Spaghetti and Meatballs

 

 I have a confession to make to you guys about this. This picture is my leftovers from the night before. In fact, one of these meatballs is half-eaten; can you guess which one? Its not nearly as pretty as it was last night. By the time I remembered to take a picture, the meal was half gone. Such a hassle, you people are! Just kidding. Still love you.

Need:
2 cans of San Marzano pureed tomatoes
4 cloves of garlic, minced
1/4 onion, grated
1 tbsp of olive oil
some wine
2 tsp minced basil
2 tsp minced parsley
1/4 tsp of red pepper flakes

For the Meatballs:
1 pckg of ground beef
1 pckg of ground pork
1 egg
1/2 C of plain breadcrumbs
1 tbsp of dried oregano
1 tsp of garlic powder
1/2 C of grated Romano cheese
some fresh minced herbs, if you have them

1. In a large sauce pan, add olive oil, garlic and red pepper flakes and sauté on med-low for about 1 minute.

2. Add canned tomato and bring to a simmer. Add, wine, basil and parsley.

3. Put all of the meatball ingredients in a large bowl and mix thoroughly (getcha hands in there!). If it seems a little dry, add milk a tsp at a time. If it seems too wet, add a little more breadcrumb. Form balls and place in simmering sauce. Cover and cook for 45 minutes on low, moving meatballs around halfway through.

4. To serve, I usually remove the meatballs and put them on a nice plate, then cover in a bit of sauce. Then I sprinkle with chopped herbs and little parmesan cheese. I add boiled pasta directly to the sauce and stir until fully covered. Add a 1 tbsp of butter here too (any excuse to add butter). Then add fresh chopped herbs and serve on plates. Meatballs on top. This earned "Yums!" from the WHOLE, very critical, family.