Meatballs (makes approx 30)
1 cup unseasoned bread crumbs (fresh ciabatta bread, pulsed)
¾ cup Asiago cheese, finely grated (can use Romano or Parmesan too)
½ cup whole milk
½ cup low-sodium beef broth
½ cup chopped fresh parsley
3 eggs, beaten
2 tbls dried oregano
1 tbls garlic, minced
1 tbls kosher salt
1 tbls ground black pepper
2 tsp dried basil
1 tsp crushed red pepper flakes
Pinch nutmeg
2 lb ground chuck
1 cup low-sodium beef broth
Preheat oven to 450 degrees. In large mixing bowl, stir together bread crumbs, cheese, milk, beef broth, parsley, eggs, oregano, garlic, salt, pepper, basil, red pepper flakes, and nutmeg. Combine ground chuck with bread crumb mixture. Stir thoroughly with fork. Shape meatballs (approx 2-inches in diameter) using “proportioning scoops” or melon baler. Coat baking sheet or shallow roasting pan with cooking spray. Space meatballs on pan so not touching or crowded. Cover bottom of pan with beef broth. Bake for 25 minutes or until meatballs just cooked through. Reserve pan juices for sauce. Can freeze extra meatballs.
Sauce
¼ cup olive oil
1½ cups yellow onion, diced
2 tsp garlic, minced
3 (14½ oz) cans whole plum tomatoes, crushed
½ cup reserved meatball pan drippings
½ cup minced fresh parsley
1 tbls sugar
1 tsp crushed red pepper flakes
Salt, to taste
12 cooked meatballs
1 lb cooked spaghetti
¼ cup fresh basil, cut into strips
Parmesan cheese
Sauté onions in oil over medium-high heat in large pan until translucent, approx 4 minutes. Stir in garlic and cook approx 30 seconds, or just until you smell it. Add tomatoes, pan drippings, parsley, sugar, pepper flakes, and salt. Simmer 15 minutes. Start boiling water for the pasta. Add cooked meatballs to sauce and simmer, uncovered, for 10 minutes to heat through. Meanwhile, cook pasta according to directions; drain. Stir in the cooked pasta and toss well to coat. Before serving, add fresh basil strips. Garnish pasta and meatballs with Parmesan. Sauce, noodles, and 12 meatballs makes 4-6 servings.
