Make the Best Meatballs

In the late eighties I worked as chef for a crazed Italian ex-jock. He prided the restaurant on its red gravy but much of the Italian fare offered on the menu was clearly second rate. For years I pestered him to let me put a simple offering of spaghetti and meatballs on the menu. I tried to convince him this would be his signature dish. He was of Italian decent, the restaurant had an Italian sounding name (his) and it needed at least one recognizably Italian offering that was a cut above the mundane. I never did get the go ahead, not even for a special.

Spaghetti and meatballs are delicious and comforting because of its straightforwardness and simplicity of preparation.

One pound good bulk Italian sausage
1 pound ground beef
5 cloves minced garlic
0ne minced onion
5 slices Italian bread
'Ã'½ cup milk
2 eggs
1 t. rosemary
2t. dried basil
2t. dried oregano
1 t. crushed red pepper flakes
salt and pepper
½ cup Romano cheese

Break the bread into cubes, add the milk and let it sit for ten minutes. Add the sausage to the bread mix and work in until the sausage is well incorporated. Add bread and sausage mix to the ground beef, add onion, garlic, eggs then work with your hands until all is well mixed (two minutes) add the spices, salt and pepper and the grated cheese, work with your hands another minute.

Form the meat mixture into two inch in diameter balls and place on a baking sheet pan on top of parchment paper. Bake in a 375 degree oven until the balls begin to crisp up on the surface (15 minutes). Finish cooking in a pot of Marinara sauce for at least 15 minutes.

I prefer using the slightly thinner spaghettini rather than spaghetti. Toss the pasta in the marinara sauce then top with four meatballs and another small ladle of sauce. Sprinkle with good parmesan cheese and serve with crusty bread and spinach salad.