David’s Secret Sauce

Spaghetti/Meatball Recipe

I have a retailer in Murrells Inlet, SC, J & J’s Butcher Shop. I was down recently talking with the owner Jeff Gore about my pasta sauce. I didn’t feel like hamburger made the best meatballs with my sauce. He suggested I try his mixture of veal, pork, and hamburger. He gave me some to take home to make meatballs. His meat is perfect for my sauce. I like his mix instead of straight hamburger.

Below is my recipe - his on the next page. If any of you have a good meatball recipes, I would like to try it as well as publish it on this site with your permission.

My meatballs are pretty good. They lack a little something. Still working on them. See my recipe below:

My meatballs: I make small quantities because there are only two of us.

8 oz of the veal/pork/hamburger mixture
1/3 cup of Italian bread crumbs
1/2 cup diced onion
1 teaspoon minced garlic
1/4 teaspoon of coarse ground pepper
1/4 teaspoon lea/perrins
1/4 teaspoon oregano
1/4 teaspoon Italian seasonings

Mix all ingredients in a bowl. Make approximately 12 to 15 meatballs. They are small - I like them small.

Brown the meatballs in the oven at 400 degrees until done. Remove and pat down with paper towels.

Now for the hard part:

In a saucepan, add meatballs and cover with David’s Secret Sauce. Let simmer while the spaghetti is cooking.

In a large cooker, cook your spaghetti noodles to the desired doneness and strain.

Serve noodles in a bowl and put sauce and meatballs on noodles. Add Parmesan cheese and bread on the side. If you like wine, serve with a light and or fruity red wine.

Bon Apetit!