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Spaghetti and Meatballs

So here we go! This is my first recipe of one of my most favorite dishes—spaghetti and meatballs. And even though I am not even remotely Italian, I consider myself a connoisseur of Italian cuisine and a decent cook of Italian food.

Spaghetti and Meatballs

2 lbs. ground beef (80/20)
1 egg
1 large white onion
3 garlic cloves
2 tablespoons Parmesan cheese
3 pieces white bread
½ cup nonfat milk
Salt and pepper to taste
Italian seasoning

Start with cutting your bread into cubes and placing them in an oven at 350F for about 15-20 minutes. You can obviously use breadcrumbs from the packet but I prefer making everything from the scratch. While your bread is being baked, place your meat, egg, Parmesan cheese and a quarter cup of milk into a deep bowl. Chop your onion and garlic cloves and put them in a blender. Add a splash of milk to make it easier to blend them and then remove from the blender. Add the onion-garlic mixture into your bowl. Take out your bread from the oven, put it in a dry blender and make the breadcrumbs. Add them to the rest of the ingredients and mix them all together with your hands. In the end, add salt, pepper and herbs and give it another mix. Roll your meatballs, about two inches each. From the mixture you have, you should end up with about 20 of them. Place them in a baking dish sprayed with oil and bake the meatballs in a preheated oven (350F) for 35-40 minutes.

Meanwhile, make your Marinara sauce.

1 onion
3 garlic cloves
5 good tomatoes
2 cups tomato sauce
1 cup chicken or beef broth
Salt and pepper to taste
Italian seasoning

Finely chop your onion and garlic and sauté them in olive oil in a deep pot until they turn golden. Dice your tomatoes and add them into the pot. Simmer for about five minutes until they become soft. Pour this mixture into a blender and blend it to make it smooth. Pour it back into the pot. Add the tomato sauce, chicken broth, salt, pepper and seasoning. By that time, your meatballs must be ready, so just throw them in a pot with your Marinara sauce and simmer them for another 20-30 minutes over a low heat, stirring occasionally.

Place your spaghetti into salted boiling water, add a splash of olive oil and cook them for about 8-10 minutes. The spaghetti should still be a little hard when you take them out and drain them. Serve your spaghetti with meatballs and Marinara sauce on top. This dish goes really good with Californian Shiraz. Enjoy!

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