Firefighter’s Spaghetti with Meatballs

While preparing the rest of this dish, start heating a large pot of water so you are ready to cook your pasta.

Combine the pork, eggs, bread crumbs, 3/4 of the cloves from a full head of garlic (roughly chopped), Parmesan, Italian parsley, 1 teaspoon salt and pepper in a large bowl. Mix to combine and then form into 1″ meatballs.

For the marinara, mince the remaining garlic and add it and 1/4 cup of olive oil to a large saucepan. Heat for several minuted until the garlic is golden and then add the pureed tomatoes. Season the sauce with salt and pepper to taste and simmer over low heat.

Add remaining 1/4 cup of olive oil to a second saucepan and drop the meatballs in one by one. Cook the meatballs in batches to avoid crowding if necessary. Season generously with salt and pepper. Turn the meatballs when they are solid enough not to break when picked up with a pair of tongs. Season again with salt and pepper.

When the marinara is thickened (after about 15 to 20 minutes) add basil and stir to combine. Toss the sauce with the cooked spaghetti. Plate a pile of spaghetti and nest several meatballs on top. Garnish with Italian Parsley and serve with Parmesan cheese.