Georgia’s Spiggetta (Spaghetti and Meatballs)

Georgia’s Spigetta (Spaghetti and Meatballs) is from my grandmother’s aunt. These handmade meatballs and marinara sauce are full of rich flavour! Aunt Georgia was a wonderful cook. We have many recipes handed down from her. In fact, growing up, our Christmas table was never complete without a bowl of Aunt Georgie’s Salad. Georgia’s Spiggetta Meatballs (spaghetti and meatballs) is a simple, sure-to-impress recipe. Perfect when paired with garlic bread and Caesar salad!

This wonderful, old, stained paper, with my grandmother’s handwriting scrawled across it, is titled ‘Spiggetta meat balls’. I’m not sure if this was a typo for spaghetti, or if that is really what it’s called. Regardless, “Georgia’s Spiggetta Meatballs (spaghetti and meatballs)” remains a classic.

This is equally delicious, whether you are making it with fresh tomatoes and homemade pasta, or if you opt for canned tomatoes with packaged noodles!

Aunt Georgia

Georgia was quite the character. My grandmother would tell me stories about her, I think she must have been a favourite aunt. Georgia was the oldest child in her family. She had six younger siblings. Georgia was her mother’s helper since she was the oldest. When her mother went into labour with one of Georgia’s younger siblings, she sent Georgia to a neighbours house so the lady could come help her with the birth.

Apparently Georgia got sidetracked with some friends on the way there and she ended up going with them to hunt for tadpoles in the creak near by. So, the help never came and Georgia’s mother ended up having the baby alone in the kitchen!

Since this was a story that seemed to be passed down to everyone in my family it must have been an incident Georgia never got to live down with her mother!

From all of the stories I was told about Georgia that is my favourite! What a naughty child!

Ingredients

Meatballs

1 lb lean ground beef

3 Tablespoons crushed soda cracker crumbs

3 Tablespoons sweet cream (I wasn’t sure what sweet cream was, so I used heavy cream)

2 cloves crushed garlic

salt and pepper (to taste)

oil (to pan fry)

Sauce

3 cloves garlic

1-2 Tablespoons of oil (to pan fry)

½ teaspoon brown sugar (or to taste)

½ teaspoon red chili flakes (or to taste)

½ teaspoon basil

½ teaspoon oregano

1 cans tomato paste

1 can of diced tomatoes*

Spaghetti noodles*

* Alternatively, you can make this recipe with fresh cooked tomatoes and homemade pasta.

For garden fresh tomatoes:

Step 1

Simply slice your tomatoes into chunks and simmer in a covered pot until they are tender and able to be mashed. (About 30 mins)

Step 2

Cool slightly and blend with an immersion blender.

*Alternatively, if you do not like any skin in your sauce:

• Bring a pot of water to a boil in a large saucepan and get ready a bowl with cold water and ice.
• Score the bottom of the tomato skin with an X.
• Place the tomatoes, a few at a time, in the boiling water for about 30 seconds.
• Remove with a slotted spoon and place in an ice bath.
• Once cool enough to handle, you can easily remove the skins. After this step you can then stew the tomatoes as in Step 1.

For Homemade Pasta

Click on the link Here for tutorial on Making pasta from scratch.

Method

1. In a large bowl, combine all of the ingredients for the meatballs, not including the oil. I used my hands to mix everything.
2. Form into balls and fry in a med pan with oil. Don’t over crowed the pan. Cook until lightly browned, turning a few times (this step is just to brown the outside not to fully cook the meatballs).
3. Remove from pan and set aside.
4. For the sauce, sauté 3 cloves of crushed garlic.
5. Add the brown sugar and red pepper flakes.
6. Stir in 1 can of tomato paste and the canned (or fresh) tomatoes.
7. Cook all together. Add back into the pot the fried meatballs.
8. Turn the heat down to simmer (low). Cook covered for 2 hours, stirring occasionally. If it starts to becomes too thick, add water.
9. To serve, spoon over cooked spaghetti noodles. Sprinkle the top with grated cheese such as parmesan or Romano.

Georgia’s Spiggetta, Spaghetti and meatballs

flour and filigree

Bold, rich tomato sauce with juicy from-scratch meatballs.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine American, Italian

Servings 8 people

Calories 776 kcal

Ingredients

  

Meatballs

• 1 lb ground beef
• 3 Tablespoons cracker crumbs
• 3 Tablespoons sweet cream I used heavy cream
• 2 cloves crushed garlic
• salt and pepper to taste
• oil any oil to pan fry

Sauce

• 3 cloves garlic
• 1-2 Tablespoons oil any oil to pan fry
• ½ teaspoon brown sugar or to taste
• ½ teaspoon red chili flakes or to taste
• ½ teaspoon basil
• ½ teaspoon oregano
• 1 can tomato paste
• 1 can of diced tomatoes*
• Spaghetti noodles*

Instructions

 

• In a large bowl, combine all of the ingredients for the meatballs, not including the oil.
• Form into balls and fry in a med pan with oil. Don’t over crowed the pan. Cook until lightly browned, turning a few times (this step is just to brown the outside not to fully cook the meatballs).
• Remove from pan and set aside.
• For the sauce, sauté 3 cloves of crushed garlic.
• Stir in 1 can of tomato paste and the canned (or fresh) tomatoes.
• Stir in the sugar and pepper flakes.
• Cook all together. Add back the fried meatballs.
• Turn the heat down to simmer. Cook covered for 2 hours, stirring occasionally. If it starts to becomes too thick, add water.
• To serve, spoon over cooked spaghetti noodles. Sprinkle the top with grated cheese such as parmesan or Romano.

Keyword beef, pasta, tomato