Italian Spaghetti and Meatballs

Ingredients

Meatballs:

• 1/3 c. plain bread crumbs
• 1/2 c. milk
• 2 T. olive oil
• 1 onion chopped
• 1 pound ground beef
• 1 pound ground pork
• 2 eggs
• 1 T. parsley 
• 3 cloves garlic, crushed
• 2 t. salt
• 1 t. black pepper
• 1/2 t. red pepper flakes
• 1 t. Italian herb seasoning
• 2 T. grated parmesan cheese

Italian Spaghetti Sauce

• 1 medium onion (I use Vidalia or sweet) chopped
• 2  cans 15 oz. tomato sauce
• 2 cans 12 oz. tomato paste
• 2 envelopes Italian style spaghetti sauce mix
• 3 cups water (add more if too thick)
• 1 T. sugar
• 1 t. oregano
• 2 cloves garlic crushed
• 1 bay leaf, crumbled

16 oz. thin spaghetti

Grated Parmesan cheese 

Directions

Meatballs: 

1. Cover a baking sheet with foil or parchment paper. Spray lightly with cooking spray.
2. Soak bread crumbs in milk in a small bowl for 20 minutes.
3. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes. (I have also made without cooking onions first.)
4. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, pepper, red pepper flakes, Italian seasoning and Parmesan cheese into meat mixture until combined. Cover and refrigerate for about an hour. 
5. Preheat oven to 425 degrees. 
6. Using wet hands, form meat mixture into small balls - about an inch to inch and a half in diameter. Arrange balls on cooking sheet. 
7. Bake in the oven until browned and cooked through. About 15-20 minutes. I turned half way through. 
8. Remove from oven, degrease, and put aside. 

Italian Spaghetti Sauce

1. Add all ingredients for the sauce into a large pot - except the spaghetti and Parmesan cheese. Stir and simmer for at least 1 1/2 hours, stirring occasionally.
2. Add baked meatballs and simmer for another hour or until heated through. 
3. Cook spaghetti as directed. Strain and rinse. 
4. Mix spaghetti and meatball sauce together in large serving dish.
5. Pass the Parmesan cheese with the spaghetti.  

This serves 8-10 easily with leftovers for the next day! I serve with a big salad and garlic toast! Yum!