Our original plan involved hoarding all the spaghetti sauce we canned until winter but this week, three of the five children were home. So we decided to open a jar and planned a traditional Sunday dinner. We made Italian bread, meatballs, salad, and our favorite summer pie with the blackberries and blueberries we picked. While we prepared dinner, the kids sat at the table catching up, laughing and talking. As we looked around the table, we realized that this is why we picked the berries, blanched, chopped, simmered and canned.
The final lesson was apparent to us at last. How could we have thought, even for a moment, that we should save the sauce until winter? The kids were here. Who better to share this meal with? Those jars didn’t belong in the pantry, they belonged in the pot.
THE MENU: PASTA WITH OUR HOMEMADE SPAGHETTI SAUCE AND MEATBALLS, HOMEMADE ITALIAN BREAD, SALAD, SUMMER BERRY CRISP.
- 1lb. ground beef
- 1 lb. ground pork
- 3/4 cup dry bread crumbs
- 1 medium onion, finely chopped
- 1/2 cup milk
- 1 egg
- 2 tbsp. parmesan cheese
- 1 tbsp. snipped parsley
- 1 1/2 tsp. salt
- 1/2 tsp. fresh oregano
- 1/4 tsp. ground pepper
Mix all ingredients well. Shape mixture into 1 to 1 1/4 inch balls. Bake uncovered on cookie sheet at 350 degrees until light brown about 20 minutes. I always cooked my meatballs in the sauce. I learned this is the traditional Italian way.