We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
It's not an Italian dish (it's an invention of Italian-Americans, poor immigrants from southern Italy who found they could afford meat in America), and it gives adults heartburn, but American kids seem to love it and it's easy to make.
I LOVE spaghetti and meat balls. Reminds me of my college days and the early days of our marriage. Sometimes we'd put Lima beans in or corn in (meatless to stretch a dollar) and sometimes Italian sausage. Also love those hole in the wall family run Italian restaurants on the east coast with meatball grinders (needs to be on a really good bread with a real crust). Heaven. I even have a soft spot for spaghetti - o's. After all, isn't the context of food just as important? Oh the joy of a meal with the people and in the places we love (new, familiar or existing in the heart only any more)!
Just thought I'd check back in because I'm eating some Beefaroni right now. In related news, on the weight-loss front I'm down 130 pounds. Crazy, huh? The emphasis has shifted from weight to losing that last little bit of jiggle; I'm aiming at 7% total body fat. There was absolutely no science involved in how I did this though, due to the fact that I'm apparently scientifically illiterate. Who knew? My getting it done was sort of like Chauncey Gardner walking on water in Being There. Didn't know it can't be done so I went out and got it done the wrong way. Surprise! (And they said it couldn't be done).
Anyhoo, when I cook pasta I put the pasta in the sauce, too, but right now it's Beefaroni for me.
Add a little anchovy paste (careful here) to a good store bought marinara. Combine sauce in pan with cooked and drained pasta. Form meatballs around a pitted green olive. Link style Italian sausage. Transfer to a baking dish. Top with roasted red pepper, mozarella and a little parmesan. Under the broiler just long enough to melt the cheese. Chianti goes nicely.