Ingredients
Meatballs:
1 lb. Ground Beef
1 lb. Ground Veal
1 lb. Ground Pork
1 ½ cups Ricotta Cheese
1 cup Half-and-Half
1/3 cup chopped Parsley
2 tsp. dried Oregano
1/3 cup Pecorino
2 cups Fresh Bread Crumbs
3 Cloves Garlic
1 tsp. Salt
2 tsp. Pepper
Marinara Sauce:
1 Onion
6 Cloves Garlic
1 tsp. Salt
1 tsp. Pepper
1 tsp. dried Oregano
½ tsp. Red Pepper Flakes
30 oz. Tomato Puree
2 Tbsp. Tomato Paste
20 oz. Whole Tomatoes
½ cup chopped Basil
2 Tbsp. Olive Oil
Squash:
1 Spaghetti Squash
1 tsp. Salt
1 tsp. Pepper
2 Tbsp. Olive Oil
❃❃Makes 100 Meatballs with Sauce❃❃
Preparation
Preheat oven to 375 and line two large and one small baking sheets with foil. Spray with non-stick cooking spray.
Chop onion, parsley, garlic and basil. Grate cheese.
Cut squash in half and remove seeds. Set aside on the small baking sheet.
Meatballs
Add all meatball ingredients to a bowl and gently combine.
Scoop out mixture with a 1 Tbsp. scoop and roll into balls placing 5 across and 8 down on each baking sheet. Bake for 20 – 25 minutes.
Remove from oven and cool slightly until firm. Add to sauce and heat on low while squash roasts.
Marinara
In a heavy bottomed pot or a Dutch oven, over medium high heat, add 2 Tbsp. olive oil. When olive oil has heated add onion, 1 tsp. salt, 1 tsp. pepper, oregano and red pepper flakes. Cook until onions are soft and translucent. Add garlic and cook for 1 -2 minutes. Add tomato paste and cook for a minute. Add tomato puree and add each whole tomato crushing it in your hand to break it up then add the rest of the sauce. Cook for 20 minutes. After 20 minutes add basil and meatballs with cooking juices. Cook until meatballs are heated through or about 10 minutes.
Squash
Cover each side of the squash with 1 Tbsp. olive oil, ½ tsp. Salt and ½ tsp. Pepper. Roast at 425 for 45 minutes or until squash is easily pulled with a fork. Remove from oven and pull the squash into strands with a fork. Serve with sauce and meatballs over the squash.