Spagehetti and Meatballs

Tonight we had an Italian American favorite, Spaghetti and Meatballs. I was going to make the Lidia recipe, but then I googled spaghetti and meatballs, and this recipe came up with a very high rating.

Rave reviews from the other side of the table.

From Natasha's Kitchen with my revisions -

Ingredients for Meatballs (makes 22-23 meatballs):

3 slices white bread (crusts removed), diced or torn into pieces
2/3 cup cold milk
1 lb meatloaf mix

1/2 lb ground veal
1/4 cup grated parmesan cheese, plus more to serve
1 tsp sea salt
1/2 tsp black pepper
1 large egg
3/4 cup all-purpose flour, to dredge meatballs
3 Tbsp Light olive oil to saute, or use vegetable oil

Ingredients for Sauce:

1 medium yellow onion (1 cup chopped)
56 oz crushed tomatoes (from 2 - 28 oz cans)
2 bay leaves (optional)
Salt & pepper, to taste
2 Tbsp basil, finely minced*

Other Ingredients:

1 lb spaghetti

Method-

Combine bread pieces with 2/3 cup milk and set aside 5 min, then mash with a fork.

In a large mixing bowl, add 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, tsp salt, 1/2 tsp black pepper, 1 egg, and mashed bread crumbs. 

Mix until well combined.

Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). 

Dredge/roll meatballs in flour, dusting off excess. 

Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. 

Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). 

Remove meatballs and set aside (don't worry about cooking through at this point).

How to Make Easy Marinara Sauce:

In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min).

Stir in 2 cans of crushed tomatoes and 2 bay leaves. 

Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).

Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. 

Meatballs will be tender and sauce will be thickened. 

Five minutes before sauce is done, stir in chopped fresh basil and season with salt and pepper to taste.

How to Make Spaghetti and Meatballs:

Cook pasta according to package instructions until aldente (or to desired doneness), drain and return to the empty pot.

Pour sauce and meatballs over spaghetti and toss gently to combine. 

To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil and serve hot.