The recipe makes quite a bit so unless you are feeding 8+ people then plan on having some leftover meatballs in sauce. Since the sauce is nice and thick though I plan to make some of these rolls and have them as meatball subs, so really, you get a bonus meal idea.
Make sure to use good quality ingredients when you are making this because the flavors of your ingredients will really make a difference (ie, use gross bread crumbs, or worse, crummy parmesan and it won’t taste as good). I ran out of bread crumbs and actually used about half the amount in ground up Ritz crackers. For the parmesan it is always best if you can buy a block and grated it yourself right before you are going to use it. I like to put a few small chunks in a spice grinder to “grate” it into an almost powder like consistency. You can use any leftovers to sprinkle on top of your pasta.
Spaghetti and Meatballs
Mix and form into 1 1/2 inch balls…
3/4 lb ground beef (I used all beef)
1/4 lb ground pork
1 cup fine dry bread crumbs (I used a mixture of dry bread crumbs and Ritz cracker crumbs)
1/2 cup grated Parmesan cheese
1 Tbsp. minced parsley (I used flat-leaf Italian parsley)
2 small cloves garlic, cut fine
1/2 cup milk
2 eggs, beaten
1 1/2 tsp salt
1/8 tsp pepper
Heat 4 Tbsp of extra-virgin olive oil in a large frying pan. Add the meatballs and 1 cup minced onion. Allow the meatballs to brown on all sides, gently turning them or shaking the pan a little to move them around.
Sprinkle the browned meatballs with 2 Tbsp of flour, then add the following and simmer the entire mixture for about 1 hour…
5 cups cooked tomatoes (I used crushed)
6 Tbsp minced parsley
6 Tbsp minced green pepper (I used red)
2 1/2 tsp salt
1/4 tsp pepper
3 tsp sugar
2 small bay leaves, crumbled
1 tsp Worcestershire sauce
Serve hot over hot drained boiled spaghetti noodles. Sprinkle with grated cheese.