Meatballs:
2 eggs
1/2 cup milk
3 slices bread, crumbled (toast lightly and blend in food processor)
1 kilogram minced beef (can substitute with pork)
1/2 cup finely chopped onion
2 tablespoons chopped parsley (can substitute with other herbs - fresh herbs preferred but if not availble, can use dried herbs)
1 clove garlic, smashed, minced
1 teaspoon salt
1/2 teaspoon pepper
In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add minced beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 220°C for 25 minutes.
If you wish to serve spaghetti with the meatball, you can whip up this classic tomato sauce to accompany the spaghetti. In my earlier days, I used to buy the spaghetti sauce in a jar. Then J & I "outgrew" the tomato-based sauce and moved on to olio. Since I discovered this simple recipe, we have re-discovered our taste for this classic sauce.
Tomato Sauce
1 kilogram ripe plum tomatoes
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon sugar
2 teaspoons salt
1 teaspoon pepper
1/3 cup snipped fresh basil, oregano, or parsley
Peel, seed, and finely chop the fresh plum tomatoes. Or, if you're lazy, like me, skip the first 2 steps. Heat oil over medium heat, sauté onion until tender. When it just begins to turn golden, add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary.
Spaghetti
Cook spaghetti according to package directions; drain. Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese and fresh parsley.
