Gord’s Spaghetti & Meat Balls

an original recipe by Gord Latta


  • 5 lbs of hamburger
  • 1-1/2 cups of breadcrumbs
  • 3/4 cup red wine
  • 1 large onion
  • 4 cloves of garlic
  • 4 eggs
  • 2 tablespoons Dijon mustard
  • 1-1/2 cups of grated parmesan cheese
  • salt and pepper to season
  • 3 tablespoons of Italian seasoning
  • 1 teaspoon of marjoram
  • 2 tablespoons of oregano
  • 1 teaspoon of thyme
  • 3 cans of tomato sauce (680 ml)
  • – three cheese
  • – original
  • 2 cans of tomato sauce (398 ml)

Preheat oven to 250 F. Note oven can be lower for longer simmer time (the longer the better) or higher for shorter simmer time if you’re in a hurry. But note that this should simmer for a minimum 4 hours.

Place bread crumbs into large bowl, pour red wine over mix until wine is all absorbed into bread crumbs. Grate the onion into mixture. Add garlic, eggs, mustard, parmesan, add seasonings. Mix well, form into meatballs, about 2 to 3 inches in size. Add three tablespoons of olive oil in large frying pan and heat. Once oil is hot place meatballs into pan and brown, DO NOT CROWD, work in batches.. Once meatballs are browned place into a large oven-proof pot, that has two cans of tomato sauce in already in bottom of pot. Once all meatballs are in pot add more tomato sauce to cover meatballs, bring to a simmer then place in oven. Oven should be at 250 degrees. Leave for 4-6 hours.
Makes approximately 40 meatballs.

Spaghetti Sauce:

  • 2 Tablespoons of olive oil
  • 5 lbs of hamburger
  • salt and pepper to season
  • 2 cups of celery
  • 2 cups of mushrooms; brown (Crimini) is my preference
  • 2 large yellow onion
  • 4 large cloves of garlic, minced
  • Tomato Sauce: I used the following for this batch. Or use your own and only as thick or as this as you like
  • – 2 cans of “Thick style” Four Cheese (680 ml)
  • – 1 can of “Thick style” regular tomato sauce (680 ml)
  • – 5 cans of tomato sauce (398 ml)
  • 1 can of diced tomatoes (398 ml)
  • 1 can crushed tomatoes (796 ml)
  • 3 tablespoons of Italian seasoning
  • 1 teaspoon of marjoram
  • 2 tablespoons of oregano
  • 1 teaspoon of thyme
  • 3 large bay leaves

In a pot heat oil add onion cook until soft, then add hamburger and brown. Once hamburger is browned add salt and pepper to taste. Then add celery, mushrooms and garlic. Stir in well and cook for 3 minutes. Add tomato sauce then the spices, stir well bring to simmer just slight bubbling on the surface. Place in oven with meatballs and leave for 6 hours.