Spaghetti and Meatballs

Mince the Fresh Oregano (1/2 tsp).

Mince the Fresh Parsley (1 Tbsp).

Mince the 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 (1/4 tsp), and Ground Black Pepper (1/4 tsp) and give it a mix with your hands.

Then, add Ground Beef (1 lb) and gently mix everything together. Add Farmhouse Eggs® Large Brown Egg (1), and mix everything together until it is just combined.

Use a 1 tbsp scoop to form about 20 meatballs

Heat Olive Oil (4 Tbsp) 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.

Crush the Garlic (3 cloves).

Then, add crushed garlic, Tomato Sauce (2 3/4 cups), and 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!