Thursday, August 23, 2012

Spaghetti and meatballs

1 pound Ground Beef or other ground meat
2 cloves Garlic, Minced
1/2- 3/4 cups Fine Bread Crumbs
2 whole Eggs
1/2 cup Freshly Grated Parmesan
1/8 cup Parsley, you can use dried or fresh
1/4 teaspoon Salt
Freshly Ground Black Pepper
1/2 cup Olive Oil for browning the meatballs.

1 whole Yellow Onion, Diced
3 cloves Garlic, Minced
2 -28 Ounce Cans Crushed Tomatoes
1/4 teaspoon Salt
1 teaspoon Sugar
Freshly Ground Black Pepper

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, and parsley 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 turning to brown. Remove and drain on a paper towel after each batch.
In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes. Add salt, pepper, sugar, and parsley. 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.
Just before serving, stir in basil if using.
Serve over cooked spaghetti. Sprinkle with extra Parmesan.

Adapted from

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