Spaghetti + Meatballs!

Last night I was torn between making meatloaf or meatballs with pasta.  I didn't have all of the ingredients for the loaf, so went with the meatballs!  I wanted to use ground veal with the other meats, but couldn't find it at the grocery store (can't wait for WF!!).  They turned out delicious!

Chopped flat leaf parsley and finely grated Parmesan

Ground beef, ground pork, Italian bread crumbs, parsley, cheese, egg, warm water & warm water

You gotta get messy to combine all of the ingredients! Form into little balls!

Browning.

Browned.

Starting the sauce...sautéing diced onion + garlic.

My delicious red sauce!

Add the meatballs and bring to a low simmer.

Mmm Mmmm Good!!

Meatball Recipe:

- 1 pound ground beef
- 1 pound ground pork [if you use ground veal, use 1/2 lb pork and half 1/2 lb veal]
- about 2 TBSP fresh flat leaf parsley, finely chopped
- 1/2 C finely grated Parmesan cheese
- about 1 1/2 C Italian seasoned bread crumbs
- 1 egg, beaten
- about 1 C or so of warm water
- S&P
- about 2 TBSP of olive oil
- about 2 TBSP of vegetable oil

In a large mixing bowl, combine the beef, pork, parsley, Parmesan, bread crumbs, egg, S&P and water.  Mix everything with you hands [ladies- take your bling off!].  When combined, form 2 inch balls.  This should make around 15-20.

Heat the oil in a deep saute pan or a dutch oven.  Over medium-low heat, brown the meatballs on all sides in batches.  Don't crowd them! This will take a little while, so be patient!
Once all of the meatballs are brown, set aside on a paper towel lined plate.

My Red Sauce:

- 1/2 yellow onion, finely chopped
- about 3-4 garlic heads, finely minced
- 1 can crushed or diced tomatoes
- 1 can tomato sauce
- about 1 TBSP dried oregano
- about 1 TBSP dried thyme
- about 2 TBSP red wine
- about 1 TBSP olive oil
- S&P to taste

Pour out the used oil from the pan and put the new olive oil in over medium heat.  Add the onion and garlic and stir/saute until the onions are translucent.  Deglaze the bottom of the pan with the red wine, scrapping up all of the yummy bits.  Let the wine cook off for about 2 minutes.  Add the cans of tomatoes and stir.  Add the herbs and S&P and mix.  Bring up to a boil and then lower to a simmer.  Taste and adjust the seasonings to your liking.

Next, add the meatballs so they can continue to cook.  Cover and bring to a low simmer.  Cook for about 45-60 minutes or until the meatballs are cooked through.  Serve over any type of pasta and enjoy!