Even though I love to try new recipes as often as possible, sometimes I really just want to eat something homey and familiar, like spaghetti and meatballs. It does take a little time, but it’s worth it for the delicious flavor, and a lot of the time is just simmering, so you can do other stuff while you wait for it to cook.
280g (about 10 oz) ground beef/pork mix
1/2 cup panko breadcrumbs
2 tbsp milk
1/4 cup minced onion
1 tsp garlic powder
1 tsp dried parsley (or 1 tbsp fresh)
1 tbsp Parmesan cheese
1 tbsp tomato paste
1/4 tsp salt
1/8 tsp pepper
Sauce (or use your favorite home-made or store-bought sauce!)
400g (14 oz) canned tomato
1/2 onion, minced
1/2 tsp garlic powder
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp sugar
salt and pepper to taste
Spaghetti for serving, cooked according to box instructions
Parmesan cheese for serving, if desired
Mix all meatball ingredients well. Form into 1-tbsp balls and roll between your hands to make a neat round shape.
Brown the meatballs in batches in a frying pan and remove to a plate. (They can be frozen at this point.)
Mix all sauce ingredients together in a medium saucepan and bring to a simmer over medium heat. (One trick I use is that if the canned tomatoes are too chunky, use a potato masher or fork to smash them a little.)
Add meatballs to sauce and simmer for 45 minutes.
Serve over cooked spaghetti.