Spasgetty and Meatballs

Mmm mmm mmm mm mmmmmmmmmmmmm. There's just something about eating a big plate of pasta with perfectly seasoned little mounds of meat. And to make it even more fun, I secretly play a game with myself to make sure that my meat:sauce:pasta ratio is perfect with every bite. Yes, it takes some planning, but I think it's worth it. My special recipe for...

Spaghetti and Meatballs

For the meatballs:

1 lb lean ground beef (15% fat is perfect)
1 egg
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 cup beef broth
1/3 cup panko* bread crumbs
1/4 cup finely grated parmesan cheese
1 1/2 tsp kosher salt
1 tbsp dried oregano
1 tsp drided basil

For the sauce:

42 oz. canned diced tomatoes (1 big and 1 small can)
3 cloves garlic, minced
1 tbsp olive oil
2 tsp sugar
1 tbsp dried basil
1/4 cup finely grated parmesan cheese
salt and pepper to taste

1 lb spaghetti noodles, or favorite pasta

* Panko bread crumbs can be found in the asian food section of your grocery store, and often the bulk bins. They have a light, crispy crumb that has much more texture than standard store bought bread crumbs. They are almost always my first choice when I need crumbs.

Combine all ingredients for meatballs, mixing until just combined. If you handle the meat too much, it will become tough when cooked.

Use a cookie scoop to measure your meat balls and roll between your palms to form a ball. Place on cookie sheet lined with parchment paper and topped with a cookie rack. Drizzle meatballs with olive oil and place under broiler for 5-6 mins, or until the tops start to brown. Remove from oven.

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Heat 1 tbsp. olive oil over medium heat and saute garlic until fragrant. Add tomatoes and sugar. Bring to a simmer and add meatballs. Let simmer until slightly thickened. Stir in basil, parmesan cheese, and salt and pepper to taste.



Serve with cooked spaghetti noodles and top with more parmesan (can you tell I like parm?)
Enjoy!