HOMEMADE MEATBALLS & SPAGHETTI

This was a first for me...meatballs that is. Something so scary and mysterious about the meatball I have always stayed away. But now that I have found this recipe it will be a new dinner favorite. It was awesome. Perfect amount for 4 people with PLENTY of leftovers. You may want to double the sauce (depending on how much you like).

HOMEMADE MEATBALLS & SPAGHETTI
Adapted from Ina Garten's Real Meatballs and Spaghetti, Barefoot Contessa Family Style
Yield: 4-6 Servings

Meatballs:
1 pound ground sirloin
¾ cups fresh breadcrumbs (about 3 ciabatta slices (couple days old), crusts removed, ground in food processor. If you have fresh bread, bake it until dry, then grind in F.P.)
1 Tablespoon chopped parsley
1/4 cup freshly grated Parmesan cheese
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion flakes
1 large egg, beaten
Vegetable oil
Olive oil

Sauce:
1 Tablespoon olive oil
1 chopped yellow onion
1 1/2 teaspoons minced garlic
Pinch of red pepper flakes
1/2 cup good red wine, such as Chianti
1 (28-ounce) can tomatoes in puree, chopped or crushed tomatoes
1 Tablespoon chopped fresh parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti, cooked al dente
Freshly grated Parmesan

Make the meatballs: Place the meat, breadcrumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 1/3 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 1-inch meatballs. You will have 12 to 14 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Carefully, in 2 batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.
Make the sauce: Heat the olive oil in the same pan. Add the onion and sauté over medium heat until translucent, 5 to 10 minutes. Add the garlic and red pepper flakes, and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti with fresh grated Parmesan.

PRINTABLE RECIPE