Spaghetti and Meatballs

Italian Meatballs

1/2 pound ground pork

1/2 pound ground veal

1/2 pound ground beef

2 large eggs, lightly beaten

1/4 cup grated Parmesan cheese

4 cloves garlic, finely chopped and Sauteed

1/4 cup dry bread crumbs

1/4 cup finely chopped parsley

Salt and freshly ground pepper

Combine all the ingredients in a medium bowl and season with salt and pepper to taste. Roll the mixture into 1 1/2-inch balls and line on a cookie sheet.  Bake in a 400 degree oven until brown and cooked through, 20-30 minutes.

To freeze-  Allow meatballs to cool completly.  Place them in a ziplock bag and lay flat in  freezer.  WIll keep for 6 months.  To use, add to hot sauce while still frozen.  Let thaw in sauce.

Note-  I like to combine all 3 types of meat but you can use any combination or just choose one.  To make gluten free, use GF bread crumbs or GF pretzels crushed in a food processor.

 

Basic Marinara

INGREDIENTS

1/4 cup extra-virgin olive oil

1 large onion, cut in 1/4 inch dice

4 garlic cloves, thinly sliced

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/2 medium carrot, finely shredded

2 28-ounce cans peeled whole tomatoes, crushed by hand and juices reserved

Kosher salt to taste

DIRECTIONS

In a 3-quart saucepans, heat the olive oil over medium heat, add the onion and garlic and cook until soft and light golden brown, 8-10 minutes.

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Add the tomatoes and juice and bring to a boil, stirring often.

Lower the heat and simmer for 30 minutes until as thick.  Season with salt.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

 

Add meatballs to the sauce and serve with spaghetti or pasta of your choice.