Spaghetti and Meatballs

photo from gourmet.com

I made this recipe from the Pioneer Woman last weekend for friends. As I expected, Ree didn't disappoint!

Ingredients:

Meatballs:

¾ pounds Ground Beef
¾ pounds Ground Pork
3 cloves Garlic, Minced
¾ cups Fine Bread Crumbs (I used store bought, but I do prefer homemade)
2 whole Eggs
¾ cups Freshly Grated Parmesan
¼ cups Italian Parsley, Minced
¼ teaspoons Salt
Freshly Ground Black Pepper
Splash Of Milk
½ cups Olive Oil

Sauce:

1 whole Onion, Diced
3 cloves Garlic, Minced
1 whole (28-ounce) Can Whole Tomatoes (Use San Marzano and you will not be disappointed!!)
1 whole 28 Ounce Can Crushed Tomatoes
½ cups Red Wine
¼ teaspoons Salt
1 teaspoon Sugar
Freshly Ground Black Pepper
¼ cups Flat-leaf Parsley, Minced
2 pounds linguine, Cooked To Al Dente (I used barilla whole wheat)

Preparation Instructions:

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl. Mix together well with hands. Use an ice cream scoop and roll into 1 1/2-inch balls. Place on a cookie sheet. Put cookie sheet into the freezer for 5 to 10 minutes to firm up.

To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Be careful, because if you are using your Le Creuset, these will cook fast!! Remove and drain on a paper towel after each batch. Set meatballs aside.

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, and wine. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.

Serve over cooked linguine. Sprinkle with extra Parmesan.