Espaguetis con albóndigas

Ingredientes

• 1 pound lean ground beef
• 1 pound Italian sausage
• 1/2 cup dry bread crumbs
• 1 teaspoon pepper
• 2 tablespoons dehydrated onion
• 4 eggs (lightly beaten)
• 4 tablespoons freshly grated Parmesan cheese
• 2 teaspoons dried basil
• 1 teaspoon dried parsley
• 4 cloves garlic (minced)
• 1 1/2 teaspoons kosher salt (See Notes section for substituting garlic bread seasoning)
• 1 large onion (chopped)
• 4-5 cloves garlic (minced or pressed)
• Olive oil
• 2 28- ounce cans crushed tomatoes
• 16 ounce tomato sauce
• 1-2 tablespoons sugar (to taste)
• 2 teaspoons dried basil
• 1 teaspoon Italian seasoning
• 1 pinch red pepper flakes
• Salt and pepper to taste
• 1 pinch baking soda (to help neutralize the acid)

Preparación

1. 1

   --- Make the Meatballs ---

2. 2

   Gently combine all meatball ingredients in a medium bowl: ground beef, sausage, bread crumbs, onion, beaten eggs, Parmesan cheese, basil, parsley, garlic, salt, and pepper.

3. 3

   Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 tablespoon) to shape meat into balls and then roll it between my hands to make them even more round. Place on a large cookie sheet and broil until the meatballs start to brown. Remove from oven and set aside until ready to use (or freeze for later use).

4. 4

   --- Make the Sauce ---

5. 5

   Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients: crushed tomatoes, tomato sauce, granulated sugar, basil, Italian seasoning, red pepper flakes, salt, pepper, and baking soda.Combine well.

6. 6

   Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached--about 25-30 minutes for a sauce that's of medium consistency.

7. 7

   Serve over hot pasta and top with fresh Parmesan if desired. Makes about 3 dozen meatballs and enough sauce to feed 6-8 people (or more if some of those people are kids).

8. 8

   --- FREEZER MEAL INSTRUCTIONS ---

9. 9

   Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don't simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you'll want to keep an eye on the sauce and make sure it's not burning if you go for the whole 6 hours.