Parish Spaghetti with Meatballs



Courtesy of Carlyn Smith

  • 1/2 cup olive oil
  • 1/2 cup all-purpose flour
  • 1 large yellow onion, finely diced
  • 3 stalks celery, finely diced
  • 1 green bell pepper, finely diced
  • 1/2 small can tomato paste
  • 2 tablespoons garlic, minced
  • 1 16-ounce can diced tomatoes
  • 3 cups chicken stock
  • 1 1/2 tablespoons Creole seasoning
  • 1 teaspoon red pepper flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 bay leaves
  • 2 tablespoons Steen’s cane syrup (or molasses or sugar)
  • salt and freshly ground black pepper to taste
  • meatballs (recipe follows)
  • spaghetti, cooked al dente according to package directions

In a large heavy sauce pot set over medium heat, heat oil until shimmering.

Stir in flour and cook, stirring constantly, until roux is a light peanut butter color, about 10 minutes. Add onion, celery, bell pepper, and tomato paste and stir well.

Season with salt and pepper and cook, stirring occasionally, until vegetables are wilted, 6 to 7 minutes.

Add tomatoes and garlic and cook until fragrant, 2 to 3 minutes more. Stir in chicken stock, seasonings, bay leaves and Steen’s syrup. Cover and simmer, stirring occasionally, until thickened and flavors marry, about 30 minutes.

Add meatballs, cover, and cook for 30 minutes more. Serve over hot spaghetti.



  • 1 pound ground chuck
  • 1/2 pound ground pork
  • 1 small white onion, finely diced
  • 1 tablespoon garlic, finely diced
  • 1 egg, beaten
  • 1 cup breadcrumbs
  • 2 tablespoons Creole seasoning
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1/2 cup grated Parmesan cheese

Preheat oven to 350°F.

Mix all ingredients in a large bowl using hands. Form into balls approximately

1 1/2 inches in diameter. Place on sheet pan (not touching) and bake until browned, 35 to 40 minutes.


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