Directions

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1. Mix the ingredients in a bowl, then roll the meat into golf ball-sized meatballs

2. Braise the meatballs on medium-high heat in a saucepan until crispy on all sides. Remove from heat and set aside (finish cooking in the tomato sauce later)

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1. Use the same saucepan as the meatballs. Reduce heat to medium, add some EVOO and the onions.

2. Cook until translucent. Add a bit of water to release the fond from the meatballs if needed.

3. Add the crushed tomatoes and Nonna’s Italian FLAVRBOMBS.

4. Bring to a boil, then reduce to a simmer.

5. Add the meatballs (and any juice from the meat) to the sauce and cook until done – about 20 minutes.

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1. 1 pack of spaghetti or other long pasta 

2. Bring a pot of salted water to a boil 

3. Add your pasta and cook for about 8 minutes, then drain

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1. Remove the meatballs from the sauce and mix about half of the sauce into the pasta. Let the pasta absorb the sauce for a few minutes.

2. Plate the pasta, then add a bit more sauce on top.

3. Add the meatballs on top of the pasta, sprinkle with some grated parmesan 🧀 and fresh basil 🌿.