Sarah Mastracco Chef On The Move

Just spent 4 amazing days in North Lake Tahoe with my family in a cozy house near Homewood and Tahoe City. Our view of the lake was stunning and we had lots of time to relax and cook. I made dinner for all on the 1st night…spaghetti and meatballs. This recipe made enough for us to have meatball subs for the next 2 days.

Spaghetti with Meatballs

4 ounces bacon (about 4 slices), roughly chopped
2 large garlic cloves, minced
3 pounds ground beef (15% fat)
2/3 cup breadcrumbs
2 large eggs
1 medium yellow onion, coarsely grated onion
1/2 cup freshly grated Parmesan cheese (plus more for sprinkling on top)
1 teaspoons dried crushed red pepper
3 Tbs. finely chopped parsley
2 teaspoons kosher salt
Pepper
2-4 tablespoons olive oil
8 cups favorite tomato sauce
1 # spaghetti

Place bacon in a food processor and grind to coarse paste. Transfer to large bowl. Gently mix in beef, breadcrumbs, eggs, onion, ½ cup cheese, crushed red pepper, parsley, salt and pepper.

Using moistened hands and about 2 tablespoons for each, roll meat mixture into 1 1/2-inch meatballs. Arrange meatballs on plastic wrap lined sheet pan.

Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Working in batches, add the meatballs. Cook until brown on all sides, turning carefully with a spoon or spatula, about 8-10 minutes. Transfer meatballs to paper towel lined plate. Add more oil to pan if needed and repeat with remaining meatballs.

Heat tomato sauce in a large pot until simmering. Place the seared meatballs in the sauce and cook until meatballs are cooked through, about 10-15 minutes.

Cook spaghetti according to package directions. Drain and return to pot. Spoon in about 1/2 cup tomato sauce, salt and pepper and toss to coat. Serve meatballs on top of spaghetti with parm cheese sprinkled on top.
Serves 6