Spaghetti and Meatballs

Spaghetti and Meatballs

The sauce and meatballs can be made ahead of time - and reheated at time of serving. If doing this method, reheat on the stovetop if possible to keep the meatballs moist and juicy.

Ingredients:

3 tbsp olive oil

3 cloves garlic, minced

2 cans (28 oz, each) crushed tomatoes

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp dried thyme

course salt and ground pepper

1 large egg

1/3 cup milk

1 large onion, chopped and separated

2/3 cup seasoned bread crumbs

1/2 cup finely grated Parmesan cheese (and more for serving)

1/4 cup chopped flat-leaf parsley

1 lb ground beef (or turkey, or bison), the leaner the better!

1 lb spaghetti

Directions:

1. The Sauce: In a large non-stick skillet, heat the oil over medium-high heat. Add the garlic, cook for about 30 seconds, just until fragrant. Stir in the tomatoes, dried herbs, 1/2 of onion, and season with salt and pepper. Bring sauce to a boil, then lower the heat and simmer, covered, for 25 -30 minutes.

2. The Meatballs: In a large bowl, whisk together the egg, milk, 1 1/4 tsp salt, 1/4 tsp pepper. Stir in the breadcrumbs, remaining onion, cheese and parsley. Add the ground meat and mix until combined (I do this part with my hands, it ensures the meat is well moistened and seasoned.) Form into 1" balls. 

3. Add the meatballs to the skillet, and fold into sauce, coating the meatballs. Simmer over medium to medium-high heat until the meatballs are just cooked through, about 8 minutes.

4. While the meatballs are simmering, cook the pasta according to the package instructions. Drain the pasta and add directly to the skillet. Toss gently with the meatballs and sauce. Serve, topping each serving with more cheese