1 lb hot Italian sausage
1 lb lean ground beef
1 egg, beaten
1/2 cup bread crumbs
1/4 cup Parmesan, grated
2 cloves garlic, minced
Salt and pepper
1 batch of simple tomato sauce or 1 jar of spaghetti sauce
3/4 lb spaghetti
Preheat oven to 425 degrees.
Mix Italian sausage, ground beef, egg, bread crumbs, Parmesan garlic, salt and pepper together in a bowl and roll into 1 1/2 inch meatballs. Place on a greased cookie sheet and bake 10-12 minutes or until no longer pink inside.
Put a large pot of salted water on to boil, and prepare spaghetti according to package directions. Warm the tomato sauce in a large saucepan. When meatballs are cooked through, put half of them in the sauce. Let simmer for a couple minutes and serve over cooked spaghetti.
This recipe is doubled so you can allow half of the meatballs to cool and place in the freezer. I like to freeze them on the baking sheet and after a couple hours, place the frozen meatballs into a labeled ziplock bag and store in the freezer. To thaw, place the frozen meatballs into a pot of simmering tomato sauce and simmer until heated through.
