Perfect Spaghetti and Meatballs

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Ingredients

• 1 lb ground beef
• 1 lb Mortadella or ham, chopped
• 1 teaspoon finely ground fennel seed
• 1 1/2 teaspoons fine sea salt
• 3 cloves garlic, finely chopped
• 1/4 cup fresh grated Pecorino or Parmesan cheese
• Fresh cracked black pepper
• 1/2 cup panko breadcrumbs
• 1 egg
• 4 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• 1 28 oz can crushed tomatoes
• 1 bunch basil
• Salt and sugar to taste
• Spaghetti
• Fresh basil for garnish
• Grated Pecorino or Parmesan cheese for topping

Instructions

1. In a bowl, combine ground beef, Mortadella or ham, fennel seed, salt, garlic, cheese, black pepper, breadcrumbs, and egg. Mix well until combined.
2. Form the mixture into meatballs using a large cookie scoop. Sear the meatballs in a sauté pan until browned on all sides but not cooked through.
3. Remove meatballs from the pan and sauté sliced garlic and red pepper flakes. Add crushed tomatoes, season with salt and sugar, then return the meatballs to the pan.
4. Simmer the meatballs in the sauce until cooked through and the sauce is slightly reduced. Add basil halfway through cooking.
5. Cook spaghetti until al dente, reserving some pasta water. Toss the cooked spaghetti with the sauce and meatballs, adding pasta water as needed.
6. Serve the spaghetti and meatballs topped with additional sauce, meatballs, grated cheese, and fresh basil. Enjoy!

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