A very warm and pleasing meal.

My only problem with spaghetti and meatballs is that I have never dished out a serving that is even close to the stomach size of the recipient. Meaning, the pile of noodles is massive, and the need to cover those noodles with sauce is a necessity.

In a way that is what spaghetti is all about though.

A bottomless pit of noodles and sauce…and that’s how I make it.

You can go in feeling like a champion, but no matter if you came to the table ready to eat a horse or not, you will still probably feel a little bit ashamed, seeing as your pile of spaghetti is not decreasing.

This picture doesn’t quite give a proper taste of the humiliating bowlfuls I served to my family, but this was our dinner.

• Easy Meatballs
  • 1 lb. ground beef
  • 1 egg
  • 1 C. breadcrumbs
  • 1/2 C. onion
  • 2 cloves garlic, minced
  • Preheat oven to 375°
  • Combine all ingredients.
  • Roll meat mixture into 1 inch balls.
  • Place on a cookie sheet and bake for 10 minutes, flip and bake for 10 minutes on other side.

Prepare these meatballs and add to any sauce you’d like.

No breadcrumbs? Simply toast one piece of bread and crumble and chop if needed.

No fresh onion? 2 Tablespoons minced onion and 2 Tablespoons water equals 1/2 Cup onion.

And a garlic trick for those without a cool Trudeau Garlic Press – use the flat side of a wide knife to mash the garlic clove before mincing.