Maronis Meatballs and Spaghetti Sauce

While I was pregnant with Charlie I watched Food Network non-stop. This is Mike Maroni's winning recipe from a throw down with Bobby Flay. For those of you that came to my house in January to watch Courtney run her marathon- we ate this the night before Courtney ran to load her up on carbs and protein.

Grandma Maroni's Meatballs 100 Year Old Recipe

1 lb ground chuck

4 oz dried bread crumbs (or crushed saltine crackers)

4 large eggs

4 oz whole milk

6 oz grated Romano Cheese

3 oz grated Spanish Onion

2 oz finely diced fresh garlic

2 oz finely chopped Italian parsley leaves

2 oz finely chopped fresh basil leaves

Directions

Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray.

Mix all ingredients thoroughly in large bowl. If mixture seems loose, add more bread crumbs.

Roll meatballs LOOSELY, about size of golf ball, and place on baking sheet.

Bake for 35-40 mins.

Maroni Sauce

6 oz GOOD olive oil, not extra virgin (we use about 1/2 that amt, was too oily with full amt)

12 cloves of garlic, finely sliced

1 large or 2 medium spanish onions, finely diced

2 (28 oz) cans crushed tomatoes (he uses imported, we use what we can find)

1 tsp salt

1/2 tsp white or black pepper

1 large handful julienned fresh basil leaves

Directions

In a medium saucepan over medium heat, add oil. Once heated, add the finely diced onions and sliced garlic to the pan. Cook over medium heat until soft and slightly brown. Next, add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 mins. Remove from heat and add the julienned basil.

(We usually make a double batch and still barely have any left overs. I could drink this stuff)