Crew's Spaghetti & Meatballs

Magnolia 3

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a Dutch oven, melt the butter over medium-high heat, then add the onion and cook, stirring occasionally, until fragrant, 3 minutes. Add the chicken stock, tomato sauce, and tomato paste to the pot and stir to combine. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes.

Step 2

In a large bowl, stir together the panko and milk until well combined. Let sit for 4 to 7 minutes, so the panko can absorb the milk.

Step 3

Add the beef, pork, onion, Parmesan, egg, garlic, basil, salt, pepper, and Italian seasoning to the panko mixture. Using your hands, mix until all the ingredients are evenly distributed.

Step 4

Using your hands, roll the meat mixture into 1/4 to 1/2 inch balls. Line a plate with paper towels.

Step 5

In a large cast-iron skillet, heat the oil over medium heat. Add half of the meatballs to the pan and cook, turning occasionally to sear on all sides, until dark brown and crusty. Place on the prepared plate to drain. Repeat with the remaining meatballs.

Step 6

Add the seared meatballs to the pot and simmer until the meatballs are cooked through, 10 to 15 minutes. Add the cooked pasta and stir well to combine. Garnish with basil, if you like, and serve.

Step 7

Store in an airtight container in the refrigerator for up to 2 days.