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The Boston Globe

Food & dining

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.

SHOPPING LIST

(For spaghetti and meatballs, soup)

Continue reading below

2 pounds ground beef

¾ cup whole or low-fat milk

2 eggs

¾ cup grated Parmesan

1 cup frozen peas

2 onions

3 carrots

3 stalks celery

½ pound baby spinach

3 cloves garlic

Few sprigs fresh parsley

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.
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