Spaghetti with Meatballs

Taylor carved her pumpkin yesterday. Before she did it I decided to do a little research about how to make the pumpkins last longer. I had seen something on Pinterest about a bleach solution. I found an interesting science project that someone had done testing out these different solutions. Turns out the best option is to not do anything at all.

This meal was a Taylor request that I kept putting off. She was happy and since it made so many meatballs, she even used some of the leftovers for a meatball sandwich.

Meatballs
1 cup Italian Bread Crumbs
¼ cup Whole Milk, room temperature
2 Large Eggs, beaten and room temperature
½ cup Parmesan Cheese, grated
¼ cup Basil, chopped
¼ cup Parsley, chopped
1 Tbs Tomato Paste
2 Cloves Garlic, minced
¾ tsp Kosher Salt
½ tsp Black Pepper
1 lb Ground Beef
1 lb Italian Turkey Sausage Links, casings removed
Extra-Virgin Olive Oil, for drizzling

Sauce
¼ cup Extra-Virgin Olive Oil
1 Onion, finely chopped in a food processor
1 tsp Kosher Salt
½ tsp Black Pepper
3 Garlic Cloves, minced
2 tsp Oregano
2 tsp Fennel Seeds
2 (28-ounce) cans Crushed Tomatoes
¾ cup Basil, chopped

16 oz Spaghetti

Meatballs
Preheat the oven to 400 degrees.

In a large bowl, combine the bread crumbs, milk, eggs, Parmesan cheese, basil, parsley, tomato paste, garlic, salt and pepper. Stir to blend. Add the ground beef and sausage meat. Using fingers gently mix all the ingredients until combined.

Using a 1-ounce cookie scoop, form the meat mixture into 1-1/2-inch balls (about 24 meatballs). Place the meatballs on a heavy non-stick baking sheet. Mist with olive oil and bake for 15 minutes or until cooked through.

Sauce
Heat the olive oil in a deep skillet over medium-high heat. Add the onions, garlic, salt and pepper. Cook for 6 minutes. Add crushed tomatoes, oregano, fennel and 1/2 cup basil. Bring to a simmer. Cook over medium heat for 20 minutes, stirring occasionally. Stir in the remaining 1/4 cup basil.

(At this point, cook spaghetti according to package directions)

Add the meatballs to the tomato sauce and simmer for 10 minutes.

Servings: 8
Calories 613
Total Fat 20.4g
Carbohydrates 61.2g
Dietary Fiber 7.7g
Nutrition Grade B

Today’s Leopard Print Find: High Heel Shoe Christmas Ornament