Nonni’s Spaghetti And Meatballs

*Serves 8

• 1 pound ground beef
• ½ pound ground pork
• ½ pound ground veal
• 1 onion (grated)
• 3 cloves garlic (chopped)
• 2 large eggs (lightly beaten)
• 1 cup grated Parmesan cheese (or Pecorino Romano)
• 1 ½ tbls. Italian parsley (chopped)
• 1 tsp. Italian seasoning
• 1 tsp. salt
• Pepper (to taste)
• 2 cups bread crumbs
• 2 cups lukewarm water
• Olive oil
• 1 pound Spaghetti
• 8 cups My Nonni’s Italian Meat Sauce or your favorite marinara sauce
• Parmesan cheese to garnish

• Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic, onion, Italian seasonings, salt and pepper. Using your hands, blend ingredients together.
• Slowly add water, ½ cup at a time, to the bread crumbs until the mixture is quite moist. (You may not use all of the water). Blend bread crumbs into meat mixture.
• Shape the meat mixture into 2” to 3” balls.
• 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 cooked meatballs from the heat and drain on paper towels.
  
• Lower the cooked meatballs into simmering sauce and cook for 15 minutes.
  
• Boil enough water to cook spaghetti. Put salt into the water.
  
• When the water is rapidly boiling, add the spaghetti. Return to a boil, stirring
  occasionally, and cook according to package directions or till al dente.
  
• Drain the pasta and add to the sauce and meatballs. Stir gently until spaghetti is well covered. Garnish with parmesan cheese.