Food & dining
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    Sunday Supper

    Mini meatballs on top of spaghetti and in a hearty soup

    Spaghetti and meatballs.
    Karoline Boehm Goodnick for The Boston Globe
    Spaghetti and meatballs.

    Tender meatballs should begin with a traditional mixture of bread crumbs and milk known as “panade.” Form mini rounds, no bigger than large marbles, and use a light touch. Rough edges will brown nicely in the oven and help absorb the tomato sauce later. Toss spaghetti with meatballs and sauce and top each plate with torn fresh basil for color and freshness. Transform leftover sauce into hearty bowls of meatballs and veggies that have comforting tastes. Simmer gently to avoid breaking up the bite-size balls. Your weekend effort yields robust weeknight flavor.

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    (For spaghetti and meatballs, soup)

    2 pounds ground beef

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    ¾ cup whole or low-fat milk

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    2 eggs

    ¾ cup grated Parmesan

    1 cup frozen peas

    2 onions

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    3 carrots

    3 stalks celery

    ½ pound baby spinach

    3 cloves garlic

    Few sprigs fresh parsley

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    Few sprigs fresh basil

    Few sprigs fresh oregano

    Salt and pepper

    4 tablespoons olive oil

    4 cups beef stock

    2 cans (28 ounces each)

    diced tomatoes

    1 cup soft white

    bread crumbs

    1 pound spaghetti

    ½ teaspoon crushed

    red pepper

    1 teaspoon smoked paprika

    Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com.