Easy and Addictive Spaghetti and Meatballs

MEATBALLS:
Spices: I say your choice because spices are personal! Choose your favorites and dump them in, or just use an Italian spice mix, or a pre-mixed one.

Combine all ingredients for the meatballs in a large bowl with your hands, mashing together thoroughly.

Let marinate in the fridge for 1/2 hour. (You can skip this if you’re in a hurry—they’ll still taste super yummy.)

Preheat oven to 400 degrees F (200 C).

Shape into about 1-inch round balls. Place on pans lined with parchment paper and bake for 15-20 minutes until cooked through. (You can pull one apart to be sure.) Remove from pans to paper towel-lined plates to absorb any grease.

SAUCE:
Once you stick the meatballs in the oven, let’s get the sauce started.

Heat a large pot (it will need to fit all the meatballs and sauce) on medium high heat. Add butter.

Chop onion and add to the pot. Let cook for 3-5 minutes.

Then add all of your tomato paste and water to desired consistency.

Right before the meatballs are done, start a pot of water boiling and add your thick noodles. Cook for the allotted amount of time.

Keep simmering the sauce until meatballs come out of the oven. You can then add the meatballs to the sauce. Simmer for another 5 minutes.

Strain your noodles and add the butter to keep them from sticking together.

Serve with crusty bread or my pepperoni bread (from my recipe box)! But watch out: the sauce is addictive and combined with the meatballs, it’s hard to stop eating them!

Enjoy! *slurp*

Note: If you don’t want so may servings, you can easily halve the recipe.