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A Scrumptious Cold Weather Meal: Spaghetti and Meatballs

spaghetti and meatballs
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Looking for something new and exciting to serve the family for dinner time? Change things up a bit and make this amazing spaghetti and meatball recipe. Your family will not be disappointed one bit. 

One of the reasons I love to cook is to see the look on other people’s faces when they take their first, delicious bite. It is an indescribable feeling to make someone happy by filling their tummies with homemade meals. Spaghetti and meatballs is a classic, and I think you and your family will absolutely love this recipe.





For the meatballs:

1 1/2 lb. lean ground beef
1 1/2 lb. ground pork
1 large onion, chopped
4 garlic cloves, minced
1 large egg, beaten
1/2 cup freshly grated Parmesan (lots of it)
1/4 cup seasoned dry breadcrumbs
2 Tbsp chopped fresh, Italian parsley

For the sauce:

1 can tomato sauce
1 can diced tomatoes
1 can Original Rotel
1 medium yellow onion, chopped
3 garlic cloves, minced
1/2 cup good red wine
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp crushed red pepper flakes
1 bay leaf
Salt & Pepper to taste

Mix all of the meatball ingredients in a large bowl and combine with the best tools in the kitchen- your hands. Lightly form the mixture into 2-inch meatballs. Pour equal amounts of vegetable oil and olive oil into a large pot or dutch oven (about 1/4 inch depth). Add the meatballs in batches, do not overcrowd, and brown evenly on all sides. This should take about ten minutes per batch. Remove meatballs to a plate covered with paper towels and discard the leftover oil.

For the sauce, add olive to the same pot and crank the heat up to medium high. Add the chopped yellow onion and saute until translucent. Then, add the minced garlic and saute together for about 3 minutes. Add the 1/2 cup red wine and scrape the pot to get all of the delicious brown bits until the liquid is almost evaporated, about 3 minutes. Next, add the diced tomatoes, Rotel, and tomato sauce. Fill each can with water and add to the tomato sauce mixture. Throw in the bay leaf and seasonings and cook uncovered until the sauce reaches a boil. Once it begins to boil, lower the heat to medium low.

Carefully add the meatballs so the hot sauce does not splatter all over the counter top and yourself. Cover and simmer for about an hour, until the meatballs are cooked through and the sauce is thickened slightly. Serve hot on spaghetti and add Parmesan. Voila! Bon Appetit!


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