What you need:
-Four or five THICK slices of white bread. Remove the crust.
-Enough milk to cover those slices in a bowl. About 1 and a half cups.
-One and a half pounds ground beef
-One and a half pound ground pork
-Salt and Pepper
-One half pound whole motz (cut up)
-1 cup Parm
-One Pound Spaghetti or Linguine
-One jar of Spaghetti Sauce (use something plain, we are going to play with it a bit)
For the sauce:
Take one jar of plain spaghetti sauce. I use Ragu traditional. Add in some fresh chopped garlic, a little onion powder, maybe some dried oregano, a pinch or two of red pepper flakes, hot sauce, and some butter. Simmer on low.
For the meatballs:
Cook the onion, garlic, and parsley together. Cook until you have sweat the onions off and you can see thru them. Keep on a low heat, this will take a little bit of time! Set to the side, and let cool.
In the meantime, soak your break in the milk for about 10 minutes. Take the two meats and combine them together in a bowl. Mix in the egg and half cup of the Parm. Squeeze the milk out of the bread and add the bread to the meat mixture. Also add in your onion mixture. Do not overwork this meat mixture. Just gently fold everything together and form meat into 10 meatballs.
Turn oven to 350.
Add some olive oil to a meduim-large skillet. Gently brown your meatballs on all sides. What you're doing here is getting a nice seal on your meal. Locking in the moisture. Do not cook the meatballs, just brown up the outside.
Place meatballs in an oven proof baking dish and pour half of your sauce all over/around. Smother in Motz and one basil leaf on top of each metball, followed by a small drizzle of olive oil. Place in oven and cook for about 15 minutes.
Cook your pasta! and drain.
Mix with remaining sauce and a handful of cheese! top with meatballs, a little fresh basil and of course, MORE cheese♥
Let me know if you try, I would love to see pictures♥