Spaghetti and Meatballs
Description
This Italian meal of spaghetti and meatballs will bring back memories of grandma's kitchen. The meatballs are baked, not fried and the sauce is wonderful. Serve with a salad and garlic bread.
Ingredients
Meatballs:
1/2 lb. ground chuck, not lean
1/2 lb. ground pork
4 oz. dry bread crumbs
2 extra large eggs
2 oz. whole milk
6 oz. grated Romano
3 oz. grated Spanish onion
2 oz. finely diced fresh garlic
2 oz. finely chopped fresh Italian parsley leaves
2 oz. finely chopped fresh basil leaves
Tomato Sauce:
4 oz. olive oil
6 cloves garlic, finely minced
3 oz. onions, finely chopped
2- 28 oz. cans crushed tomatoes, San Marzano are good
10 basil leaves, thinly sliced
salt and pepper, to taste
1 dash sugar
Spaghetti:
1 lb. spaghetti
grated Parmesan cheese, for serving
Directions
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Meatballs:
Preheat oven to 350 degrees. Spray a baking sheet with olive oil cooking spray.
In a large bowl, combine all meatball ingredients. If the mixture is a little loose, add a bit more bread crumbs.
Use an ice scoop or loosely roll each meatball into about the size of a golf ball; place on the prepared baking sheet. Bake 35 - 40 minutes.
Tomato Sauce:
While the meatballs are baking, make the sauce. In a large pot, add olive oil and garlic; cook over medium-high heat until the garlic lightly browns.
Add onions; cook 5 - 7 minutes. Add crushed tomatoes, basil, salt, pepper and sugar. Simmer 15 - 25 minutes.
Spaghetti:
While the sauce is finishing cooking, prepare the spaghetti. In a large pot of well salted boiling water, cook spaghetti 3 minutes less than what is directed on the package.
Plate spaghetti, tomato sauce and meatballs; top each serving with the Parmesan cheese. Serve.