground black pepper
• 24-ounce box of pasta - we like to use Rotini

Instructions for the Meatballs:

1. Pick the rosemary leaves off the woody stalks and finely chop them. Place the crackers in a baggie and finely crush them. Add to the bowl with the mustard, ground meat, chopped rosemary, and oregano (or thyme). Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs - you should end up with @ 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a plate, cover, and refrigerate until needed.

Instructions for the Sauce:

1. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Meanwhile, cook pasta according to box directions. Serve.

Adapted from Allrecipes.com and Jaimie's Food Revolution - love that book!

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Servings: 1

Calories:  729

Total Fat:  28.5 g

Cholesterol:  117 mg.

Sodium:  1494 mg.

Protein:  40.6g.

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