Spaghetti and Meatballs

Spaghetti and Meatballs

Prep Time: 30 minutes

Cook Time: 60 minutes

Servings: 6

Ingredients:

Meatballs

• 1 lb ground beef
• ½ lb ground pork
• ½ cup panko breadcrumbs
• ½ yellow onion, diced
• 3-4 cloves garlic, minced
• ¼ cup grated parmesan cheese
• ⅓ cup parsley, finely chopped
• 1 tsp dried oregano
• 1 large egg
• 1 ½ tsp salt
• 1 tsp black pepper
• 5 tbsp olive oil

Red sauce

• ½ yellow onion, diced
• ½ tsp chili flakes
• 1 bay leaf
• 1 28 oz can crushed tomatoes
• 1 28 oz can diced tomatoes
• Optional: parmesan rind
• Salt and pepper, to taste
• Basil (4-5 leaves, more for garnish)
• Grated parmesan cheese, for topping
• 1 lb (16 oz) box spaghetti

Directions:

1. MEATBALLS: In a deep skillet or dutch oven, heat 2 tbsp olive oil over medium heat. Add the yellow onion and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
2. In a large bowl, add the cooked onion and garlic, ground beef and pork, egg, panko, grated cheese, parsley, oregano, salt, and pepper. Mix until thoroughly combined.
3. Roll the mixture into balls about 1 ½ inches in diameter.
4. In the same skillet/dutch oven, heat the remaining 3 tbsp olive oil over medium. Once hot, add the meatballs and cook on 3-4 sides until a nice brown crust forms. You may need to do this in 2 batches depending on the size of your pot.
5. Remove the meatballs from the pan onto a separate plate. It’s okay if they are still raw on the inside.
6. RED SAUCE: To the same pan, add more olive oil if it’s a bit dry and keep the burner at medium heat. Add the yellow onion and chili flakes. Saute for about 5 minutes.
7. Add the cans of tomato, bay leaf, and parmesan rind.
8. Bring up to a boil, then reduce heat to a simmer.
9. Add the meatballs back to the pot with the sauce, partially close the lid, and simmer for 20-25 minutes. Move the meatballs around occasionally.
10. While the sauce cooks, bring a large pot of water to a boil and salt it heavily. Cook the pasta until al dente.
11. Save a cup or two of the pasta water, then drain the pasta into a colander.
12. A few minutes before the red sauce and meatballs are done, add the basil and taste for salt and pepper.
13. Toss the pasta in the sauce with a splash of the reserved pasta water and more grated cheese.*
14. Serve with the meatballs (if you removed them), additional cheese, black pepper, and basil.
*Optional: remove the meatballs from the sauce in a separate bowl before adding the pasta. This will make sure all the meatballs stay intact and don’t fall apart.