Cheese Spaghetti and Meatballs
|Stale italian bread||1 Cup (16 tbs), crumbled|
|Milk||1⁄2 Cup (8 tbs)|
|Lean ground beef||2 Pound|
|Ground pork||1⁄2 Pound|
|Fresh italian parsley||1⁄4 Cup (4 tbs), finely chopped|
|Finely chopped sweet onion||1⁄2 Cup (8 tbs) (1/2 Of A Normal Size)|
|Garlic||2 Clove (10 gm), minced|
|Romano cheese||1⁄2 Cup (8 tbs), grated|
|Dried basil||1 Teaspoon|
|Kosher salt||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Dried basil leaves||1 Teaspoon|
|Canned crushed tomatoes||15 Ounce (1 Can)|
|Tomato sauce||15 Ounce (1 Can)|
|Spaghetti noodles||1 Pound (1 Box)|
Mix bread crumbs milk and eggs, together in a large bowl. Add meat, parsley, onion, garlic, cheese, basil, salt, and pepper and mix together well until forms a large ball. Roll the meat mixture into golf size balls and lay on a cookie sheet or platter.
In a skillet, heat butter and oil on medium heat until heated thoroughly. With tongs or spoon, place meatballs into hot oil. Cook for 3 minutes, flip the meatballs over, and cook for another 3 minutes or until golden brown. Place meatballs onto a platter or bowl lined with paper towels to drain excess oil. Turn off heat and discard oil when cooled.
In a large pot, turn heat to medium and add butter, garlic, onion parsley, basil, salt, and pepper. Stir and cook for 5 minutes. Add crushed tomatoes and sauce and stir. Add meatballs immediately to sauce and cover with lid. Simmer for 15 minutes.
While meatballs and sauce cook, fill large pot halfway up the pot with water, boil, add salt and noodles, cook to package instructions, then drain.
Serve meatballs and sauce over noodles. Enjoy!
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