SPAGHETTI AND MEATBALLS

Chef Mac is back! Sharon and her Grandson Mac have been cooking up a storm this week. They were kind enough to send me some pictures of their latest creation along with the recipe.

It sounds fantastic. What's not to love about a meatball with three kinds of meat, pork, beef, and veal?

They baked the meatballs in the oven and topped it off with a delicious marinara sauce.

Mac is only visiting for a short time but I hope he continues to be a guest contributor. 

This guy has talent!

Thanks Chef Mac!

                                              SPAGHETTI AND MEATBALLS

1 1/4 pound total of Ground Pork, Beef & Veal
2 tsp. Worchestershire sauce
1 egg beaten
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, chopped
Salt and pepper

Preheat oven to 425 degrees F

Mix meat, Worchestershire, egg, bread crumbs, cheese, garlic, salt and pepper.  Roll meat into 1 1/2 inch medium sized meatballs and place on nonstick cookie sheet.  Bake 10-12 min.

Sauce:

2 TBSP. extra virgin olive oil

1/2 tsp. crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock
1  28oz can crushed tomatoes
10 leaves fresh basil leaves torn or sliced
Grated cheese Parmigiano Reggiano or Romano

Heat a deep pot over moderate heat.  Add oil, crushed pepper, garlic and finely chopped onion.  Saute 5-7 min.  Add beef stock, crushed tomatoes and basil.  Bring to simmer and cook about 10 min.

Cook pasta according to package directions.

Serve with crusty bread or garlic bread.

Enjoy!

Recipe from Sharon and Mac