Spaghetti and Meatballs

After I posted my Apple Butternut Squash Soup, a friend of mine who doesn't care for squash gently complained.  I asked him what he would have me blog next, and he said, spaghetti and meatballs, so on request, here it is.

MEATBALLS

I got these from an online recipe for Italian Meatball Soup, but of course I cooked the meatballs a bit differently.

https://www.cinnamonspiceandeverythingnice.com/italian-meatball-soup/


1 1/4 lbs ground beef
1/4 cup bread crumbs

1 tablespoon parmesan cheese

1 egg, beaten

2 cloves garlic, minced

1 teaspoon finely chopped parsley

1/2 teaspoon Italian Seasoning

1/2 teaspoon sea or kosher salt

1/8 teaspoon fresh black pepper

Mix all ingredients thoroughly and form into walnut sized balls.  Saute over moderate heat in a fairly large saucepan until browned on all sides.  Transfer to a casserole and finish baking in a 350f oven for about 20 minutes or until cooked through.

SPAGHETTI SAUCE

2 T olive oil
1 medium onion, diced
1 garlic clove, minced
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
2 t Brown sugar
Pinch of hot red pepper flakes
2 T fresh chopped parsley
1 t oregano
1 t Italian seasoning 
1 bay leaf
Salt and pepper to taste

In the same pan in which you browned the meatballs, add the oil and heat.  Add the onions and garlic and saute until translucent, then add the remaining ingredients.  Simmer, covered, over low heat for about 30 minutes.  Mix in the meatballs and serve over spaghetti noodles with freshly grated parmesan.
This will serve about 4.