Spaghetti and Meatballs

As some of you know, Hubs and I celebrated our 3 year anniversary this week!!  We actually really celebrated our anniversary in Charleston at the beginning of the month, but I was able to whip up a delicious meal for a nice dinner at home on Monday.  His schedule is insaaaaane right now, and I hardly ever see him, so I thought it would be nice to enjoy some quality time in the cozy abode, instead of at a restaurant with lots of other peeps.

So, after much thought and inspiration, I decided to try Pioneer Woman's spaghetti and meatballs, and they were a HIT!  John LOVES all Italian food, so I knew he would be very pleased.  I served it w/ french bread, salad, and then made individual berry/banana pudding trifles for dessert -- yummmmmo.

I would definitely recommend this recipe -- it's a little tedious, because you are making the meatballs and sauce from scratch, but it's not hard at all.  

Enjoy!!

Pioneer Woman's Spaghetti and Meatballs 

serves 8 

(i adapted her recipe a little bit,  and cut it in half)

Ingredients

• Meatballs:
• ¾ pounds Ground Beef
• ¾ pounds Ground Pork
• 3 cloves Garlic, Minced
• ¾ cups Fine Bread Crumbs
• 2 whole Eggs
• ¾ cups Freshly Grated Parmesan
• ¼ cups Flat-leaf Parsley, Minced
• ¼ teaspoons Salt
• Freshly Ground Black Pepper
• Splash Of Milk
• ½ cups Olive Oil
• Sauce:
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole (28-ounce) Can Whole Tomatoes
• 1 whole 28 Ounce Can Crushed Tomatoes ( I just used the crushed, not the whole)
• ½ cups White Or Red Wine 
• ¼ teaspoons Salt
• 1 teaspoon Sugar
• Freshly Ground Black Pepper
• ¼ cups Flat-leaf Parsley, Minced
• 8 whole Fresh Basil Leaves, Chiffonade (optional)
• 2 pounds Spaghetti, Cooked To Al Dente

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. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place 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. 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, if using. 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.

Just before serving, stir in basil if using.

Serve over cooked spaghetti. Sprinkle with extra Parmesan.

Enjoy!!

(Some pics from my cooking adventure)

XOXO