Grandma Maroni's Meatballs

This IS a meatball to have . . . to keep . . . to impress. From the famous Maroni's out on Long Island . . . keeps the customers coming and standing in line.

• Ready In: 1 hr
• Serves: 14
• Yields: 14 meatballs

Ingredients

•  olive oil or   nonstick cooking spray
• 1  lb  ground chuck
• 1 1⁄2 cups  finely grated pecorino romano cheese
• 1 1⁄2 cups  fresh breadcrumbs
• 3  large eggs
• 1⁄4 cup milk
• 1⁄2 cup  minced fresh flat-leaf parsley
• 1⁄4 cup  chopped fresh basil
• 1⁄2 small onion, grated
• 3  tablespoons  minced garlic
•  coarse salt
• 1  lb spaghetti
• 1 (16 ounce) jar  Paul Newman's spaghetti sauce

Directions

1. Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
2. In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
3. Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
4. Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
5. Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.
6. *You might try this recipe #30903 - Easy Marinara Sauce that I found EASY and Delicious - instead of a bottled sauce to serve up your meatballs.