Good Old Fashioned Spaghetti ‘n Meatballs With Mom’s Garlic & Basil Spaghetti Sauce
By: Toni Leigh
Published: Thursday, May 5, 2011 - 10:44am

Ingredients




Meatballs:
1/2 pound lean ground beef
1/2 pound bulk-style Italian sausage
1 medium onion, finely chopped
4 large garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 slices (1- inch thick) French bread, torn into tiny bits
 cup grated Parmesan cheese
2 eggs, beaten
To Finish:
1/2 cup extra virgin olive oil
 cup dry Vermouth
2 jars (24- ounce) Mom’s Garlic& Basil Spaghetti Sauce
20 ounces your favorite spaghetti, cooked al dente and well drained
Grated Parmesan cheese

Preparation

1 Begin by making the Meatballs. 2 Combine the ground beef and Italian sausage in a large bowl. 3 Add the onion, minced garlic, red pepper flakes, salt and pepper. 4 Stir to blend well. 5 Using your hands, work the torn bread and Parmesan cheese into the meat mixture, blending well. 6 Stir in the beaten eggs, incorporating them well. 7 Form the meat mixture into 18 meatballs; refrigerate, covered, until ready to use. 8 Heat the olive oil in a heavy 12-inch, deep-sided skillet over medium heat. Add the meatballs in a single layer and cook until well browned on the bottom before turning, about 7-8 minutes. 9 Continue to cook, turning meatballs often, until they are cooked through, about 15 minutes. 10 Carefully pour off all fat from the pan, then return pan to medium heat. Whisk the Vermouth into the Mom’s Garlic & Basil Spaghetti Sauce, then stir the sauce into the pan, carefully scraping up the browned bits of meat glaze from the bottom of the pan. 11 Take care not to break up the meatballs. 12 Turn heat to medium-low, cover the pan and cook for 15 minutes. 13 To serve, place a portion of the cooked spaghetti on each plate and top with 3 or 4 meatballs. 14 Spoon some of the sauce over each portion and scatter with grated Parmesan cheese. 15 Serves four to six. Mangia!