Meatballs and Spaghetti
Prep the Meatballs
Let the meat sit until at room temperature.
In a large mixing bowl combine Garlic, Onion, 1/2 bunch of basil, a 1/2 bunch of parsley, ground Italian sausage, ground beef, 2/3 cup parmesan cheese, eggs and pepper to taste.
Mix with hands until semi mixed. Slowly sprinkle in bread crumbs while mixing.
Keep mixing with hands until all ingredients mixed evenly.
Roll into meatballs about the size of a racquetball. It should make roughly 15.
Set on tray for next steps
Heat 6qt. Ceramic Enameled Cast Iron Dutch Oven on medium-low heat.
Add 1 tbsp of vegetable oil.
Place half the meatballs (8) into the dutch oven, cooking 3-4 minutes per side. Be careful not to overcook causing meatballs to be firm.
In total cook meatballs for 15-18 minutes.
Remove the first half of meatballs and set aside.
Repeat the previous step with the second half of meatballs (7).
Once fully browned on all sides add the first half of meatballs back into the Dutch oven.
Simmer the meatballs
To meatballs add a splash of wine (roughly 1/2 cup) and wait a minute for it to cook.
Add the 2 jars of sauce and sprinkle in basil and parsley to taste.
Cover and let the sauce come to a light boil.
Reduce heat to low and simmer for 2 hours.
Prepare your favorite noodles and serve meatballs on top.
Top with freshly grated parmesan and any remaining Italian parsley.
Fille jars to freeze or refrigerate for later meals.
Serving Size 3 meatballs