Best-ever Spaghetti and Meatballs

By JAmero4702

Ingredients

• Meatballs
• 3 slices white bread
• 1 lb ground beef
• 3/4 lb ground pork
• 1/3 cup grated parmesan cheese
• 1 egg
• 3 Tbs chopped fresh parsley
• 1 clove garlic, minced
• 3/4 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/8 tsp pepper
• Sauce
• 2 Tbs olive oil
• 1 small onion, finely chopped
• 2 large cloves garlic, minced
• 3 Tbs sugar
• 3/4 tsp dried basil
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried oregano
• 1/3 cup red wine
• 2 cans (28 oz) crushed tomatoes with basil
• 1 package (16 oz) spaghetti, cooked
• 1 Tbs chopped fresh parsley
• Shredded Parmesan cheese, optional

Preparation

Step 1

Meatballs:
Preheat oven to 425 degrees. Coat jellyroll pan with cooking spray. Combine bread with 1/2 cup water, set aside 5 minutes. Add beef, pork, parmesan, egg, parsley, garlic, basil, oregano, salt and pepper to bred mixture. With mixer at medium sped beat until combined, about 2 minutes. Shape into 24 balls; place pan in oven. Bake turning once, until browned, 10 minutes per side.

Sauce:
In pot heat oil over medium-high heat. Add onion, garlic, sugar, basil, salt, pepper and oregano; cook , stirring until tender; 3 to 4 minutes. Add wine; cook 1 minute. Stir in tomatoes; bring to a boil. Add meatballs. Reduce heat to medium. cook until meatballs are no longer pink in centers, about 30 minutes. Serve spaghetti with meatballs and sauce, sprinkle with parsley and cheese.