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Eddie Sugawara

Culinary Resource Manager at Central Market Mill Creek

Eddie Sugawara may be new to the Central Market family but he’s been a member of the Mill Creek neighborhood since he was six, when this area was nothing but a field. “But I’ve shopped here since it opened and my wife was pregnant with our first child. I’ve always felt safe here,” Eddie said.
Eddie has an extensive background in food. His father and mother managed a Seattle Benihana so he spent much of his childhood in the restaurant, washing dishes, learning to cook and feeding hungry customers. Food is family and has been his livelihood, in one form or another, for the last 20 years.
“I love comfort foods. Meals that bring people home,” Eddie said. “I’m not a doctor or a nurse, but I can help by introducing people to really good food. It’s such an important part of comforting each other during tough times.”
He cooks dinner with his daughters, now 4- and 6-years-old, and loves to teach them kitchen tips and an appreciation for good ingredients, which Central Market has in abundance. “I’m not going to blow you away with my chef knife skills,” Eddie explains with a smile. “I just want to give you great ideas and inspiration to bring home to your family.”

​A fresh green salad, crusty, fresh-baked bread and a bottle of Italian Sangiovese wine

​Make lots of extras for easy weeknight meatball sandwiches. Fill some fresh hoagies, smother in sauce, top with mozzarella and melt in the oven.

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Old-Fashioned Spaghetti and Meatballs


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  • Olive oil
  • 1 large onion, diced
  • 1 (28 ounce) can diced tomatoes
  • 1 (28 ounce) can tomato puree
  • 1 (6 ounce) can tomato paste
  • 3 tablespoons sugar
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 1 pound spaghetti, cooked according to package instructions
  • Meatballs:
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 2 eggs
  • 1/2 cup bread crumbs
  • 3 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground black pepper


Heat a large, heavy-bottomed soup pot or Dutch oven over medium-high heat. Coat bottom of pan with oil.
Add onions and sauté until translucent.
Spoon half of onions into a mixing bowl to cool.
Add remaining sauce ingredients and stir to combine.
Rinse tomato cans with about 1/4 cup water each and add to sauce. Season with salt and pepper.
Reduce heat to a low simmer.
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Add meatball ingredients to bowl with cooled onions. Season with salt and pepper.
Mix by hand and roll into small balls (about 1 1/2 inches).
Place on baking sheet and lightly brush with oil.
Bake for 10-15 minutes, or until nicely browned.
Add meatballs to sauce. Simmer over low heat for 2 hours, stirring occasionally.
Serve over hot spaghetti.

Makes a great meatball sandwich, too!
Recipe from Central Market Mill Creek - Culinary Resource Center
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