That's a Spicy Meatball
I can't believe this is my first attempt at meatballs, but I found a cool sounding recipe on the Internet and tried it out. I was looking for the baked-not-fried variety with a homemade sauce. I highly recommend it. Even though the sauce is very simple, it's delicious. Just make sure you have a couple of hours, since it's slow cooking.
SPAGHETTI AND MEATBALLS
Meatballs:
2 eggs
1/2 C milk
3 slices bread, crumbled
2 lbs ground beef
1/2 C finely chopped onion
2 tbsp chopped parsley
1 clove garlic
1 tsp salt
1/2 tsp pepper
Sauce:
3 tbsp olive oil
1/2 C chopped onion
2 cloves garlic
1 tbsp sugar
2 tsp salt (or a little more)
2 tsp dried oregano
1 tsp dried basil
1/4 tsp pepper
1 large can crushed tomatoes (28-36 oz)
2 cans tomato paste
16 oz. thin spaghetti
Parmesan cheese
1. Make meatballs. In medium bowl, beat eggs lightly, add milk and bread and let stand for approx. 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper.
2. Mix gently until well blended.
3. Shape into ~24 meatballs about 1 1/2 inches in diameter. Place meatballs in a generously greased shallow large baking pan. Bake meatballs at 450 degrees F for 25 minutes.
4. In a Dutch oven, in hot oil over medium heat, saute onion until tender and just beginning to turn golden. Add remaining ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50-60 minutes longer, stirring occasionally.
5. Cook spaghetti according to directions.
6. Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.