Spaghetti and Meatballs

Ingredients:

• 1 lb box of spaghetti  
• 1 lb ground beef  
• 1⁄4 onion grated (juice and pulp)  
• 1 tbsp dijon mustard  
• 1 egg beaten  
• 1⁄4 cup bread crumbs   I prefer brown rice bread crumbs
• 1⁄4 cup milk   buttermilk if you have it
• 1⁄4 cup grated parmigiano-reggiano cheese  
• 1 clove garlic - grated  
• 1⁄2 tsp salt  
• 1⁄4 tsp black pepper  
• 1⁄4 tsp dried oregano  
• 1⁄4 tsp dried thyme  
• 1 tbsp extra-virgin olive oil  
• 4 cloves Garlic   grated or minced
• 1 small onion, minced  
• 1 cup beef stock  
• 1 28 ounce can crushed tomatoes  
• a handful of chopped fresh basil  
• salt and pepper to taste

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Directions:

Preheat oven to 375 degrees. Place the ground meats into a medium size bowl and add the breadcrumbs and milk. Add the egg, Parmesan cheese, garlic, onion, salt, pepper, oregano, thyme, and combine thoroughly with your hands. Once combined, form the mixture into 2-inch meatballs.

Place the meatballs on a tinfoil lined baking tray and bake for 20-25 minutes in a 375-degree oven.

For the sauce, add the EVOO and onion to the pan and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the beef stock and cook on high heat, until almost all the liquid evaporates about 3 minutes. Stir in the tomatoes, basil, salt, and pepper. (If you do not want to make the sauce, use a good quality store-bought tomato basil marinara.)

Add the meatballs to the sauce, cover, and simmer on the low for 20-30 minutes, until the meatballs are tender. Serve hot over cooked spaghetti and top with freshly grated Parmesan cheese and fresh basil. Enjoy!!.