Meatballs and Spaghetti
|Olive oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Sandwich bread slice||1 Ounce, crumbled|
|Milk||1⁄4 Cup (4 tbs)|
|Ground pork||6 Ounce|
|Ground beef||6 Ounce|
|Parmesan cheese||1 Cup (16 tbs), grated|
|Dried oregano||3⁄4 Teaspoon, crumbled|
|Ground black pepper||1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned tomatoes||2 1⁄2 Cup (40 tbs), chopped or crushed|
In an 8-inch skillet, heat 2 teaspoons of the olive oil over low heat.
Add the onion and garlic and cook, stirring frequently, until the onion is tender, about 7 minutes.
In a large bowl, with a fork, combine the bread and milk until pasty.
Add the pork, beef, egg, Parmesan cheese, salt, oregano, pepper, and onion mixture; gently mix together.
Shape into 24 large meatballs.
Dredge the meatballs in the flour, shaking off the excess.
In a 5-quart saute pan, heat the remaining oil over medium heat.
Saute the meatballs until golden brown, about 5 minutes.
Add the tomatoes and their juice and bring to a boil.
Reduce the heat, cover, and simmer until the meatballs are cooked through, about 15 minutes.
Meanwhile, in an 8-quart stockpot of boiling salted water, cook the spaghetti until "al dente"; drain.
Transfer to a large bowl with the meatballs and sauce, and toss to combine.
Serve with additional Parmesan, if you like.