Classic Spaghetti & Meatballs

 

photo borrowed from here

This recipe is adapted from Pioneer Woman's spaghetti & meatballs. I found the sauce to be delicious and the meatballs were fantastic.  I have made other kinds of meatballs before, but this was the first time that I have made meatballs from scratch to go with spaghetti. Loved it!

Ingredients:

Meatballs:

• 3/4 pounds Ground Beef
• 3/4 pounds Ground Pork
• 3 cloves Garlic, Minced
• 3/4 cups Fine Bread Crumbs
• 2 whole Eggs
• 1/4 cup Flat-leaf Parsley, Minced
• 1/4 teaspoon Salt
• Freshly Ground Black Pepper
• 2 T Milk
• 1/2 cup Olive Oil

 Sauce: 

• 1 whole Yellow Onion, Diced
•  3 cloves Garlic, Minced
• 1 small Can tomato paste
• 36 ounces Can Crushed Tomatoes
• 1/4 teaspoon Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• 1/4 cup Flat-leaf Parsley, Minced
• 2 t. basil
• 2 pounds Spaghetti, Cooked To Al Dente

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, eggs, salt, pepper, parsley, and milk in a mixing bowl. Mix together well with hands. Roll into 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.
To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in  tomatoes. Add salt, pepper, sugar, parsley, basil. Stir to combine and cook over medium heat for 20 minutes.
Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.

Serve over cooked spaghetti. Sprinkle with Parmesan.