Mama's Best Ever Spaghetti and Meatballs

• Meat

  • 1 lb Ground beef

• Produce

  • 2 cloves Garlic
  • 1/4 cup Italian parsley, fresh
  • 2 28 ounce cans Italian tomatoes
  • 1 Onion

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 1 tbsp Garlic salt
  • 1 1/2 tsp Pepper
  • 1 tsp Red pepper flakes, hot
  • 1 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 cup Panko bread crumbs or toasted white bread

• Dairy

  • 1/3 cup Parmesan or parmigiano-reggiano cheese, grated
  • 1 cup Parmesan or parmigiano-reggiano cheese

• Other

  • ¼ cup Fresh Basil Leaves or 2 teaspoons dried Basil

Found on modernhoney.com

Description

Ingredients

• Sauce:
• 2 - 28 ounce cans Italian tomatoes
• ¼ cup Extra Virgin Olive Oil
• 1 Onion, diced
• 1 Tablespoon Garlic Salt
• 1 teaspoon Pepper
• 1 teaspoon Crushed Hot Red Pepper Flakes
• 1 teaspoon Sugar
• ¼ cup Fresh Basil Leaves or 2 teaspoons dried Basil
• Meatballs:
• 1 lb. Ground Beef
• 1 cup Panko Bread Crumbs or Toasted White Bread, crumbled
• ⅓ cup Parmesan or Parmigiano-Reggiano Cheese, grated
• 2 cloves of Garlic, peeled and finely diced or ¼ teaspoon Garlic Powder
• ¼ cup Fresh Italian Parsley, diced or 2 teaspoons dried Parsley
• 1 Egg
• 1 teaspoon Salt
• ½ teaspoon Pepper
• ¼ cup Extra Virgin Olive Oil (to cook in)
• 1 lb. Spaghetti
• 1 cup Freshly Grated Parmesan or Parmigiano-Reggiano Cheese

Directions

• Place the tomatoes in a blender and pulse for a few seconds.
• Heat olive oil in saucepan over medium heat. Stir in onion and cook for about 4-5 minutes.
• Pour in tomatoes, garlic salt, pepper, crushed red pepper, sugar and basil leaves.
• Bring to a boil, then lower the heat, stirring occasionally for 30 minutes.
• To make meatballs:
• Place ground beef in large mixing bowl. Sprinkle with bread crumbs, parmesan cheese, garlic, parsley, egg, salt, and pepper.
• Mix the ingredients with clean hands (dig in there!) just until blended together. Shape the meat mixture into 1½ inch balls.
• Heat olive oil in a large skillet over medium-high heat. Place as many meatballs that you can fit into the pan without overcrowding. Cook until golden brown on all sides, turning as necessary, about 5-6 minutes. Remove the meatballs and repeat with others.
• Add the browned meatballs to tomato sauce and cook gently over low heat until fully cooked through -- about 30 minutes.
• Bring water to boil. Generously salt water. Once boiling, add spaghetti and cook according to package instructions. Drain the pasta and return to pot.
• Top with sauce and meatballs and sprinkle with cheese.
• Right before serving, spoon more sauce over pasta and meatballs.