Meatballs
Source: adapted from Bobby Flay
Meatballs:
1 1/2 lbs ground meat - all beef (80-85%) or combo of beef, pork, veal
2 large eggs, beaten
1/4 cup freshly grated Parmesan
2 cloves garlic, minced
1/4 cup bread crumbs
1/4 cup parsley, finely chopped
1 tsp kosher salt
Homemade Sauce (or use your own favorite)
2 T olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped and sauteed
2 (28 oz) cans crushed tomatoes (I like pomi in the boxes)
1 small bunch parsley
pinch red pepper flakes
Salt and freshly ground pepper, to taste
6 basil leaves, chiffonade
Meatballs: Combine all the ingredients in a medium bowl, roll into 1-1/2 inch balls. Heat 2T oil in large pot or dutch oven over medium-high heat. Fry meatballs until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
Tomato Sauce: Add 2T olive oil, onions and garlic to the same pot and cook until soft. Add tomatoes, parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the parsley, add the basil and serve with 1 lb cooked spaghetti.