Spaghetti and Meatballs

Italian Meatballs:
1/2 lb. lean ground beef
1/2 lb. Italian sausage
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. kosher salt

Gently combine meatball ingredients in a medium bowl. Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 Tbsp.) Place on a broiler pan and broil until the meatballs start to brown. Remove from oven and set aside until ready to use (or freeze for later use).

Sauce:
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)


Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency.
Serve over hot spaghetti.

This is another recipe from Our Best Bites, and is my favorite meatball and sauce recipe! This recipe freezes really great, which is always amazing. If you are going to freeze it, then don't cook the meatballs all the way, just enough so they will hold their shape. Then place them on a cookie sheet with parchment paper, and freeze before placing them into a freezer Ziploc.