Spaghetti and Meatballs

by Amanda Bishop
(my father-in-law is the BEST cook in the world, and he gave me this recipe. It is so delicious!)

Marinara Sauce

6 oz. good olive oil, not extra virgin
12 cloves garlic, finely sliced
1 large onion, finely diced
2 (28 oz) cans crushed tomatoes
1 tsp. salt
½ teaspoon white or black pepper
1 large handful fresh basil leaves, chopped

In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook on medium heat until soft and slightly brown. Next add canned tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from heat and add basil.

100-year old Meatball Recipe
1 lb ground beef
4 oz dried bread crumbs
4 large eggs
4 oz whole milk
6 oz grated Romano
3 oz grated Spanish onion
2 oz finely diced fresh garlic
2 oz finely chopped fresh Italian parsley leaves
2 oz finely chopped fresh basil leaves
Preheat oven to 350 degrees. Spray baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in a large bow. If mixture seems loose, add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Cook for approximately 35 to 40 minutes.

Add with spaghetti sauce and noodles and enjoy!