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My Nonni's Spaghetti and Meatballs
*Serves 6-8
- 1 pound ground beef
- 1 onion (grated)
- 2 cloves garlic (chopped)
- 1 egg (lightly beaten)
- ¼ cup parmesan cheese
- ¼ cup Italian parsley (chopped)
- 1 cup fine, dry bread crumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil
- 1 pound Spaghetti
- 36 ounces (3 12 oz. pouches) My Nonni’s Italian Meat Sauce
- Parmesan cheese to garnish
- In a large bowl, stir together the bread crumbs, cheese, parsley, onion,
garlic, egg, Italian seasoning, salt and pepper.
- Add the ground beef and mix all the ingredients with clean hands just until evenly blended. Do not over mix.
- Shape the meat mixture into 1 ½ inch balls.
- In a large sauté pan, bring My Nonni’s Italian Meat Sauce to a boil over medium heat and then lower the heat so the sauce is at a low simmer.
- In a large skillet, heat the olive oil over a medium-high flame.
- Slip as many meatballs into the skillet as will fit without crowding.
- Fry, turning as necessary, until golden brown on all sides, about 10-15 minutes.
- Adjust the heat as the meatballs cook to prevent them from over browning.
- Remove the meatballs, and repeat if necessary with the remaining meatballs.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
- Add the browned meatballs to the sauce and let simmer to allow the flavors to blend.
- Stir the spaghetti into the boiling water. Return to a boil, stirring frequently.
- Cook the pasta, stirring occasionally, until done, about 8-12 minutes, depending on taste.
- Drain the pasta and add to the sauce and meatballs. Stir gently until spaghetti is well covered. Garnish with parmesan cheese.
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