Spaghetti and MeatballsRecipe preview on Faxo
Recipe

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
- 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.
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