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ground beef Italian sausage onion garlic red pepper salt freshly ground black pepper Parmesan cheese eggs extra-virgin olive oil garlic your favorite Parmesan cheese
Viewed: 109 - Published at: 9 years agoIngredients
- 1/2 pound lean ground beef
- 1/2 pound italian sausage bulk-style
- 1 onion medium, finely chopped
- 4 large garlic cloves minced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 slices french bread 1- inch thick, torn into tiny bits
- 1 cup grated Parmesan cheese
- 2 eggs beaten
- 1/2 cup extra-virgin olive oil
- 1 cup dry vermouth
- 24 ounces garlic Mom's, & Basil Spaghetti Sauce
- 20 ounces spaghetti your favorite, cooked al dente and well drained
- grated Parmesan cheese
Method
- Begin by making the Meatballs.
- Combine the ground beef and Italian sausage in a large bowl.
- Add the onion, minced garlic, red pepper flakes, salt and pepper.
- Stir to blend well.
- Using your hands, work the torn bread and Parmesan cheese into the meat mixture, blending well.
- Stir in the beaten eggs, incorporating them well.
- Form the meat mixture into 18 meatballs; refrigerate, covered, until ready to use.
- Heat the olive oil in a heavy 12-inch, deep-sided skillet over medium heat. Add the meatballs in a single layer and cook until well browned on the bottom before turning, about 7-8 minutes.
- Continue to cook, turning meatballs often, until they are cooked through, about 15 minutes.
- Carefully pour off all fat from the pan, then return pan to medium heat. Whisk the Vermouth into the Mom's Garlic & Basil Spaghetti Sauce, then stir the sauce into the pan, carefully scraping up the browned bits of meat glaze from the bottom of the pan.
- Take care not to break up the meatballs.
- Turn heat to medium-low, cover the pan and cook for 15 minutes.
- To serve, place a portion of the cooked spaghetti on each plate and top with 3 or 4 meatballs.
- Spoon some of the sauce over each portion and scatter with grated Parmesan cheese.
