Spaghetti and Meatballs

Comfort food at it's finest.  A large batch of meatballs, good for meatball subs or a large platter of spaghetti with homemade spaghetti sauce.  This is one of those recipes that everyone enjoys, makes great leftovers, and a perfect make ahead or weekend meal.  Buttermilk is used in this recipe because it works.  The buttermilk is slightly tangy, and adds great flavor to the meatballs.

The marinara sauce and the meatballs make great make ahead meals.  They freeze well too.  I've been known to make very large batches of sauce and meatballs, then freeze small portions that we can quickly defrost for meals on the go.

Spaghetti and Meatballs

1 lb. spaghetti
1 batch of Marinara sauce
1 batch of meatballs
parmeasan cheese

Cook spaghetti according to manufacture's instructions.  Meanwhile heat marinara sauce in a large saucepan.  Also, heat meatballs by oven, skillet or microwave, just make sure that you don't try out the meatballs.  When all components have been cooked and heated thorough either combine all components in a very large serving dish, or put them in separate serving dishes.  Serve and enjoy! cheers!

Marinara Sauce

2 Tablespoons olive oil
1 clove garlic
1/2 large onion, or 1 small medium onion, chopped fine
1 lb. button mushrooms, thinly sliced
2 28 oz. cans crushed tomatoes
6 oz. canned tomato paste
1 glass of wine
1/4 cup chopped fresh basil
2 Tablespoons chopped fresh parsley, or 2 tsp. dried parsley
2 bay leaves
pinch of red pepper flakes
salt, pepper and white sugar to taste

In large saucepan over medium heat, add olive oil.  When hot, add garlic, and chopped onion.  Saute until onion is translucent, about 5-7 minutes.  Add mushrooms and cook until mushrooms and onions are browned and soft.  Add remaining ingredients.  Mix all ingredients making sure to break down tomato paste so all ingredients are thoroughly combined.  Bring mixture to a boil, stirring often, making sure nothing sticks to the bottom on the pan.  Taste (careful not to burn your tongue!), season with salt, pepper and sugar.  Reduce heat to low, and let simmer at least 30 minutes until sauce is thick.  Serve with spaghetti.

Meatballs

1 cup panko (seasoned or unseasoned)
1 cup buttermilk
2 pounds ground beef
2 tsp. salt
1/2 tsp. pepper
1 large egg slightly beaten
1/4 cup chopped basil
1/2 cup grated parmesan cheese

Preheat oven to 425 degrees.  Line a rimmed cookie tray with foil, and coat foil with cooking spray.  Combine panko and buttermilk in a large bowl.  Mix buttermilk and panko with a fork until well combined, and the mixture looks like a thick paste.  Add remaining ingredients.  Gently combine so all ingredients are evenly distributed throughout meat.  Get a 1 tablespoon measure, measure out heaping tablespoons of meat mixture, roll into a ball and place onto prepared cookie tray.  Bake for 30 minutes. Let meatballs cool slightly and serve with pasta, and marinara sauce.

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