For the meatballs:
- 1 pound ground pork
- 1 pound ground beef
- 1 cup fresh white bread crumbs (4 slices, crusts removed)
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
For the sauce:
- 1 Tablespoon good olive oil
- 1 cup chopped onion
- 1 clove minced garlic
- 1/2 cup good red wine, such as Chianti
- 1 (28-ounce) can crushed tomatoes, San Marzano are best.
- 1 Tablespoon chopped fresh flat-leaf parsley
- 1 Tabslepoon oregano
- Salt & Pepper to taste
- 1 Tablespoon sugar or agave nectar
- 1 1/2 pounds spaghetti, cooked according to package directions
- Freshly grated Parmesan
- Chopped fresh basil
- Preheat oven to 350.
- Place the ground meats, both bread crumbs, parsley, garlic, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl.
- Combine very lightly with a fork.
- Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Place meatballs on a baking sheet and bake about 8-10 minutes. They will continue to cook in the sauce.
- For the sauce, heat the olive oil in the same pan.
- Add the onion and saute over medium heat until translucent, 5 to 10 minutes.
- Add the garlic and cook for 1 more minute. Add spices.
- Add the wine and cook on high heat, until almost all the liquid evaporates, about 3 minutes.
- Stir in the tomatoes. Add sugar.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through and the sauce thickens. Use a tomato paste if you want a thicker sauce.
- Serve with cooked spaghetti
- Garnish with chopped basil grated Parmesan.