Spaghetti + Meatballs for Two

Ingredients

• 1 package Cappello’s Spaghetti
• Spaghetti Sauce:
• 1 (28 ounce) can whole tomatoes with basil
• 2 tablespoons olive oil
• 2 tablespoons finely chopped onion
• 1 clove garlic, minced
• 1 bay leaf
• 3 leaves fresh basil, chopped
• 1/8 teaspoon dried oregano
• Pinch of sea salt
• Freshly ground black pepper
• Fresh basil
• Meatballs:
• 1 egg, lightly beaten
• 3 tablespoons gluten-free bread crumbs
• 2 tablespoons chopped onion
• 1 tablespoon grated Parmesan
• 1/8 teaspoon pepper
• 1/4 pound ground beef
• 1/4 pound Italian sausage
• 2 teaspoons Italian seasoning

Instructions

• Drain tomatoes, setting the juices aside in a separate bowl. Place tomatoes in a food processor and pulse for 20-30 seconds, until finely chopped.
• Heat olive oil in a medium saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 2 minutes. Add garlic, and cook 30 seconds more. Stir in tomatoes and reserved juices. Season with salt, increase heat to medium-high and bring to a boil. Immediately reduce heat to low, add bay leaf, and simmer 30 minutes.
• Stir in basil and oregano, and season with pepper, Remove from heat and remove and discard bay leaf.
• To make the meatballs, combine all ingredients in a large bowl, and stir until well combined. Form into 2-inch meatballs.
• In a large skillet, brown meatballs over medium heat 5-8 minutes. Add spaghetti sauce and bring to a boil. Reduce heat and simmer, uncovered, for 20-30 minutes or until heated through.
• Cook spaghetti according to package directions. Serve warm with meatballs, sauce and a sprinkle of Parmesan.

Additional Info

• Serves: 2
• Prep Time: 20 minutes
• Cook Time: 45 minutes