Ingredients
4 tsp olive oil
1 medium onion, minced
4 cloves garlic, minced
1 lb sweet italian sausage
1 lb ground beef
2 large whole eggs
2 large egg yolks
1 cup grated Parmigiano-Reggiano cheese
1/2 cup dry unseasoned bread crumbs
Coarse salt
Freshly ground black pepper
Pinch crushed red pepper flakes
2 tsp dried oregano
1 tsp dried basil
6 cups Traditional Italian Tomato Sauce
1+ pound spaghetti
Preparation
In a large saute pan, heat 4 tsp olive oil over medium heat. Add onion and garlic, saute until translucent, 3-5 minutes. Set aside. Place the ground sausage and beef in a large mixing bowl. Add the reserved onion and garlic to the meats. Add the whole eggs, egg yolks, Parmigiano-Reggiano, and bread crumbs. Combine. Season with salt and pepper. Add the red pepper flakes, oregano, and basil. Combine. Roll meat mixture in to golf ball sized meatballs. Place meatballs in 13x9 baking pan and cover with aluminum foil. Bake at 350 degrees. until meatballs are cooked through (approx 45 minutes). Add meatballs to tomato sauce. Simmer over medium heat until heated through.
