Spaghetti & Meatballs

By Janet-2

Ingredients

• Sauce:
• • 2 28oz can whole tomatoes in juice (San Marzano brand)
• • ½ medium onion, chopped
• • 1 garlic clove, finely chopped
• • Olive oil
• Meatballs:
• • ½ medium onion, finely chopped
• • 3 garlic cloves, finely chopped
• • ½ pound veal
• • ½ pound pork
• • ½ pound beef
• • 2 large eggs
• • 1 cup whole milk
• • 1 cup day old Italian bread or bread crumbs
• • 2 tbsp. olive oil
• • ¾ cup grated Parmesan-Reggiano cheese
• • 2 tbsp. parsley, finely chopped
• • ½ tsp. oregano
• • 1 tsp. lemon zest
• • 1/3 cup olive oil (if frying meatballs; if baking, no need)

Preparation

Step 1

Sauce:

Drain tomatoes. Reserve juice. Crush tomatoes with your hand. Add to the juice. Cook onions in olive oil over medium heat until limp. Add garlic and cook for several minutes. Stir in tomatoes. Add 1 tsp. salt and pepper. Simmer until thickened, 1 hour.

Meatballs:

Preheat oven to 350 degrees if baking meatballs.

Cook onions in olive oil for 10 minutes. Add garlic and cook for 3 minutes. Transfer to bowl to cool.

Soak bread in milk till soft – 5 minutes. Squeeze bread of excess milk. Discard milk. You can also use breadcrumbs as a substitute. Sprinkle about ¼ cup.

Mix onion mixture with bread, eggs, parmesan, parsley, oregano and lemon. Add salt and pepper.

Mold into balls with dampened hands.

If frying: heat ½ cup olive oil in heavy skillet. Cook meatballs over stove for 5 minutes over medium-high heat to brown. (Or bake meatballs on baking sheet for 15 minutes in 350 degree oven. Then add sauce and thicken for a few minutes).

After meatballs are done, add sauce and cook through for 20-30 minutes in saucepan.

Cook pasta and pour sauce over pasta. Serve with grated parmesan cheese.