Slathered in a plain red sauce or stuffed in a hoagie, it’s all good.
Meatballs help Laguna Woods Globe cooking columnist Carla Vigos best remember her mom. September is my birthday month. It’s a time for reflection of all the special times and people in my life. I love my Italian heritage, and I am a huge fan of the food – which for most Italians go hand in hand.
Spaghetti and meatballs is a comfort food memory. When the garlic hits the olive oil, it brings back memories of when I helped my mother in the kitchen.2 to 3 large garlic cloves, mincedMix all the ingredients in a large bowl. I mix with my hands and form balls, using about 1/4 cup per meatball. Meanwhile, make your red sauce or use jarred sauce, at least 48 to 72 ounces – enough to cover the meatballs. Heat sauce to a simmer in a large sauce pan. Add the browned meatballs and simmer on low for an hour. Be careful to stir the sauce gently, or you will end up with just a meat sauce and no meatballs.
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