SPICY SPAGHETTI AND MEATBALLS

SPICY SPAGHETTI AND MEATBALLS image

Yield 4 servings

Number Of Ingredients 20

For the meatballs:
1 pound ground Italian Sausage (casings removed
1/4 cup diced red onion
1 tbsp minced garlic
1 tbsp dried oregano
1/2 cup Italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 tsp worcestershire sauce
1 egg
1 tsp salt
1/2 tsp ground black pepper
for the sauce:
1/4 diced red onion
2 tsp minced garlic
1 1/2 tsp red pepper flakes
1 tbsp Italian seasoning
2 tbsp tomato paste
1 10 oz. jar tomato sauce of your choice (I use Ragu)
1/2 cup chicken broth
1/2 box spaghetti noodles

Steps:

Preheat oven to 375 F. Cover a large cookie sheet with parchment paper. Put all ingredients in a large mixing bowl and mix together with your hands. Coat your hands in olive oil and roll the meat into walnut-sized balls. (The olive oil will create a coating on the meatball so it browns on all sides.) This recipe will make about 15 meatballs. Place meatballs on the cookie sheet and bake for 15-20 minutes until they are golden brown and cooked. While the meatballs are in the oven, Sauté onion, garlic, and red pepper flakes just until the onions are translucent. Add the tomato paste and sauté for 2 minutes. Add Italian seasoning, tomato sauce, and chicken broth. Simmer until the meatballs are ready to come out of the oven. When the meatballs come out of the oven, add them to the simmering sauce and turn down to low. Cook the spaghetti in a pot of salted, boiling water. Drain when done. Add the noodles back to the pot and mix with 1 tbsp butter, ½ cup parmesan cheese, and ½ cup of the simmering tomato sauce. (This step is what makes this so good! The butter, cheese, and sauce create a glue for the tomato sauce to stick to) Place noodles on a plate, top with meatballs and extra sauce. Optional: extra parmesan cheese