1 lb. lean ground beef
1 lb. hot Italian sausage (casing removed)
1 egg (slightly beaten)
1 cup breadcrumbs
1 T garlic powder
1 diced yellow onion
4 cloves garlic, minced
2 sprigs fresh rosemary & thyme
- Mix the first five ingredients together by hand. Be careful not to overwork the meat.
- Form the mix into balls about the size of a small egg.
- Add a few tablespoons of olive oil to a large-bottomed pan (one that can also accommodate the sauce later) on medium low heat.
- Lightly brown each side of the meatballs. If your pan isn't big enough to fit all the balls with a little space around them, do this in two batches.
- After all the meatballs are browned, transfer them to a platter to rest.
- Saute the onion in the same pan (with the oil & meat juices).
- When the onions are translucent, add the garlic.
- When the onion & garlic are sauteed, pour in 2 jars of a simple tomato sauce and 1 can of crushed tomatoes.
- Put the meatballs back into the sauce along with the fresh herbs.
- Bring the sauce to a boil then turn down to low.
- Simmer the sauce for at least 3 hours, stirring occasionally to prevent it from sticking on the bottom and burning.
- Serve with spaghetti and plenty of garlic bread for sopping up the sauce. So good.