Spaghetti & Meatballs

My version.


75/25 ground beef to italian sausage (2 lbs and 1 lb in this recipe)

2 handfuls of grated parm

1 handful of capers, drained

2 handfuls breadcrumbs

3 eggs


7-10 cloves garlic, grated

1 white onion, grated

Instructions: Combine all ingredients and mix with your hands.  I use a ice cream scooper to keep consistent sized meatballs and fry them up in evoo in a fry pan.  Then finish them off in a 350 degree oven for about 10 minutes, or until my thermometer reads 350 degrees.  Combine with a simple, sweet sauce to let them shine.  Put them into your sauce and let simmer for a long time.


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