Ingredients
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1 lb ground veal or 1 lb beef
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1/8 cup Italian breadcrumbs
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1/2 teaspoon salt
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1 pinch pepper
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1/2 teaspoon garlic powder
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1/4 teaspoon nutmeg
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1/4 teaspoon chili powder
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1/4 cup olive oil
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1 onion, finely chopped
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2 cups tomatoes, peeled and finely chopped (I use canned tomatoes)
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3/4 cup chicken stock
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1/4 cup red wine
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2 tablespoons tomato paste
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1/2 teaspoon garlic powder
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salt & pepper, to taste
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1 lb spaghetti, cooked and drained
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4 ounces parmesan cheese, grated
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oil
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1 garlic clove, finely chopped
Instructions
- Combine ground meat, breadcrumbs, salt, pepper, nutmeg and chili powder, then form the mixture into small balls with the palms of your hands.
- Heat oil in frying pan, and cook onion and garlic for 5 minutes. Add the meatballs and brown all over.
- Add tomatoes, stock, wine, tomato paste, garlic powder, and salt & pepper, and simmer for 30 minutes.
- Place cooked pasta on a heated platter. Pour some sauce and meat balls over the pasta. Sprinkle with grated cheese and serve immediately.
- Note: Sometimes I will make extra meatballs and flash freeze them, then store them in plastic bags. When I'm ready to use them, I make the sauce and add the frozen meatballs to the sauce allowing for a longer cooking time.