Who can pass up a good plate of Spaghetti & Meatballs? Not your guests; that's for sure...
1 cup white onion, finely diced
1⁄2 cup Italian bread crumbs
16 oz. package ground beef
28 oz. can crushed tomatoes
5 garlic cloves, minced
1 cup grated parmesan cheese
2 tbsp. olive oil
1⁄2 lb. spaghetti
1⁄4 cup whole milk
1 tsp. salt and pepper Italian seasoning
Whisk together egg, milk, 1 tsp. salt and 1 tsp. pepper. Add in half the onion and half the garlic. Add bread crumbs, Italian seasoning, cheese and beef. Combine and mix to form 16 balls.
Heat olive oil in a skillet over medium-high heat and add meatballs to fit pan. Brown on all sides using a rolling motion to cook evenly. Continue process until all meatballs are browned. Set aside.
Drain fat from pan, but leave any pieces of meatball. Add remaining onion and garlic and return to medium heat. Cook for about 4 minutes until lightly toasted, add crushed tomato. Reduce heat to medium-low and add meatballs. Cover and cook for
30 minutes. Sauce should be lightly bubbling but not simmering rapidly.
In a large stock pot of salted boiling water, cook spaghetti to package directions. Drain spaghetti, toss with sauce, and top with grated Parmesan cheese.
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