Homemade Meatballs and Spaghetti Sauce

 

Ingredients

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

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan
• Chopped fresh basil

Directions

1. Preheat oven to 350.
2. Place the ground meats, both bread crumbs, parsley, garlic, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. 
3. Combine very lightly with a fork. 
4. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
5. Place meatballs on a baking sheet and bake about  8-10 minutes.  They will continue to cook in the sauce. 
6. For the sauce, heat the olive oil in the same pan. 
7. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. 
8. Add the garlic and cook for 1 more minute. Add spices.
9. Add the wine and cook on high heat,  until almost all the liquid evaporates, about 3 minutes. 
10. Stir in the tomatoes. Add sugar.
11. 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. 
12. Serve with cooked spaghetti 
13. Garnish with chopped basil  grated Parmesan.