Hillary says, “if you’re not using at least two kinds of meats in your balls, your balls aren’t the best they can be!”

Ingredients – meatballs:

• 1 1/2-2 lbs ground meat > recommended: 1 lb pork, 1/2 lb beef, 1/4 lb ground lamb or veal
• 1/4 cup lard
• 1 cup white bread crumbs
• 1/2 onion, finely chopped and cooked 10-15 minutes (semi caramelized)
• Approximately 1/3 cup grated parmesan
• 3 TBS finely chopped parsley
• 2 tsp dried oregano
• 1 1/2 tsp toasted fennel seeds, ground
• 1 tsp red pepper flakes
• 2 eggs, beaten

Ingredients – sauce:

• olive oil – to coat pan
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp red pepper flakes
• 1/3 cup red wine
• 28 oz can crushed tomatoes
• 1 cup water
• spices: salt, pepper, 1 1/2 tsp

Directions:

1. Meatballs: Mix all the ingredients, except the eggs, which should be beaten separately. Then add to mixture and combine.  Cover and let sit for at least 30 minutes while working on sauce.  Can also chill up to 2 days in the fridge.
2.  Sauce: Heat a cast iron skillet, dutch oven, etc. over medium heat and add olive oil and then onions.  Stirring often, cook 4-5 minutes.  Then add red pepper flakes and garlic, cooking 1-2 minutes more.  Add wine and reduce to a glaze, 2-4 minutes more.  Add water and tomatoes, season, bring to a boil and then lower or turn off heat.  Keep warm and return to meatballs.
3. Preheat oven to 375ºF.  Line 2 baking sheets with parchment paper (or use nonstick sheets).  Make balls, aiming for golf ball size, and place on baking sheets.  Bake in oven till brown, 10-12 minutes, flipping the meatballs halfway through cooking.
4. Transfer meatballs to sauce and bring to a simmer over medium heat.  Reduce heat to low, cover and cook for 20-25 minutes.  Prepare spaghetti while meatballs and sauce are simmering.

Serve with lots of parm!! (Hillary’s suggestion)

Details: Makes 20-25 meatballs (approx. 3 days worth of leftovers)

To print the recipe, click here: ~ Classico ~ Spaghetti + Meatballs