Da Spicy Meatballs

Simple and delicious meatballs from the one of our favorite recipe websites, The Modern Proper

• 3 (28 oz) cans whole stewed tomatoes

• 2 (28 oz) cans tomato sauce

• 1 cup salted butter

• 3 medium white onions, cut in half

• 2 lbs Bald Hill ground beef

• 1 lb Bald Hill ground pork or pan sausage

• 5 oz freshly grated parmesan cheese

• 8 garlic cloves, minced

• 2 eggs

• 1 cup Italian style bread crumbs

• 1 Tbsp salt

• 2 tsp freshly cracked black pepper

• 2 lbs cooked spaghetti, for serving

In a large pot, set over medium-high heat, add the tomatoes and their juice (crushing them with your hands as you add them) along with the canned tomato sauce, butter and onions. Bring to a boil. Reduce the heat and simmer, uncovered for 40 minutes, until onions are soft and butter has melted, stir to combine. Using tongs remove onions from the pot. *For a smoother sauce, use an immersion blender to blend the sauce before adding the meatballs.

While the sauce is simmering, make the meatballs. In a large bowl, combine the beef, sausage, parmesan, garlic, Italian parsley, eggs, bread crumbs, salt & pepper. Combine all ingredients with your hands, until fully incorporated . Once all ingredients are combined, roll the meat mixture into 1.5 inch balls and set aside on a baking dish.

Carefully add the meatballs to the sauce. Return the sauce to a simmer over medium heat, then reduce the heat to low, over, and cook for 30 minutes, or until the meatballs reach an internal temperature of 165°F on an instant read thermometer.

Serve the meatballs and tomato sauce over the spaghetti topped with additional Parmesan cheese.

Note: This recipe yields 40-45 meatballs. Not feeding a crowd? Cut this recipe in half or better yet, make it all and freeze some for later.