1.25 pounds ground beef
one cup + half cup diced onion
three cloves finely diced garlic
one teaspoon salt
quarter cup whole milk
four tablespoons corn meal
finely (ish) chopped parsley
quarter cup grated parmigiano reggiano
one tablespoon oregano
one teaspoon ground fennel seeds
one teaspoon ground red pepper flakes
one teaspoon ground black pepper
half pound spaghetti
one box Pomi strained tomatoes
one small can crushed san marzanos
Mix together one cup onions, garlic, corn meal, milk, egg, some parsley, reggiano, oregano, fennel seeds, red and black pepper and salt.
Add the meat and mix thoroughly.
Form into balls and arrange closely on an oiled baking pan. Put them in a preheated 450 degree oven and bake until starting to brown on top (about 20-25 minutes).
Sautee half cup onions in olive oil until getting translucent.
Add the tomatoes, dried basil, and some fresh ground black pepper. Simmer on low, salting to taste.
Meatballs are done. Note, looks like our fucken oven is totally uneven in heat distribution…
Put the meatballs in the fucken sauce and continue to simmer for at least 15 minutes, meatballing up the sauce and saucing up the meatballs. While this is happening, boil up the fucken spaghetti in salted water.
Drain the spaghetti, put in bowls, aliquot out some meatballs, and ladle sauce on top. Garnish with parsley and grated reggiano.