Nonna's Spaghetti & Meatballs

You know how much I love pasta right ? Spaghetti in particular....right?  So I came across this recipe on the Eating Well website called Nonna's Spaghetti and meatballs that I'd like to share with you.

INGREDIENTS:

Meatballs:

• 2 large eggs
• 1/2 cup(s) dry whole-wheat breadcrumbs (see Tip)
• 1/2 cup(s) finely chopped onion
• 1/2 cup(s) grated Parmigiano-Reggiano cheese, plus more for serving
• 1/4 cup(s) minced fresh parsley
• 3 clove(s) garlic, minced
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 8 ounce(s) lean (90-percent or leaner) ground beef
• 8 ounce(s) ground pork or Italian pork sausage
• 8 ounce(s) ground veal

Sauce and Spaghetti:

• 1 tablespoon(s) extra-virgin olive oil
• 1 cup(s) finely chopped onion
• 3 clove(s) garlic, finely chopped
• 2 teaspoon(s) Italian seasoning
• 1/4 teaspoon(s) crushed red pepper
• 1 cup(s) dry red wine
• 1 can(s) (28-ounce) crushed tomatoes
• 1 can(s) (14-ounce) diced tomatoes
• 1 pound(s) whole-wheat spaghetti
• 1 tablespoon(s) finely chopped fresh oregano

DIRECTIONS:

1. To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt, and pepper. Add beef, pork (or sausage), and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
2. To prepare sauce and spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning, and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
3. Put the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
4. 30 minutes before you're ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
5. Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.
   
   Exchanges: 3 1/2 starch, 1 vegetable, 3 lean meat.

Don't sweat the Tips & Techniques-

Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250 degrees F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled "Panko breadcrumbs." Find them at well-stocked supermarkets.
Stovetop Variation: Make the sauce (Step 2) in a large Dutch oven instead of a skillet, then gently add the meatballs to the simmering sauce. Cover and gently simmer until the meatballs are cooked through, about 1 hour.

As usual....Red wine should accompany this meal-

Enjoy...Eat well my friends!