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

Steps

1. Meatballs:
2. Preheat oven to 350 degrees. Spray a baking sheet with olive oil cooking spray.
3. In a large bowl, combine all meatball ingredients. If the mixture is a little loose, add a bit more bread crumbs.