Spaghetti and Meatballs

Who doesn’t love a good meatball? Let me start by saying that I’m adamant about using organic meat here. It’s more tender and flavorful, and I promise that you’ll end with an overall tastier dish. Also, try your best to make sure it hasn’t been previously frozen.

Start your super easy sauce first. You’ll need:

  • 1 28oz can diced tomatoes (undrained)
  • 1 14.5oz can tomato sauce
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregono
  • Salt and pepper to taste

Keep it warm on your stovetop over medium heat, and stir occasionally.

For the meatballs, you’ll need:

  • 1/2 pound mild Italian pork sausage
  • 1/2 pound lean ground beef
  • 1 cup bread crumbs (I buy a loaf of fresh French bread and grind it in my food processor)
  • 1/2 cup parmesan cheese, plus more for garnish
  • 1/2 cup milk
  • 1 egg
  • 3 minced cloves of garlic
  1. Preheat your oven to 400F
  2. Mix all of your ingredients in a bowl
  3. Roll your meatballs so they’re about 2.5 inches in diameter
  4. Lay 12 meatballs out onto a greased baking sheet, and bake for about 30 minutes
  5. Add them to the sauce on your stovetop

The longer the meatballs are in the sauce, the more time the flavors will have a chance to mingle. Cook your pasta according to package directions. When it’s done, top it with your meatballs and sauce, and some grated parmesan.




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