Spaghetti and Meatballs

 

Ingredients:

  • Extra-virgin olive oil

  • 1 onion, chopped

  • 2 garlic cloves, minched

  • 2 tablespoons roughly chopped fresh parsley

  • 1/3 italian bread crumbs or

  • 1 cup milk

  • 5-6 pieces white bread

  • 2 pounds ground beef

  • 1 pounds ground pork

  • 2 large eggs

  • 1/2 cup freshly grated parmesan cheese, plus more for serving

  • 1 teaspoon garlic powder

  • Kosher salt and freshly ground black pepper

  • Pasta Sauce, recipe follows, or good quality jarred tomato sauce

  • 1 pound spaghetti

Directions:

Bring a big pot of salted water to a boil for the spaghetti.  Pour enough milk over the bread in a bowl to moisten and let it soak.
Combine the meats in a large bowl. Add the breadcrumbs, egg, parsley, garlic powder and parmesan and season generously with salt and pepper.  Use your hands to squeeze the excess milk out of the bread and add that to the bowl.  Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough.  Shape into nice looking 1-2 inch meatballs.
Preheat the oven to 400 degrees
Heat the pan over medium heat and add 2 tablespoons oil.  Brown the meatballs on all sides, about 10 minutes. Put them into a baking sheet.   Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
Meanwhile, cook the spaghetti in the boiling water.  Drain.  Plate noodles.  Spoon the meatballs on top of the spaghetti.  Spoon on the sauce and garnish with parsley and Parmesan. Serve immediately.

 

 

Tomato Sauce:

2 tablespoonsextra virgin olive oil

1 medium onion, chopped

3 garlic cloves, chopped

1 (28-ounce) can crushed tomatoes

1 (28-ounce) can italian style diced tomatoes

1 small can tomato sauce

1 small can tomato paste

Kosher salt and freshly ground black pepper

1/4 cup fresh parsley

1 tablespoon italian seasoning

2 tablespoons sugar (if it still tastes acidic from tomatoes you can add more)

1/4 teaspoon cinnamon (I know this sounds weird but it gives it a little something extra)

1 teaspoon garlic powder

 

Directions:

 

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes), italian seasonning, sugar, cinnamon and garlic powder. Taste and adjust seasoning with salt and pepper and sugar. Bring to a boil, stirring for a few minutes with a wooden spoon. Reduce the heat to low, cover and let simmer for 45- 60 minutes. Stir in the fresh parsley and season again.