Spaghetti and red sauce is something that just about everyone can agree on. It’s just delicious, and comforting, and tastes like childhood. Meatballs, however, can be a little tricky once food restrictions come into play.
My approach to food restrictions is to really nail the main part in a way that everyone can enjoy, and tailor the easier things based on diet. These meatballs have so much flavor and pair perfectly with the sauce, and they’re friendly to so many diet types. And if you’re vegan, just make the sauce and you’ll still love it! It’s all just really good and will definitely earn its spot in the rotation.
Our wood grain Shaker cabinet fronts were designed for busy, high-traffic homes like ours. Clad with durable textured thermofoils, this line is compatible with Sektion, Akurum, Godmorgon, and Besta cabinets from IKEA. It's the perfect, practical way to add the warmth of wood to all the rooms of your home.
We have teamed up with Loloi to create a line of rugs that are as affordable as they are beautiful. This collection houses a great mix of traditional and modern rugs, in cottage-y colorways, as well as vintage-inspired beauties that you’ll want to roll out in every room.
We partnered with Stuga on a line of hardwood floors — The Ingrid is really livable, and the color is very neutral. It doesn’t lean warm or cool, it’s that just right in-between. We have really loved putting it everywhere in our house. It’s the best jumping-off point for design, no matter your interior style. In addition to being beautiful, Ingrid is really durable — we have three kids, and we always have a home construction project going on. Ingrid stands up to it all.
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Looks like a lot of ingredients and work to make everything homemade like this… how often do you guys cook?
Every night :)
I noticed in both this recipe and the fall gnocchi recipe (which I enjoyed very much) that you add oil and vinegar to your pasta water. Can you explain the benefit? Most recipes recommend not adding oil to pasta water because it prevents the sauce from sticking to the pasta.
I use the oil as it keeps the pasta from sticking to itself, and I also like the flavor the oil adds.
Where did you get the white bowls? Thanks!
World Market! The white isn’t available right now but you can see the gray here.
I’m really loving the cooking videos. I made the roast chicken for Friday night and there were no leftovers at all:) I’m looking forward to trying this recipe. I don’t eat pork, any suggestions for substitution? Thanks
sub all the meat for 3 lbs of higher fat beef (80/20), and mix in some ground fennel, allspice, salt, pepper, and garlic powder with it.
Just commenting to remind you how lovely it is that you can eat spaghetti sauce and Italian sausage! I can eat dairy, but am grain and nightshade intolerant, the latter item meaning no tomatoes, potatoes, red/bell/hot peppers, or eggplant. Truly, enjoy your delicious sauce and be blessed :)
…My doctor actually JUST pulled me off nightshades. Ahhh, they were my heaven sent. We’ll see how I do.
The sausage was just ground sausage – not links?
They were uncooked links that I removed the casing from. So, both I guess. :)