Italian Spaghetti and Meatballs

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Ingredients

• Sauce:
• Meatballs
• 1/2 pound ground chuck
• 1/2 pound ground pork
• 4 ounces dried bread crumbs
• 2 extra large eggs
• 2 ounces whole milk
• 6 ounces grated Romano
• 3 ounces grated Spanish onion
• 2 ounces finely diced fresh garlic
• 2 ounces finely chopped fresh Italian parsley leaves
• 2 ounces finely chopped fresh basil leaves
• 4 ounces olive oil
• 6 cloves garlic, finely minced
• 3 ounces onions, finely chopped
• 2 28-ounce cans crushed tomatoes
• 10 basil leaves, thinly sliced
• Salt and pepper
• 1 dash sugar (optional)
• 1 pound spaghetti
• Grated Parmesan cheese, for serving

Details

Servings 1
Adapted from today.com

Preparation

Step 1

For the Meatballs:

Preheat the oven to 350°. Spray a baking sheet with olive oil cooking spray.

In a large bowl, combine all of the ingredients. If the mixture seems a little loose, add more bread crumbs.

Loosely roll each meatball into about the size of a golf ball and place on the baking sheet. Bake for about 35 to 40 minutes.

For the Tomato Sauce:

In a large pot, add the olive oil and garlic and cooker over medium-high heat until the garlic lightly browns.

Add the onions and cook for about 5 to 7 minutes. Add the crushed tomatoes, basil, salt and pepper. You can also add the optional sugar at this time if you like a sweeter sauce. Simmer for 15 to 25 minutes.

For the Spaghetti:

In a large pot of boiling salted water, cook the spaghetti for 3 minutes less than what is directed on its package.

Once the spaghetti, tomato sauce and meatballs are plated, top each dish with the Parmesan cheese before serving.