Spaghetti and Meatballs

This Italian classic is just one of the many ways to enjoy the beloved meatball.

Meatballs (this fed 4 very hungry people plus we had some leftovers)

1 lb Ishawooa Mesa Grass Fed Ground Beef

1 lb Ishawooa Mesa Ground Pork

1/2 cup panko

2 eggs

1/4 bunch of parsley, finely chopped

1 teaspoon salt

1 hefty pinch of pepper

1 tablespoon Italian seasoning

(optional) 1 teaspoon of red pepper flakes

Preheat oven to 400 Fahrenheit.

In a large bowl combine all ingredients and mix with utensil of choice until homogenized (we use our hands!). Roll meatballs to preferred size, we rolled into approximately 1 inch spheres. If rolled into larger spheres, adjust time in oven accordingly.

Heat large saucepan with oil of choice. Brown two sides of the meatballs. When both sides are sufficiently browned, transfer to baking sheet.

Bake for approximately 15 minutes, or until you can cut into the meatballs and see they are cooked to your liking. While the meatballs care cooking you can start on the sauce.

Sauce

2 large cans crushed red tomatoes

1 yellow or white onion, diced

5 cloves garlic, minced

fresh basil, thyme, parsley or any Italian herbs you have around, dried is also fine

S & P

butter

olive oil

crushed red pepper

Splash balsamic vinegar

1 cup grated parmesan cheese

In a sauce pan, heat up butter and olive oil. Sauté the onions, garlic, herbs, salt, pepper, and crushed red pepper. Not for very long — just until softened and aromatic. Then add the crushed tomatoes, along with grated parmesan, and a splash of balsamic vinegar. Simmer the sauce for 10-20 min. Taste & add whatever else you think it needs for that chef’s kiss. While it’s simmering you can cook up your spaghetti noodles.

Serve while it’s hot, with fresh basil and grated parmesan. Buon Appetite!