Marvelous Meatballs and Three Ingredient Spaghetti Sauce

Ingredients

Three Ingredient Spaghetti Sauce

• One 28-oz can whole or diced roma (plum) tomatoes
• One stick of butter
• One onion, peeled and cut into quarters

Meatballs

• 1 cup Breadcrumbs
• 1/3 cup milk
• 8 ounces ground beef
• 8 ounces ground pork
• 1 cup ground Parmesan Cheese
• 1 teaspoon salt
• 1/3 cup chopped parsley*
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground pepper
• 2 eggs (beaten)
• 2 garlic cloves, finely minced, or pressed

Directions

Sauce

1. If you want lots of sauce, you can double the recipe.
2. If you�re using whole tomatoes, cut them up a bit.
3. Put the butter and onion quarters into the pot.
4. Bring to a boil over medium heat, then reduce the heat and let simmer for 45 minutes.
5. Stir occasionally. When the sauce is done, add salt to taste (you may not need much if you used salted butter). Remove and discard the onions.
6. Note: You can also chop the onions and leave them in the sauce. If you have fussy children that don't like onions, use the version where you remove the onions.

Meatballs

1. Mix milk and breadcrumbs in a small bowl. Set aside.
2. Place beef and pork in a bowl and add cheese, salt, pepper, parsley, garlic, nutmeg and beaten eggs.
3. Drain milk from breadcrumbs and add to meat mixture.
4. Mix all ingredients together gently by hand. Try not to compress or squeeze the meat mixture. You�re trying to just combine them thoroughly and yet keep a �looseness� to the meat.
5. Refrigerate for 20 minutes so it will be easier to shape into meatballs.
6. Shape into meatballs about the size of a golf ball using a gentle touch. Add directly to cooking sauce 30 minutes before the sauce is done.
7. While the sauce and meatballs are going, boil a pot of water and cook a package of spaghetti. When the sauce and meatballs are ready, top the pasta generously with sauce and meatballs, sprinkle on some shaved parmesan, and enjoy!