Fresh Oregano (1/2 tsp)
Fresh Parsley (1 Tbsp)
Garlic (2 cloves)
In a bowl, combine
Parmesan Cheese (2 Tbsp)
, minced oregano, minced parsley, minced garlic,
Panko Breadcrumbs (1/3 cup)
Crushed Red Pepper Flakes (1/8 tsp)
Salt and Pepper (1/4 tsp)
and give it a mix with your hands.
Ground Meat (1 lb)
and gently mix everything together. Add
Large Egg (1)
, and mix everything together until it is just combined.
Use a 1 tbsp scoop to form about 20 meatballs
Olive Oil (1/4 cup)
in a large enameled skillet on medium heat. Then add the meatballs, and cook them on all sides for about 7 minutes until cooked almost all the way through. Remove the meatballs from the skillet, and drain all but 1 tbsp of oil.
Garlic (3 cloves)
Then, add crushed garlic,
Tomato Sauce (2 2/3 cups)
Fresh Basil Leaves (2)
and season with salt and pepper. Add the meatballs back to the sauce along with 2 tbsp of butter. Taste and season with salt and pepper as desired. Simmer the meatballs in the sauce for about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook
Spaghetti (1 lb)
according to packaged directions, until very al dente (about 1 minute shy of the recommended cooking time). Drain the pasta, reserving about 2 tbsp of the cooking water.
Stir the pasta and pasta water into the sauce and meatballs, keeping the heat on low, and cook for about 2 minute until the sauce and pasta have married.
Remove from the heat and sprinkle with
Parmesan Cheese (1/2 cup)
. Serve with additional Parmesan Cheese and a drizzle of extra virgin olive oil. Serve and enjoy!