I’ll admit it. My dad is pretty awesome. (both my parents are for that matter, but because it was just his birthday, we’ll discuss good ‘ol Gregg) I’m pretty sure I inherited my love of food from him. Because that sort of thing is totally genetic. Whether he was taking us to Costco specifically for free samples (classy), or taking us to a fancy seafood restaurant and encouraging my brother to order the lobster at the ripe age of 10, my dad made food a big part of our childhood. We cooked, we ate, and we always enjoyed our food. So when I realized I’d be home for his birthday I asked him what his ideal dinner would be. He said as long as it paired well with the Chianti I had brought him, he’d be a happy guy. I’m new to the pairing of wine and food but I figured an Italian wine-Italian food combo would work juuust fine. So meatballs and a tomato basil marinara it was.
- 2 lbs groung round
- 1 italian sausage (remove casing)
- 1/3 cup of finely chopped onion
- 2 garlic cloves, minced
- 1/3 cup italian breadcrumbs
- 1 egg, lightly beaten
- 4 tbsp olive oil
- 1/4 cup grated parmesan cheese
- 1 tbsp dried thyme
- 1 tbsp fresh basil, finely chopped
- 2 ripe tomatoes
- 1/2 cup sliced onion
- 2 garlic cloves
- 1 tbsp italian seasoning
- 2 cups marinara sauce
- 1/4 fresh mozzarella, chopped into bite size pieces
For the meatballs, mix all ingredients together in a large bowl. Add extra olive oil if mixture is a bit dry, and then roll into 1 inch balls. Bake in the oven at 400 F for 20 minutes, or until cooked through
For the sauce, saute the onions and garlic in a large sauce pan over medium heat until soft. Add tomatoes and seasoning and saute for about 5 minutes. Add the marinara leave on heat until warm. Add the mozzarella right before serving.
Layer spaghetti, sauce & meatballs and garnish with fresh basil and parmesan.