Ingredients

The following ingredients have 6 Servings
  • 1 lb lean ground beef
  • 1 lb sweet Italian sausage
  • 3/4 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese (plus additional for serving)
  • 1 medium onion (finely diced (reserve 3 Tbsp for sauce))
  • 1 Tbsp dry Italian seasoning
  • 1 tsp salt
  • 8 large cloves garlic, minced (reserve 1 1/2 tsp for sauce)
  • 1 tsp crushed red pepper flakes (optional (may use 1/2 tsp black pepper instead))
  • 1/3 cup milk
  • 2 large eggs
  • Sauce:
  • olive oil
  • 2 28 oz cans crushed tomatoes
  • 3 Tbsp can Italian seasoned tomato paste
  • 2 tsp dry Italian seasoning
  • 1 tsp each salt and black pepper (may adjust to taste)
  • 1 tsp sugar (optional)
  • 3 Tbsp chopped fresh Italian parsley
  • 1 lb dry spaghetti for serving (cooked to al dente per package instructions)

Instruction

  • Preheat oven to 400°F. Spray a broiler pan or a large baking pan fitted with a rack with cooking spray. Set aside.
  • To a medium size mixing bowl add ground beef and sausage, onion, panko, Parmesan cheese, Italian seasoning, salt, garlic and red pepper flakes. Beat milk and eggs together then, add to the bowl. Using your hands, mix everything together thoroughly.
  • Form into 1 1/2 - 2 inch meatballs and place onto the rack without touching. (I use a 2 oz ice cream scoop to keep meatballs uniform in size) Bake for 25 minutes.
  • While meatballs bake, in a large pot on the stovetop, heat a couple of drizzles of oil over medium-high heat. Add onion, and simmer for 1-2 minutes or just until translucent. Add garlic, saute for 1 minute longer.
  • Add tomatoes, tomato paste, dry Italian seasoning, salt, pepper and sugar. Simmer over medium low, covered while meatballs bake.
  • Add cooked meatballs to sauce, gently stir to coat. Simmer over medium low uncovered for 5 minutes.
  • Serve over cooked spaghetti, garnished with fresh parsley and additional Parmesan.