Oh, how I miss 80s movies!
John Hughes flicks, in particular, are my favorites.
My most-loved scene in The Breakfast Club is when they all sit down to eat lunch and you get a peek into each personality through their food choices.
While my hubby would totally be Andrew (multiple sandwiches, a carton of milk, a bag of each cookies and chips, an apple, and a banana), I would be a cross between Claire (sushi) and Brian (PB and J sandwich, soup, and apple juice), in that some days I feel a bit more food trendy and some days I want a meal that reminds me of being a kid.
Spaghetti and meatballs is definitely a latter selection.
My dad used to make the best spaghetti, often times accompanying it with Italian sausage instead of meatballs, but his sauce is what really made the dish, as is the case generally speaking.
On a Claire day, I would be eating this meal with spaghetti squash or ‘zoodles’, but the Brian in me would choose a whole wheat (or spelt, in this case) angel hair pasta. Obviously, you can eat this either way the wind blows you.
Though I don’t have the secret to my dad’s sauce, I’ve created an easy one that I think would compliment any chosen noodle deliciously!
Topped with a few moist and flavorful meatballs, this makes a killer dish for both adults and kids, and it all comes together in a relatively short amount of time!
- SAUCE:
- 2 T. olive oil
- 1 c. yellow onion, chopped
- 3 garlic cloves, minced
- ¼ t. red pepper flakes
- 1 t. dried oregano
- ½ t. sea salt
- 3 c. tomato puree (not sauce)
- 1 c. water
- 2 T. fresh basil or parsley, chopped
- MEATBALLS:
- 1¼ lbs. ground beef
- 2 garlic cloves, minced
- 1 egg
- 2 t. soy sauce
- ½ c. quick oats (I use Country Choice Organic Oats)
- ¼ c. grated parmesan
- ½ t. dried oregano
- ¼ t. dried basil
- salt and pepper
- noodles, of your choice (one pound, if using regular pasta)
- chopped parsley, for garnish
- grated parmesan, for serving
- FOR THE SAUCE:
- Heat the oil and add the onion and a dash of salt.
- Saute for five minutes.
- Add in the garlic, red pepper flakes, oregano and salt.
- Saute 30 seconds.
- Pour in the sauce and water, stirring to combine everything.
- Simmer on low for 10-12 minutes, until slightly thickened.
- Stir in basil or parsley.
- FOR THE MEATBALLS:
- Preheat the oven to 425 degrees.
- Mix all the ingredients together until well combined.
- Roll the mixture into 20 equal-sized meatballs and place them on a parchment paper-lined baking sheet.
- Bake 10-12 minutes until no longer pink in the middle.
- Once baked, transfer them to a plate lined with a couple of paper towels to soak up any excess fat.
- Serve with noodles of your choice, extra fresh parsley or basil, and grated parmesan cheese.
Inspired by this recipe
Again, feel free to use any noodle or zoodle of your choice, but for this recipe, I love this spelt angel hair pasta…
In staying with my Hughes movie theme, I leave you with one of my favorite BF quotes: ‘We’re all bizarre, some of us are just better at hiding it…’
What is your Breakfast Club personality?
Shared with: Create It Thursday
MaryBeth | The Thrive Blog
I am such a sucker for classic spaghetti. It must be the 80’s baby in me whose mama made it for her as soon as I could chew!
MB
Lea Andersen
Whew! Can I make it an Eastern way? Like putting some hk dim sum instead of meatballs as toppings? I wonder how these two will taste like if I used it together. This makes me drool anyways =)
Thalia @ butter and brioche
It’s been too long since I’ve had classic spaghetti and meatballs. Just divine!
Kari Peters
This looks like just the comfort food I’ve been craving on this cold and rainy day!
Mike@TheIronYou
I’m so hungry after looking at that amazing dish. I love so much spaghetti and meatballs!
Matt
LOVE this with those baked meatballs. Perfect!
Lauren
Thanks so much Matt! 🙂
dawn
it’s weird… i can identify w/ each personality. i was the one who had all of those types as friends and i wasn’t part of a any group. can you believe that movie is 30 yrs old??!!!!
boy, that makes me feel very old!
THIS MEAL LOOKS AWESOME. it’s 8:22am and i could eat that right now 🙂
and ask your dad for his save recipe! he HAS to pass it on.
Lauren
Thanks Dawn! Lol, I know about BC, I can’t believe it’s that old either! 🙂