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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 pound(s) ground beef |
3/4 pound(s) ground pork |
3 clove(s) garlic minced |
3/4 cup(s) fine bread crumbs |
2 whole(s) eggs |
3/4 cup(s) freshly grated parmesan cheese |
1/4 cup(s) flat-leaf parsley minced |
1/4 teaspoon(s) salt |
freshly ground black pepper |
splash of milk |
1/2 cup(s) olive oil |
1 whole(s) yellow onion diced |
3 clove(s) garlic minced |
1- 28 oz can(s) whole tomatoes |
1- 28 oz can(s) crushed tomatoes |
1/2 cup(s) white or red wine (optional) |
1/4 teaspoon(s) salt |
1 teaspoon(s) sugar |
freshly ground black pepper |
1/4 cup(s) flat-leaf parsley minced |
8 whole(s) fresh basil leaves, chiffonade |
2 pound(s) spaghetti cooked to al dente |
Directions:
1. To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan,
2. eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix
3. together well with hands. Roll into 25 1 1/2-inch balls and place on a
4. cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm
5. To brown the meatballs, heat olive oil in a heavy pot or large skillet over
6. medium-high heat. Add meatballs 8 at a time, turning to brown. Remove
7. and drain on a paper towel after each batch. Set meatballs aside.
8. In the same pot, add the onions and garlic and cook for a few minutes, or
9. until translucent. Pour in whole tomatoes, crushed tomatoes, and wine, if
10. using. Add salt, pepper, sugar, and parsley. Stir to combine and cook over
11. medium heat for 20 minutes.
12. Add meatballs to pot and stir in gently. Reduce heat to a simmer and
13. cook for 30 minutes, stirring very gently a couple of times during the
14. simmer.
15. Just before serving, stir in basil if using.
16. Serve over cooked spaghetti. Sprinkle with extra Parmesan.
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