Spaghetti and meatballs are a family favorite. On busy weeknights, I slow cook the meatballs and tomato sauce in a crock-pot. While we’re busy with after school activities, dinner is simmering away and ready when we get home. They are one of my son’s favorite meals.
Combine approximately 1.5 lbs of lean ground beef with .5 to .75 lbs of ground pork (more or less). Add approximately 1/2 cup of finely diced sweet onion, some dried oregano (approximately 1 teaspoon) and salt and pepper. For a softer meatball, you can also add a little milk (about 1/4 to 1/2 cup). With your clean hands, mix everything together distributing the ingredients. Form small balls and place in your crock pot.
Refrigerate your meatballs until you’re ready to cook them. They will take approximately 3 hours on high or 5 hours on low. Ready to cook? Add one jar of your favorite tomato sauce and half to 1 full can of tomato paste (depending on how saucy you like your tomato sauce). I prefer Classico, tomato and basil. If you find there is too much grease rendered from the meat after cooking, use a turkey baster to remove some of the excess oil on the surface. Follow the package directions for your favorite pasta until it is cooked el dente. In a large pan or warmed pasta bowl, combine the pasta with the meatballs and sauce. Gently toss with tongs and top with freshly grated Parmesan cheese and a splash of extra virgin olive oil. Buon appetito!
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