I've made this recipe a few times, and it turns out perfectly each time. We love it!
Spaghetti and Meatballs
1 lb. Ground Beef (I use 80% lean)
2 T. Worchestershire Sauce
1/3 c. Grated Parmesan
3 cloves Garlic, minced
1/2 c. Bread Crumbs
2 Eggs
1 t. Parsley
1 T. Onion Powder
Salt and Pepper
To make meatballs, combine all ingredients in a large bowl. Using your hands, mix until fully combined. Shape into meatballs of whatever size you prefer. Use wet hands to keep meatballs moist, and avoid too much handling.
Olive Oil
1/4 t. Red Pepper Flakes
1 Onion, chopped
4 cloves Garlic, minced
1 28 oz. can of Crushed Tomatoes
3 8 oz. cans of Tomato Sauce
2 t. Basil
2 t. Oregano
1 t. Parsley
1 Bay Leaf
In large pot or dutch oven, heat oil. Saute onions and red pepper flakes until translucent. Add Garlic and saute for 1-2 more minutes. Combine all other ingredients and simmer. When boiling, add formed meatballs (raw) directly into the sauce, making sure they are submerged. Let simmer without disturbing meatballs for about 20 minutes. Stir gently, and simmer an additional 30-60 minutes, stirring gently occasionally to prevent sticking. Before eating, cut into a meatball to make sure it is cooked through, or use a meat thermometer. Serve over cooked spaghetti noodles (make sure to use LOTS of salt in the pasta water - it flavors the pasta). We were out of spaghetti, so the above picture is with linguine, since that's what we had on hand.
Makes about 14 meatballs of medium size, and serves 4.
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