I like to make meatballs for my spaghetti as I do not always want meat, but my children do. It’s much easier for me to have a decent sauce and they get the meat they crave!
Ingredients
1 lb. thin spaghetti noodles
1 lb. ground sirloin
1 lb. ground sage flavored sausage
2 large eggs
1/2 c. milk
1 c. panko
1 tsp. kosher salt
2 tsp. italian seasoning
1 tsp. garlic pepper
1 tsp. course black pepper
1/2 c. grated parmesan cheese
24 oz. jar Ragu 6 cheese spaghetti sauce
1 tsp. minced garlic
1/4 c. diced vidalia onion
1 1/4 c. red wine
8 oz. baby portabella mushrooms, diced
Method
Cook noodles according to instructions on box.
Preheat oven to 500 degrees. In large bowl, add beef, sausage, eggs, milk, panko, salt, italian seasoning, garlic pepper, pepper and parmesan cheese. Mix with hands, incorporating. Form into 20 meatballs, lining up on cookie sheet. Broil in oven for 15 minutes.
Meanwhile, in large dutch oven, add sauce, garlic, onion, wine and mushrooms. Mix thoroughly. Add meatballs and bring up to simmer. Simmer for 30 minutes. Serve over noodles.
Makes about 6-8 servings