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Prep time: 20 min         Cook time: 45 min          Makes: 6 servings

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It’s been a minute, but I’m back!

Not much happened while I’m been MIA – just getting married, going on our mini-moon and preparing for Christmas 😉  Now we’re settled in as husband and wife enjoying every minute of it!  And now it’s time for me to really play housewife (on evenings and weekends).

First up: spaghetti and meatballs!

 

I dreamt of this for weeks, then we finally made it this weekend and it was E V E R Y T H I N G.   Be prepared and come hungry when you make this meal, it feeds many but also freezes well too for a quick dinner or lunches through the week.

What you’ll need – For the meatballs:

1 pound package of lean ground beef
1 pound package of ground pork
1 egg
1/3 cup Italian bread crumbs
1/3 cup onion, finely diced
2 cloves of garlic, crushed
salt and pepper to taste

What you’ll need – For the sauce:

2 cans crushed tomatoes
4 cloves of garlic, crushed
1 medium onion, finely diced
1 teaspoon basil
1 teaspoon oregano
salt and pepper to taste

What you’ll do – For the meatballs:

Preheat oven to 350º.

Mix all ingredients in a large bowl.

Form into balls (about 2 inches in diameter).

Heat oil in a pan on medium heat.  I used a cast iron for a really nice sear.  Cook meatballs about 2 minutes a side until they have a nice crust surrounding them.

Place in an oven safe dish, preferably with a lid.  Set aside.

What you’ll do – For the sauce:

Sauté the onion in about 1 tablespoon of oil on low-medium heat until tender, about 5 minutes.  Add the garlic and continue to sauté for a minute.

Add crushed tomatoes and bring to a simmer.

Add the rest of the seasonings.

Pour the sauce over the meatballs and bake for 35 minutes (or until the centre of the meatball is at 165º).

While this is baking, cook your noodles until el dente.

Serve with garlic herb bread and enjoy.  Recommended with a glass of your favourite red.

Yumbo!