Meatballs and Spaghetti

Why meatballs first??? Because they are so HUGE!!! Thanks, Kary Osmond, of Best Recipes Ever for this great meal idea. Together with the Cheddar Garlic Bread, I’m going to be in heaven tonight while enjoying this!!!

Meatballs and Spaghetti
2 T. olive oil
2 onions, chopped
3 cloves garlic, minced
1 egg
1/2 c. ricotta (I used whole milk ricotta)
2 t. fennel seeds, crushed (I didn’t have these)
1 1/4 t. salt
3/4 t. pepper
1/4 t. each cinnamon, cloves, nutmeg
1 c. bread crumbs
1/4 c. chopped parsley
1/4 c. grated Parmesan
8 oz. ground beef
8 oz. ground pork
1/2 c. white wine
1 can (28 oz.) diced tomatoes (used crushed as I didn’t have these)
1 1/2 c. crushed tomatoes
1/2 c. chopped fresh basil
1/4 t. sugar
1-1/2 lb. spaghetti
Fry onions and garlic in 1 T. olive oil until soft & golden. Remove to a bowl. Put half of the onions in another bowl and add egg, ricotta, fennel, 1/4 t. salt, pepper, cinnamon, cloves and nutmeg. Add bread crumbs, parsley and Parmesan. Add beef and pork and mix well (I had to use my hands which I don’t like to do but it worked best). Form into large balls (mine were about 5 oz. each). Put on a plate and refrigerate for about 1/2 hour. Add remaining oil to pan and brown meatballs. Remove from pan and add wine to deglaze. After it boils briefly, pour into Dutch oven. Add remaining onion mixture, tomatoes, basil, sugar and remaining salt. Stir to combine. Add meatballs. Cover and simmer 30 minutes, stirring occasionally. I lowered the heat and cooked them longer due to the size of the meatballs (about 30 more minutes).
Cook spaghetti according to package instructions. Serve meatballs over a bed of spaghetti with Cheddar Garlic Bread.

1 medium baguette
2 T. butter
1 clove garlic, minced
1 T. parsley, chopped
1 pinch pepper
1/3 c. cheddar cheese
Mash butter with garlic, parsley and pepper. Slice baguette lengthwise and spread with butter mixture. Sprinkle with Cheddar. Wrap with foil and heat 15 mins. in 425F oven.