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1
Preheat the oven to 350 degrees F.
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2
Heat a large (12-inch), nonstick skillet with an ovenproof handle over medium-high heat.
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3
When the pan is hot, add the oil and onions and cook for 3 minutes, until wilted.
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4
Add the garlic and crumbled meatballs and cook for 2 minutes.
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5
Melt the butter in the skillet and add the spaghetti.
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6
Toss to coat well.
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7
In bowl, beat the eggs with the cream until slightly foamy.
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8
Season with salt and pepper.
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9
Pour the eggs into the pan.
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10
Stir the eggs gently until they start to thicken, about 1 1/2 to 2 minutes.
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11
Stop stirring and allow the eggs to set up on the bottom, about 1 minute.
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12
Sprinkle the cheese over the top of the frittata and transfer the skillet to the oven.
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13
Bake for 12 to 15 minutes or until set and golden brown.
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14
Place the frittata on plate.
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15
Garnish with fresh chopped parsley and serve immediately alongside of warmed, leftover spaghetti and meatballs sauce.
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16
Heat the bacon drippings (or olive oil) in a Dutch oven over medium-high heat.
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17
Add the onions and cook until softened and translucent, about 8 minutes.
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18
Add the garlic and crushed red pepper and cook, stirring, for 1 minute.
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19
Add the crushed tomatoes, tomato sauce, and tomato paste.
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20
Season the sauce with the basil, oregano, salt and pepper.
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21
Bring to a simmer over medium-high heat, stirring occasionally.
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22
Place the remaining ingredients, except spaghetti, in a large mixing bowl.
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23
Mix together just until combined.
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24
Form meatballs by rolling meat mixture into 1 tablespoon-sized balls.
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25
Place meatballs on a plate as they are formed.
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26
(Hint: If your hands are slightly damp, the meatballs will roll more easily without sticking.)
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27
Place the balls into the simmering sauce 1 at a time.
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28
Allow the sauce to return to a simmer, and cook, partially covered.
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29
Let the meatballs to rest undisturbed for 25 minutes before stirring.
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30
When the meatballs rise to the top, stir gently.
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31
Simmer, partially covered, for an additional hour, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
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32
Remove the sauce from the heat and serve immediately over cooked spaghetti.
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33
Reserve leftover sauce and meatballs for the Pasta Frittata.
