Spaghetti & Meatballs

• 1 pound ground beef

• ½ pound ground pork

• 1 ½ cups sweet onion, 1/4-inch dice (keep it small)

• 2 cloves garlic, minced

• salt

• 2 large eggs

• 1 cup Parmigiano, grated

• 1 cup Italian seasoned breadcrumbs

• 1/4 cup fresh Italian parsley, finely chopped

• 1/2 cup water

Coat a large sauté pan with olive oil and heat on medium. Add the onions and season with salt. Cook until softened but with no colour – approx. four minutes – and then add the garlic.

Sauté for two minutes and set aside to cool. In a large bowl combine the meats, eggs, Parmigiano, parsley, breadcrumbs, and cooled onions.

Using your hands mix thoroughly.

Season with a generous amount of salt, the water and then do one more good mix. Mixture should be wet.

TRICK – make a small patty and fry it. This way you can do a taste test for seasoning.

Prepare a baking sheet with parchment paper and preheat the oven to 350 degrees F.

Roll the meatballs between your hands forming a golf ball size. Heat a large frying pan with a couple of tablespoons of olive oil and In batches brown the balls on all sides (try to keep the round shape by moving them around). Transfer to the baking sheet and then bake for 15 minutes or until cooked through.

Add directly to the simmering tomato sauce.

Boil spaghetti (in my opinion Barilla brand is the best), drain and serve with a pile of meatballs on top and more Parmigiano cheese.