Casey loves spaghetti and meatballs, but I've never been a big fan of meatballs. I decided to try this recipe from the Jan/Feb edition of Cooking with Paula Deen magazine a few weeks ago, and it was delicious! This is a new favorite of ours. The recipe below makes 2 servings plus leftovers. We used 1 pound of ground chuck and left out the ground pork.
Spaghetti and Meatballs
1/2 pound ground chuck
1/2 pound ground pork
1 cup chopped onion
1/2 cup panko (Japanese bread crumbs)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
4 cloves garlic, minced
1 teaspoon salt
1 large egg
Spaghetti sauce
1 (8-ounce) package spaghetti, cooked
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place a rack inside baking sheet. Spray rack with nonstick cooking spray.
In a large bowl, combine ground chuck, ground pork, onion, bread crumbs, cheese, parsley, oil, garlic, salt, and egg; stir gently to combine. Form mixture into 3-inch meatballs. Place meatballs on prepared rack in baking sheet. Bake for 20 minutes.
Add meatballs to spaghetti sauce; simmer for 20 minutes. Serve over hot cooked pasta.
Spaghetti Sauce
2 tablespoons olive oil
1 cup chopped onion
4 cloves garlic, minced
1/2 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
In a large saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes, or until tender. Add wine, and cook until wine is reduced by half. Stir in crushed tomatoes, tomato sauce, and Italian seasoning; bring to a boil, reduce heat, and simmer for 20 minutes.
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