SPHAGETTI AND MEAT BALLS

This meal is a full on vibe! You're happy - have this meal and you'll be double the happier, you're sad - have this and you'll be a happy - happy soul. Spaghetti and Meatballs in homemade sauce is more flavorful and cheaper. The secret to getting umber tender meatballs is bread; yes, bread. These are amazing “WOW”-inducing MEATBALLS – so tasty and juicy and BIG! You'll have legit fun on making this dish, turn on some pop music, dance on and make it!

INGREDIENTS FOR 4 SERVINGS-

• 1 lb. ground beef / Chicken

• 1/3 c. bread crumbs

• 1/4 c. finely chopped parsley

• 1/4 c. freshly grated Parmesan, plus more for serving

• 1 egg

• 2 garlic cloves, minced

• Kosher salt - 1/2 tsp. 

• red pepper flakes 2 tbsp. 

• extra-virgin olive oil- 1/2 c. 

• onion, finely chopped - 1 

• (28-oz.) can crushed tomatoes - 1 

• bay leaf

• Freshly ground black pepper

LET'S MAKE IT! -

• In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain. 

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• In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.

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• In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.

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• Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.

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• Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

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NOTE - You can also add garlic and ginger paste in the pot. It adds great flavor. (Optional)