Spaghetti and Meatballs

Who doesn’t love spaghetti and meatballs?!!!  I like to make a big batch and freeze some for a day where I don’t feel like cooking but want a great homemade dinner.  The meatballs are really moist and tender because I mix fresh bread crumbs with milk before adding it to the ground beef.  I use all ground beef, but you can change the ratio around and use 20% ground pork with the beef if you want. I used to sauté the meatballs in a skillet and add them to the tomato sauce, but now I just put them on several baking sheets and bake them.  It is so much faster and less work, and I don’t think any flavor is sacrificed.  I make the meat mixture in my large Kitchenaid mixer and allow it to sit and develop flavor while I am starting the tomato sauce.  I keep the tomato sauce very simple and use canned crushed tomatoes, onions, garlic, oregano and fresh basil.  If I don’t have fresh basil, I use the frozen basil cubes I get at Trader Joe’s and put them in right before I put the meatballs in.  I made some Cheesey Garlic Herb Bread to go with the spaghetti.  Click here for the recipe….