Spaghetti and Meatballs

 Meatballs:

2 lbs ground beef

2 extra large eggs

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 cup plain breadcrumbs

1/2 cup Pecorino Romano cheese, grated

1/2 cup fresh parsley, chopped

oil for frying with 2 garlic cloves and 1/2 cup sliced onions 

 

In a large bowl mix with hands all ingredients except for garlic and onions.  Form into meatballs (around 2 dozen)  In a large skillet add oil garlic and onion slices.  Add half the meatballs and brown both sides. Fry the other meatballs.  When all browned add to the sauce pot and cook for an hour.

Sauce:

3 Tbsp olive oil

1/2 cup yellow onion, chopped

2 garlic cloves, minced

2 quarts tomato puree

1 tsp salt

1/2 tsp black pepper

1/4 cup fresh basil leaves

Add all ingredients beginning with the oil, onion and garlic cloves.  When tender, add 2 quarts of tomato puree, salt, pepper and whole fresh basil leaves. Boil and then simmer for an hour with the meatballs cooking. 

Serve with spaghetti noodles and sprinkle cheese on top.

Recipe:  Italian Grandma Gina