Meatballs and Spaghetti

Meatballs

• 1 lb ground beef
• 1 lb ground pork
• 1 cup fresh white breadcrumbs (4 slices, crusts removed)
• 1/4 cup seasoned bread crumbs
• 2 TBSP chopped parsley
• 1/2 cup parmesan
• 2 tsp salt
• 1/2 tsp fine ground black pepper
• 1/4 tsp nutmeg
• 1 egg

Meatball Frying Oil

• Dutch oven
• 1/8 inch deep of olive oil
• 1/8 inch deep of vegetable/canola oil

Sauce

• 2 TBSP olive oil
• 2 yellow onion
• 4 garlic cloves
• 1 cup red wine (Chianti, Cabernet Sauvignon)
• 2x 28oz can crushed tomatoes
• 2 TBSP chopped parsley
• 3 tsp salt
• 1 tsp fine ground black pepper
  

For Serving

• 2 lbs spaghetti
• parmesan

1) Heat the oil over medium heat (I use "4" for my stove).

2) Use your hands to combine meatball ingredients. Divide into 14-16 meatballs.

3) Brown the meatballs on all sides. They do not need to be cooked through. Do not crowd the pan, do in batches. Remove meatballs from oil and store on a plate lined with a towel.

4) Discard the oil - a mason jar works well until cooled.

5) Heat the fresh olive oil in the same pan. Add the onion and saute until translucent (5-10 minutes).

6) Add garlic and cook for 1 minute.

7) Add wine and cook on high heat, scraping up the brown parts stuck to the pan from the meatballs.

8) Let the wine evaporate for about 4 minutes. Add tomatoes, parsley, salt and pepper.

9) Return the meatballs to the sauce. Simmer for 30 minutes and serve.

Recipe stolen and adjusted from here.