Spaghetti and Meatballs

I was originally going to make sweet and sour meatballs but my daughter had the much better suggestion of spaghetti and meatballs. Growing up, this was a family favourite. My grandmother’s meatballs were always the best and everyone in my family has a had a crack at trying to duplicate her recipe which has been very difficult since she never wrote it down. But my grandmother once told me the trick to moist meatballs is milk. After making them for myself, I have to agree with her. This recipe isn’t exactly the same as hers but it is close and we really enjoyed this version.

Meatball Ingredients:

2 lbs lean ground beef

1/2 cup bread crumbs

1/2 cup fresh grated Parmigiano Reggiano

1/2 onion, finely minced

2-3 cloves garlic, minced

1 tbsp parsley

salt and pepper

1/2 cup milk

Tomato Sauce Ingredients:

2 cans unsalted whole tomatoes

1 onion, finely chopped

3 cloves garlic

2 bay leaves

3 tsp oregano

3 tsp basil

1/2 tsp red pepper flakes

salt and pepper

Preheat oven to 350 degrees F.

Combine all ingredients for the meatballs in a bowl. Mix with hands. The meat should be very moist but still hold its form. You will know by feeling the meat if it is moist enough, add more milk if necessary.

Shape into 1 1/2 inch balls and place a parchment lined baking sheet.

Bake for 15 minutes. While the meatballs are baking, prepare the tomato sauce. Saute the onion and garlic in olive oil until the onions are translucent. Then add the canned tomatoes, mashing with a potato masher.