The origins of spaghetti and meatballs comes from the effort of average families using leftovers to extend their food and save money. When times are tough, waste not.
However, as with most of us, these comfort foods are a tradition that brings back memories. And using additional ingredients, can become a delicacy.
Traditional meatballs can be made large or small, but I prefer the bite size. They cook more evenly and are less of an obstacle for the younger persons at the table.
Adding day old crustless sourdough bread, finely chopped onions, oregano, grated parmigiano cheese, eggs, parsley, salt and pepper to the meatballs creates a very enjoyable flavor and consistency.
You can use the traditional red pasta sauce, or add mushrooms and peas to the pasta with a small amount of alfredo sauce.
As another alternative, you can extend Tuna for the meatballs and have a great dish was well.
Pasta works very well for large family gatherings as the prep time is short, you can pre-cook the pasta al dente , prepare the meatballs and sauce ahead of time, thus giving you time to enjoy the gathering and put the food out in less time and less cost.