Classic Spaghetti and Meatballs

I'm not one to order spaghetti and meatballs out, and I've not made it but a handful of times. I've been disappointed with most the recipes I've tried. This one did not disappoint. 

I love the smaller meatballs. The texture is better for me for some unexplained reason. These are super flavorful meatballs and I actually got the seasoning right (sometimes I don't salt them enough). 

The tomato sauce I wasn't as big of a fan of. I like my marinara recipe better. I think this one has too much Italian Seasoning for me. And I'm not sure I like the wine in it. 

I ate it and I enjoyed it. I'd make the meatballs again for sure, but would likely use my own marinara recipe. 

Classic Spaghetti and Meatballs

Recipe from Damn Delicious

Serves 8

FOR THE MEATBALLS:

• ½ c freshly grated Parmesan
• ⅓ c Panko
• ⅓ c chopped fresh parsley leaves
• ½ c milk
• 1 large egg
• 1 small shallot, diced
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 pound lean ground beef
• 1 pound ground pork

FOR THE SAUCE:

• 2 T olive oil
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 2 tsp Italian seasoning
• ½ tsp fennel seeds
• ¼ tsp crushed red pepper flakes
• ⅓ c dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can petite diced tomatoes
• 1 tsp sugar
• ½ c chopped fresh basil leaves
• 1 pound spaghetti

Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly oil or coat with nonstick spray.

In a large bowl, combine Parmesan, Panko, parsley, milk, egg, shallot and garlic; season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand 10 minutes.

Using a wooden spoon or clean hands, add ground beef and ground pork, stirring until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 36 meatballs.

Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until browned, about 12-15 minutes; set aside.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes until fragrant, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the pot.

Stir in tomatoes and sugar; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until sauce has thickened, about 20 minutes.

Stir in meatballs; cover and continue to simmer until flavors have blended, about 30 minutes. Stir in basil; season with salt and pepper, to taste.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Serve immediately, topped with meatballs and sauce.