I have a good old standby sauce that I use, but I also have a bajillion pounds of basil that need to be used up, and this seemed like a good time to give a different recipe a go – especially one that could be canned. This was outstanding, and pretty easy (if labor intensive). I’ll be making this one again for sure. It has a little bit of a kick, and will be great in both pasta or vegetable dishes.
We don’t do pasta very often, but I really, really love spaghetti and meatballs. I made these guys with my usual Classic Tomato Sauce and it came out well. I cooked 3-5 meatballs in the sauce and baked the rest, which worked out well for us since I didn’t bust out the huge stock pot this time. I have a long-standing meatball recipe I have used (along with my Uncle’s stock pot!), but modified it a bit this time using an Ina Garten recipe and was pleased. Great, tender meatballs…makes about 12-15 of them, unless you like big ones.