Ingredients

The following ingredients have 40 Servings
  • 2/3 loaf of French or Italian bread submerged in cold water
  • 2 small or 1 large peeled and small diced yellow onion
  • 4 finely minced cloves of garlic
  • 1 ½ pounds of 90/10 ground sirloin
  • 1 ½ pounds of ground pork
  • 4 eggs
  • ¼ cup chopped fresh parsley
  • 1 ½ tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh basil
  • 1 heaping cup grated parmesan cheese
  • 1 ½ tablespoons sea salt and ½ teaspoon pepper
  • 1 pound uncooked spaghetti noodles
  • ½ batch of Pomodoro sauce

Instruction

  • Preheat the oven 425°.
  • Squeeze as much of the liquid out of the water-soaked bread as possible and add to a large bowl along with all of the meatball ingredients and mix until completely combined.
  • Next for golf ball sized meatballs and place them 1” apart on cookie sheet trays lined with parchment paper.
  • Bake them at 425° for 25 to 30 minutes or until they begin to get a little brown on top and are cooked throughout. This recipe makes 40 total meatballs.
  • With 10 minutes left in the cooking process add the spaghetti to a large pot of boiling salted water and cook until al dente, about 7-8 minutes. Be sure to stir occasionally so that the noodles do not stick.
  • Remove the meatballs from the oven and place the desired serving amount for 4 people into the sauce and coat in the sauce. Remove and set aside.
  • Add the cooked spaghetti to the sauce and toss to coat.
  • Serve with meatballs over top and garnish with parmesan cheese and parsley.