Classic Spaghetti and Meatballs
Source: Vicky’s Kitchen

Why I Like It: I’ve tried several meatball recipes and this is my favorite. I like that they are baked and I don’t have to “monitor” the frying and do the turning of multiple, messy batches in a skillet. The accompanying sauce is simple and flavorful.

Meatball Ingredients:
1 cup bread crumbs
3/4 cup Parmesan cheese
1/2 cup whole milk
1/2 cup beef broth, plus 1 cup beef broth for baking pan
1 tablespoon dried parsley
3 eggs, beaten
2 tablespoons dried oregano
2 cloves garlic, minced
1 tablespoon Kosher salt
1 tablespoon black pepper
2 teaspoons dried basil
1 teaspoon crushed red pepper flakes
2 pounds ground chuck

Directions:
Stir together all ingredients in a large mixing bowl. Remember to use the 1/2 cup of beef broth. Shape into meatballs of desired size. Coat baking sheet with non-stick cooking spray. Space meatballs on tray not allowing them to touch. Pour 1 cup beef broth onto tray surrounding meatballs. Bake for 25 minutes. Reserve drippings for sauce.

Sauce Ingredients:
1/4 cup olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
3 cans whole tomatoes, crushed (undrained)
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
salt and pepper to taste
fresh basil, chopped (to taste)

Directions:
Saute onion in olive oil, about 4 minutes. Stir in garlic and cook for 1 minute. Add crushed whole tomatoes, meatball drippings, sugar, red pepper flakes, salt and pepper. Simmer for 15 minutes. Add a dozen meatballs (freeze others for another time) and simmer 10 additional minutes. Stir in fresh basil if desired. Serve with 1 pound cooked pasta and grated Parmesan cheese.