Spaghetti And Meatballs

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Soak the breadcrumbs in the wine in a small bowl until the breadcrumbs have absorbed all of the wine, about five minutes.

3. 3

   Place pork, beef, onion, parsley, garlic, egg, salt, pepper, and soaked breadcrumbs in a large bowl and mix together. Set aside.

4. 4

   Prepare a 13 x 9 baking dish with about half the marinara spread evenly. Set aside.

5. 5

   Divide meat into 1.5-inch balls and place into the baking dish, leaving some room around the meatballs so they don't stick together. Cover the meatballs with the rest of the marinara.

6. 6

   Bake, uncovered, for 45 minutes, or until a meat thermometer reads 160u00b0F.

7. 7

   Remove from oven and let cool for 10 minutes. Stir the marinara to incorporate the rendered fat and roasted bits that were on top of the meatballs.

8. 8

   While the meat cools, boil the pasta until al dente. Strain and toss noodles with just enough marinara to coat the noodles.

9. 9

   Serve with more marinara and three meatballs. Garnish with parmesan cheese, chopped parsley, and red pepper flakes to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.