Spaghetti and Meatballs

By • May 29, 2015 0 Comments

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Serves 4 with leftovers

  • 1/4 cup breadcrumbs
  • 1/4 cup pinot noir
  • 1/2 pound ground pork
  • 1/2 onion diced
  • 1 teaspoon salt
  • 1 egg
  • 1 quart marinara
  • 10 ounces angel hair pasta
  1. Preheat oven to 350°F.
  2. Soak the breadcrumbs in the wine in a small bowl until the breadcrumbs have absorbed all of the wine, about five minutes.
  3. Place pork, beef, onion, parsley, garlic, egg, salt, pepper, and soaked breadcrumbs in a large bowl and mix together. Set aside.
  4. Prepare a 13 x 9 baking dish with about half the marinara spread evenly. Set aside.
  5. Divide meat into 1.5-inch balls and place into the baking dish, leaving some room around the meatballs so they don’t stick together. Cover the meatballs with the rest of the marinara.
  6. Bake, uncovered, for 45 minutes, or until a meat thermometer reads 160°F.
  7. Remove from oven and let cool for 10 minutes. Stir the marinara to incorporate the rendered fat and roasted bits that were on top of the meatballs.
  8. While the meat cools, boil the pasta until al dente. Strain and toss noodles with just enough marinara to coat the noodles.
  9. Serve with more marinara and three meatballs. Garnish with parmesan cheese, chopped parsley, and red pepper flakes to taste.

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