Baked Meatballs

Ingredients

Baked Meatballs
½ cup milk
2 sliced white bread
1 pound ground beef
½ pound ground pork
½ cup minced or grated onion (drained) See notes
2 garlic cloves , minced
¼ cup fresh parsley, finely chopped
2 tablespoons chopped basil
⅓ cup Parmigiano-Reggiano (or parmesan) , freshly grated
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon pepper flakes
¼ teaspoon black pepper
1 egg
Olive oil spray (or other oil spray)
Tomato Sauce
½ cup olive oil
1 medium onion sliced
2-3 teaspoons garlic
2 14- ounce can tomato sauce
2 teaspoons dried italian herbs
1 teaspoon white pepper
1 teaspoon smoked paprika
1/4 teaspoon curry (optional)
1-2 cups broth , beef or chicken
2 tablespoon chopped parsley (for garnish)

Instructions

In a medium bowl mix together milk and bread to soften it. Set aside 

In a large bowl, mix together the ground beef, pork , grated onions, garlic , parsley, basil, cheese, salt, white and black pepper, pepper flakes , egg and soften bread.

Lightly mix the meatballs with your hands and shape into balls about 12 balls – do not over mix. Store covered in refrigerator until needed.

Line a baking pan with foil or parchment paper ; if desire top with a wire rack, optional. Arrange meatballs out in a single layer and spray with oil. 

Bake meatballs at 375 Degrees until cooked through or browned, about 12-15 minutes 

Tomato Sauce

In a large saucepan, add about 1/4 cup oil, bring to medium heat.

Add chopped onion, thyme and garlic to perfume the oil, stir for about 2-3 minutes until translucent.

Next add tomato sauce, dried italian herbs, white pepper, paprika and curry powder. Continue for a few minutes cooking stirring to prevent any burns

Pour in about 1 cup or more broth . You may add more , if desired while cooking Bring to a boil then simmer to blend all the flavors- about 30 minutes or more –stirring occasionally. Adjust seasonings, sauce consistency with water/stock and salt.

Serve warm over spaghetti and or crusty bread.