Spaghetti and Meatballs

By mahto

Ingredients

• 8 ounces 80% lean ground beef chuck
• 8 ounces lean ground pork
• 1 garlic clove, minced
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 cup finely chopped cremini mushrooms (about 4 medium mushrooms)
• 1 large egg, lightly beaten
• 1 cup panko breadcrumbs
• 2 teaspoons sea salt
• 1 tablespoon extra-virgin olive oil
• 1 box (14.5-16 ounces) whole wheat spaghetti
• Candice's Homemade Marinara Sauce*
• 1 yellow onion, chopped
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 2 (28-ounce) cans organic diced tomatoes
• 1/4 cup chopped fresh basil
• 2 sprigs fresh oregano or 2 tablespoons dried
• 1/4 cup balsamic vinegar or red wine
• 1/4 teaspoon sea salt, or to taste

Preparation

Step 1

1. In a large mixing bowl, mix together the beef and pork, using your hands. Stir in the garlic, parsley, mushrooms, egg, panko, and sea salt. Lightly dampen your hands and roll the mixture into 1-inch balls, transferring them to a rimmed baking sheet as you work. Refrigerate for 1 hour.

2. Bring the sauce to a gentle simmer in a medium pot. Meanwhile, heat the oil in a heavy medium skillet over medium-high heat.

3. Working in batches, fry the meatballs, shaking the skillet occasionally, until they are brown all over, about 6 minutes. Transfer them to the sauce. Simmer until the meatballs are cooked through, about 10 minutes. (Test for doneness by cutting 1 meatball open.)

4. Bring a large pot of heavily salted water to a boil. Cook the spaghetti to al dente. Strain and run under cool water to stop the cooking.

5. Place the cooked spaghetti back in the large pot. Toss the cooked spaghetti with about 1 to 2 cups of Candice's Homemade Marinara Sauce to keep it from sticking together. Serve paired with some Cabernet and extra marinara sauce at the table, if desired

Candice's Homemade Marinara Sauce*

1. In a large saucepan, saute the onion in the olive oil for approximately 20 minutes over low heat. Add the garlic and saute for another 10 minutes.

2. Add the tomatoes and herbs. Mix well and cook on low for approximately 2 hours.

3. When the sauce has thickened, finish it off with a touch of balsamic vinegar or red vino and allow it to simmer for about 5 more minutes.

4. Finish off with the sea salt. Enjoy over a delicious bowl of buttery pasta, lasagna noodles, or whole wheat penne. Simple, wasn't it? Buon appetito!