Heat the oil in a large saute pan over medium-high heat.
Add the mushroom and onion to the pan and cook, stirring occasionally, until all liquid in the pan has evaporated and mushrooms are well browned, about 12 minutes.
Take the pan off the heat and set aside to cool for a few minutes.
In a large mixing bowl stir together the mushroom and onion mixture with the remaining meatball ingredients (garlic, oregano, basil, parsley, crushed red pepper, salt, Parmesan, eggs, and breadcrumbs) until well combined.
Using your hands, form the mixture into balls about the size of a golf balls (1 1/2 inches in diameter), and place them on a large baking sheet.
Cover the meatballs the refrigerate for at least 3 hours.
Take the meatballs out of the refrigerator and set aside while you preheat the oven.
Preheat the oven to 425°F.
Bake the meatballs in the preheated oven for 20 minutes.
SAUCE AND PASTA:
Heat the oil in a large saucepan over medium heat.
Add the onion and garlic to the pan and cook, stirring often, for about 3 minutes.
Stir in the tomato puree, oregano, basil, 1 tsp salt, and 1/4 tsp black pepper then bring to a slight boil.
Reduce the heat to low then simmer, stirring occasionally, while you make the pasta.
Cook the pasta according to package directions then drain.
Take the sauce off the heat and gently stir in the meatballs.
Serve the pasta with the spaghetti and meatballs and the freshly grated Parmesan on the side.
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