Spaghetti and Meatballs

Tuesday July 1

Holt's stomach was a bit sensitive today, so we babied it with the classic Italian-American dish. He had already slow-cooked and frozen a batch of red gravy, so we were almost there. All we had to do was the meatballs, more or less from JoC: finely chopped onions, just enough bread crumbs to bind, and an egg (though we might try wine next time).
The only changes were adding a touch of allspice, for a meatier flavor (a trick from a Swedish meatball recipe); and broiling, rather than frying, to make it lighter.

Once the half-pound of spaghetti had boiled and been drained, we twirled it in the heated-up sauce, adorned it with meatballs, grated parmesan over the top, and sang a few verses of "On Top of Spaghetti, All Covered with Cheese." (We really didn't. We just ate it.)