Simple Spaghetti & Meatballs

 

Sometimes you just need the basic spaghetti & meatballs. Enjoy!

Ingredients (Serves 2)
Meatballs:
1/4 pounds Ground Beef
1/4 pounds Ground Pork
1/4 pounds Ground Veal
1/3 cups Panko Breadcumbs (or all purpose flour)
3/4 cups Freshly Grated Pecorino Romano
1/4 cup Flat-leaf Parsley, Minced
Salt, to taste
Freshly Ground Black Pepper, to taste
1/2 cup Olive Oil

1 Jumbo egg

Sauce:
2 cloves Garlic, Minced
1 24oz can of San Marzano Plum Peeled Tomatoes
1/2 teaspoon Salt
Red pepper flakes, to taste
Freshly Ground Black Pepper
1/4 cup Flat-leaf Parsley, Minced
8 whole Fresh Basil Leaves
1 pound Spaghetti, Cooked To Al Dente



Preparation Instructions
Combine meatball ingredients. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet.

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 garlic and red pepper flakes and cook for one minute, or until garlic releases its smell. Pour in tomatoes. Add salt, pepper and parsley. Stir to combine and cook over medium heat for 10-15 minutes. Just before serving, stir in basil if using.

Serve over cooked spaghetti. Sprinkle with extra Pecorino Romano.