Spaghetti and Meatballs

1½ lbs. lean ground beef
2 eggs, whisked
½ cup Italian Bread Crumbs
6 garlic cloves, crushed (3 for meatballs, 3 for sauce)
pinch salt/pepper
Olive oil, for cooking meatballs
1 28 oz. can crushed tomatoes
1 15 oz. can tomato sauce
½ cup chopped onion
½ cup red wine
⅓ cup finely chopped Italian parsley
Grated Parmesan cheese, for garnish


  1. In a large bowl, add ground beef, whisked eggs, bread crumbs, 3 crushed garlic cloves and salt / pepper. Mix well with your hands.
  2. Coat a large cast iron skillet with olive oil (filling about 1/4” deep) and heat over med - high.
  3. Form meat mixture into golf ball sized balls.
  4. Arrange meatballs in skillet and brown on all sides over med - low heat.
  5. Transfer cooked meatballs to a paper towel lined plate.
  6. Drain any excess oil from skillet, but don’t clean it.
  7. Toss in chopped onion and 3 crushed garlic cloves into same greased skillet.
  8. Saute over low heat until tender.
  9. Slowly add in red wine and gently stir.
  10. Add in crushed tomatoes, tomato sauce and chopped parsley; continuing to stir.
  11. Once blended, add meatballs back in sauce and let simmer over low heat for 20 - 30 min. Meanwhile, cook pasta.
  12. Plate pasta with meatballs and sauce. Top with grated Parmesan cheese and more chopped parsley.