Some like it spicy

I've always loved Italian food. ..wine, architecture, art. . .well pretty much everything Italian. My dream job would be to run tours from the USA to Italy and vice versa. When I was pregnant I confess I ate pot after pot of meatballs and spaghetti and enjoyed every single bite. Some people like the frozen ones from Costco or the frozen aisle in grocery stores and use them for appetizers,Swedish meatballs, subs, etc. . .makes me cringe a little. Yes, yes I understand they're convenient but some things are worth the time. I just can't get over the strange bland flavor and spongy texture. I like mine hot and spicy with lots of garlic and fresh basil. I make a large batch and freeze half for future meals. I keep mine pretty traditional and use them for giant sloppy sub sandwiches or ladened onto spaghetti. Yummmmmmm! I don't use any "dried" herbs (except for the bay leaf) in this because I believe when making Italian meatballs and spaghetti sauce you must use fresh basil, garlic and oregano. 

Ingredients For Meatballs (60 -freeze half once cooked): 

1 1/2 cup Italian breadcrumbs

3 eggs, beaten

1 teaspoon kosher salt

3 tablespoons parsly, chopped

3 tablespoons basil, chopped

1 tablespoons, oregano

1/3 cup cold water

10 large cloves garlic, minced

1 medium onion, minced

1 tablespoon black pepper

1 teaspoon red chili pepper flakes

1 1/2 pounds ground beef

1 1/2 pounds ground pork

1/2 cup pecorino romano or parmigiano cheese, grated

1/2 cup olive oil (for sauteing)

Ingredients For Spaghetti Sauce (6 large portions): 

1 medium onion, chopped

5 large cloves of garlic, minced

1 tablespoon fennel seed

1 large bay leaf

1 1/2 cups zucchini, chopped or sliced

1 cup mushrooms, sliced

1 cup red & green bell peppers, chopped or sliced

1 1/2 tablespoon garlic, minced

2 tablespoons basil, chopped

1 tablespoon oregano, chopped

1/2 cup olive oil

1/4 teaspoon red pepper flakes

1 teaspoon of Kosher salt or to taste

3 cups tomato puree

1 small can tomato paste

1 cup water

2 tablespoons brown sugar, dark or light

Parmigiano cheese, grated

1 package spaghetti pasta (cooked per directions)

Directions (Sauce):

1. In large deep pot drizzle 3 tablespoons of olive oil and heat to medium high. Add the garlic, salt and onions and saute for 8 minutes. 
2. Add the tomato puree, paste, brown sugar, salt, black pepper, red pepper flakes, fennel seed, bay leaf, oregano, basil, water, remaining olive oil and red/green bell peppers, bring to a boil. 
3. Once boiling, reduce heat to medium, cover and let simmer for 1 hour. Add zucchini and mushrooms, stir, replace lid and cook for at least 30 more minutes on medium low heat. Some people like their sauce to simmer for up to 3 hours by checking on the sauce and adding more water as necessary. I find 1 1/2 to 2 hours is perfectly fine for my taste. 

Directions (meatballs):

1. In large mixing bowl combine breadcrumbs, water and eggs and mix. Let stand for 5 minutes. 
2. Add salt, parsley, basil, oregano, black & red peppers, garlic and cheese, mix. Using your hands, add the ground beef and pork and blend well. 
3. Roll into golf ball sized balls.
4. This recipe makes 60 meatballs and will require cooking in 2 batches to avoid squashing the balls and overcrowding (Or you could use 2 large skillets. I freeze one batch and use the other for dinner.). In a large non-stick skillet heat the 1/4 cup of olive oil to medium high. 
5. Add the meatballs making only 1 layer and avoid overcrowding. Cook the meatballs until brown and try to only flip the balls once. 
6. You can add the cooked meatballs directly into sauce and let simmer for 15 minutes or use as a sauce topping. 

Assemble your pasta, sauce, meatballs and serve with a side of french bread and Cesar salad. Delissimo!