Ingredients for Meatballs (makes 22-23 meatballs):
3 slices white bread, (crusts removed), diced or torn to pieces
2 lb lean ground beef, with fat
1/2 cup grated parmesan cheese, plus more to serve
1/2 finely chopped/grind onion
3/4 cup all-purpose flour, to dredge meatballs
3 Tbsp Light olive oil to saute, or use vegetable oil
1 medium yellow onion, (1 cup chopped)
56 oz crushed tomatoes, (from 2 - 28 oz cans)
2 Tbsp basil, finely minced*
Combine bread pieces with 2/3 cup water and set aside 5 min then mash with a fork.
In a large mixing bowl add: 2 lb ground beef, 1/2 cup parmesan, 1/2 minced/chopped onion, 4 minced garlic cloves, 1.5 tsp salt, 1/2 tsp black pepper, 1 egg and mashed bread crumbs. Mix until well combined.
Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking through at this point).
1. In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min). Add 4 cloves minced garlic and stir 1 minute.
2. Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it’s actually boiling and hot and not just letting bubbles to the surface).
3. Add meatballs back into the pan with tomato sauce, partially cover and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. 5 minutes before your sauce is done, stir in chopped fresh basil and add salt and pepper to taste.
1. Cook pasta according to package instructions until aldente or softer if your family loves it that way! Truth be told, I love slightly overcooked pasta. Drain pasta and return to the empty pot.
2. Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with more parmesan cheese and fresh basil leaves if desired and serve hot.
