Have you heard about drop meatballs with spaghetti? It’s a trendy, and I think smart and quicker, way to make meatballs and spaghetti. Basically, you use a scoop to form meatballs which you then brown in a bit of oil just on one side before adding aromatics and tomatoes to form a sauce.
Since my time for preparing meals gets away from me because of outdoor chores this time of year, like tilling the gardens and boiling up maple sap for syrup, I like the idea of fuss-free meatballs. This updated version uses dried herbs instead of fresh, since here on our little patch of heaven, it’s still too cold for planting most herbs outdoors.
Spaghetti with drop meatballs and tomato sauce
My friend and chef, Giovanna Trimpe (author of Holy Chow and Gluten Free Holy Chow cookbooks) would scold me for using oregano. “Basil only in pasta sauce,” Giovanna says.
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