Homemade Spaghetti and Meatballs

Homemade Spaghetti and Meatballs

For Marinara Sauce:
6 roma tomatoes, chopped and seeded
1 small can tomato sauce (no salt added)
1/2 can tomato paste (no salt added)
4 cloves garlic, minced
1/2 yellow onion, finely chopped
6-8 leaves fresh basil, cut into strips
4 tablespoons olive oil
1/2 cup dry red wine
Spices to taste:
Garlic Powder
Italian Seasoning
Salt
Pepper

In a saucepan over medium heat, heat two tablespoons of the oil. Add garlic and onion, and cook until onions are translucent. Add fresh tomatoes and remaining two tablespoons of oil, and cook until they begin to break down, approximately 10 minutes. Add tomato paste, sauce, wine and basil. Bring to a gentle boil. Reduce heat to simmer, and add spices. Cook on low heat for 20 minutes.

For meatballs:
1 pound ground turkey or beef
1 egg
1/2 italian breadcrumbs (or gluten-free breadcrumbs)
1 tablespoon garlic powder
3-4 leaves fresh basil, finely chopped
Salt and pepper to taste
1 tablespoon olive oil

In a bowl, combine meat, egg, breadcrumbs, basil and garlic powder. Form into golf-ball size spheres. In a shallow skillet over medium heat, heat oil. Add meatballs, turning meatballs occasionally to cook through. When cooked, add to marinara, and simmer for another five minutes.

For finished dish:
Cook pasta according to package directions. Drain and set aside. On individual plates or bowls, add a fist-sized serving of pasta. Top with meatballs in sauce. Finish with fresh basil and Parmesan cheese (if desired.)