Spaghetti and Colossal Meatballs

I LOVE this recipe for spaghetti and meatballs. The sauce is so fragrant and flavorful, I just cant get enough of it.  I have several family recipes for homemade spaghetti, but I have to admit this is my favorite. It is so delicious and it can be thrown together pretty quickly.

You will need: italian sausage, ground beef, eggs, grated parmesan cheese, parsley, oregano, basil, bay leaves, onion, garlic, olive oil, salt, sugar, crushed tomatoes, diced tomatoes and tomato sauce.

Cook onions in olive oil until tender, add garlic cook for 30 more seconds 

Add crushed tomatoes, diced tomatoes and tomato sauce

Add wine....

Don't forget to pour a glass for yourself!

Stir in the parsley, basil, oregano, sugar, salt, pepper, and bay leaves

Bring sauce to a boil, reduce heat and simmer for 30 minutes to an hour

While sauce is simmering make the meatballs. Crumble meat into a bowl. Add panko, basil, parmesan cheese, salt and wisked eggs. 

I start mixing with a spoon, but finish with my hands... it's really the only way to get it all mixed up.

Form into baseball size meatballs. It should make about 12, but if you aren't in to the colossal meatballs you could always make 24 golf ball size balls. For extra yumminess, try adding a fresh mozzarella pearl inside the meatball. Be sure to seal all the edges so the cheese doesn't ooze out!

Place meatballs on a baking sheet topped with a wire rack sprayed with cooking spray. Bake at 350 degrees for 30 minutes. 

Remove from oven, if you have room you can add them to your sauce. I didn't so I served them right away.

Serve over a bed of spaghetti, top with sauce and sprinkle with parmesan cheese if desired.

I can only eat one meatball but my husband can usually eat 3.

Spaghetti and Colossal Meatballs
Paula Deen Magazine 


Sauce
2 tbsp. olive oil
1 onion, chopped
4 cloves garlic, minced
1- 28oz can crushed tomatoes
1- 15oz. can tomato sauce
1-14.5oz. can diced tomatoes
1/2 cup Red Wine
1/4 cup chopped fresh parsley
2 bay leaves
2 tsp dry basil or 2 tbsp. fresh, chopped
1 1/2 tsp. dried oregano or 1 1/2 tbsp. fresh, chopped
1 1/2 tsp. salt
1/2 tsp. ground black pepper


Meatballs
1 1/2 LB. ground beef
1 LB. hot italian sausage 
3/4 cup panko bread crumbs
1/2 cup grated parmesan cheese
3 cloves garlic, minced
1 tbsp. minced fresh parsley
2 tsp dried basil
1 tsp salt
2 large eggs, wisked 


In a large dutch oven or stock pot heat olive oil, when hot add chopped onion. Cook 4-5 minutes until translucent. Add garlic cook for about 1 more minute. Add the rest of the ingredients for the sauce. Bring sauce to a boil, stirring occasionally. When sauce reaches a boil reduce heat and simmer for 30 min to an hour, Stirring occasionally.


For the meatballs, preheat the oven to 350 degrees. Place wire rack, sprayed with cooking spray, inside baking sheet. Crumble meat into a bowl add the rest of the ingredients. Working with your hands, combine just until everything is evenly distributed. Form into baseball size meatballs. Place on wire rack. Bake for 30 minutes. 




*Variations and Substitutions
-If making for kiddos use mild italian sausage instead of hot
-If you don't have or can't find hot italian sausage use mild and just add a little crushed red pepper
-An easy way to reduce some fat and calories is to use extra lean ground beef, turkey italian sausage and a half cup of egg substitute (like Egg Beaters) instead of the eggs.