Spaghetti 'n Meatballs

Well, it's the beginning of the critical eating and drinking season.  Perfect time for comfort food.  Let's kick it off with an old fave. 

The Meatballs:
1 1/2 lbs meatloaf mix (1/2 lb each ground beef, pork, and veal).  Most markets carry this, and if it's not on the shelf, the butcher will put one together for you.
2 eggs, lightly beaten
1/4 cup breadcrumbs
chopped parsley, about 1/4 cup
4 cloves garlic, minced
1/4 cup ground parmesan cheese
salt and pepper

Put all the ingredients in a large mixing bowl.  Using the best implement in the kitchen (your hand), thoroughly mix. 

While you're making the meatballs, put about 1 cup olive or canola oil in a deep skillet and heat to about 350 degrees.

Form the mixture into meatballs, size is your preference.  This batch made 12 meatballs in this size:

But there are only 6?  Where are the others?  Ahh, cook half of the meatballs in the oil, until nicely browned, then gently turn them over and brown on the other side. 

Put the meatballs on a wire rack to drain, then cook the remaining ones.

Meanwhile, make your favorite marinara sauce.

The sauce:
2 large cans peeled plum tomatoes
1 small can tomato paste
1 onion, chopped
4 cloves garlic, minced
red pepper flakes, to taste
1 bay leaf
dried oregano, basil, and thyme, about 1 1/2 tbs each
salt and pepper
2 tbs sugar
olive oil

Heat the oil in a large dutch oven.  Add the onions and pepper flakes.  Cook over medium low heat until just done.  Add the garlic and saute for about 2 minutes.  Add the tomatoes (I puree mine in a cuisinart or blender) and the paste.  Add the spices, stir thoroughly, and reduce heat to low.

Add all the meatballs, and simmer for 30 to 45 minutes (or longer, if you want).

Cook the pasta according to package directions, or however you damn well please.  Drain and toss with a little olive oil.  Serve it up with a couple of meatballs and some sauce, top with grated parmesan.  Mamma Mia!!