Classic Spaghetti & Meatballs

Ingredients:

For the Meatballs:

1 lb. ground beef, 80% - 85% lean (makes more tender meatballs)
1 lb. ground pork, 80% - 85% lean
1 cup plain bread crumbs
1/2 cup whole milk
1/2 large yellow onion, minced
2 garlic cloves, minced
2 eggs
1/4 cup Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon chili flakes (optional and can be adjusted depending on your spice level preference)

For the Sauce:

2 cans whole plum tomatoes
2 t extra-virgin olive oil
1 medium onion finely minced
1 garlic clove crushed
Fresh basil leaves
Pinch of sugar
Salt & pepper to taste

For the Pasta:

Package of your favorite spaghetti, cooked (about 16 oz)

Directions:

For the Meatballs:

Preheat oven to 425 degrees F. Lightly coat a large baking sheet with non-stick cooking spray. Mix all ingredients in a large bowl with hands or a rubber spatula until well combined. Using wet hands, form mixture into small balls (about 1.5 inches in diameter). Place meatballs evenly on the baking sheet with some space in between them. Bake for 15-20 minutes until fully cooked through. Note: You can do this in 2 batches if all the meatballs don’t fit on one baking sheet. Just cover your mixture and place in the fridge while you wait for the first round to finish cooking.

For the Sauce:

While meatballs are baking, make your sauce. Cut tomatoes in half and remove the seeds and juice. Chop roughly into chunks and set aside. Save any leftover sauce in the cans. Heat a medium pot to medium low and add olive oil and garlic. Add onion and cook until translucent and fragrant.

Add tomatoes first and stir for a few minutes. Then add 3 basil leaves, pinch of sugar, salt & pepper. Cook all together for 5 minutes. Pour in remaining tomato juice from the cans. Cover pot and cook for 15 minutes, stirring occasionally.

Serve meatballs and sauce over cooked pasta. Finish with Parmesan cheese and garnish with some additional fresh basil leaves. Enjoy!