Spaghetti With Small Meatballs

This recipe is from a Pasquale cookbook and is the one my girls enjoy the most.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  lb  ground veal or 1  lb beef
• 1⁄8 cup  Italian breadcrumbs
• 1⁄2 teaspoon salt
• 1  pinch pepper
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon chili powder
• 1⁄4 cup olive oil
• 1  onion, finely chopped
• 1  garlic clove, finely chopped
• 2  cups tomatoes, peeled and finely chopped (I use canned tomatoes)
• 3⁄4 cup  chicken stock
• 1⁄4 cup red wine
• 2  tablespoons tomato paste
• 1⁄2 teaspoon garlic powder
•  salt & pepper, to taste
• 1  lb spaghetti, cooked and drained
• 4  ounces parmesan cheese, grated
•  oil

Directions

1. Combine ground meat, breadcrumbs, salt, pepper, nutmeg and chili powder, then form the mixture into small balls with the palms of your hands.
2. Heat oil in frying pan, and cook onion and garlic for 5 minutes. Add the meatballs and brown all over.
3. Add tomatoes, stock, wine, tomato paste, garlic powder, and salt & pepper, and simmer for 30 minutes.
4. Place cooked pasta on a heated platter. Pour some sauce and meat balls over the pasta. Sprinkle with grated cheese and serve immediately.
5. Note: Sometimes I will make extra meatballs and flash freeze them, then store them in plastic bags. When I'm ready to use them, I make the sauce and add the frozen meatballs to the sauce allowing for a longer cooking time.