Meat Balls "n" Spaghetti

By NiteSki

The meatballs and marinara sauce can be frozen for up to a month making preparation a breeze. Simply make the pasta and microwave the meatballs and sauce for an easy and delicious spaghetti -w- meatballs recipe.

Adapted from Cook's Country.

Ingredients

• ONION MIXTURE:
• 1/4 cup olive oil
• 3 onions, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon dried oregano
• 3/4 teaspoon red pepper flakes
• SAUCE:
• 1 (6-ounce) can tomato paste
• 1 cup dry red wine
• 1 cup water
• 4 (28-ounces) cans crushed tomatoes
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh basil, chopped
• Salt
• 1 teaspoon sugar
• MEATBALLS:
• 4 slices hearty white bread
• 3/4 cup milk
• 1/2 pound sweet Italian sausage, casings removed
• 1 cup Parmesan cheese, grated
• 1/2 cup fresh parsley leaves, chopped
• 2 large eggs
• 2 garlic cloves, minced
• 1 1/2 teaspoons salt
• 2 1/2 pounds ground chuck (80% lean)

Preparation

Step 1

Onion mixture:

Heat olive oil in a large pot over medium-high heat until shimmering. Add the onions and cook until golden brown (10 to 15 minutes). Add garlic, oregano, and red pepper flakes and cook until fragrant (about 30 seconds). Transfer half of the onion mixture to a large bowl and set aside.

Marinara sauce:

Add tomato paste to the remaining onion mixture in the pot and cook for about 1 minute. Pour in the wine and cook until slightly thickened (about 2-minutes). Stir in the water and crushed tomatoes. Simmer over low heat until the sauce is no longer watery (45 to 60 minutes). Stir in the 1/2-cup Parmesan cheese and basil. Add salt to taste. Stir in the sugar.

Meatballs:

While the sauce is simmering. Place the oven rack in the middle position and preheat the oven to 475°F. Mash the bread slices and milk in the bowl with the reserved onion mixture until smooth. Add Italian sausage, 1 cup parmesan cheese, parsley, eggs, 2 garlic cloves and salt to the bowl. Mash to combine. Add the ground chuck and knead with your hands until well combined. Form the mixture into 2 (1/2-inch) meatballs. Place on a rimmed baking sheet and bake until well browned (about 20-minutes).

Transfer the meatballs to the pot with the sauce. Simmer for 15 minutes or until the meatballs are fully cooked (the internal temperature has reached 160°F.). Serve over pasta.

Note: Meatballs and marinara sauce can be frozen for up to 1 month.