On top of spaghetti…all covered with cheese.

I'm going to start off with my favorite recipe, Spaghetti and Meatballs. Who doesn't love a good meatball? Well, I have made this recipe over and over until it was perfect and feel the need to tell the world. I must warn you though, you will end up craving this meal and making it over and over. I have also included my tried and true homemade caesar salad. Enjoy!

The BEST Spaghetti and Meatballs

What you will need:

For the meatballs:
1 lb ground chuck
1 lb ground pork
1 c. fresh white bread crumbs, soaked in 1/2 c of warm water
1/4 c. plain dry breadcrumbs
1c. freshly grated parmesan cheese (this isn't the place for that crap in a green can!)
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 cloves garlic, chopped
2 T. fresh flat leaf parsley, chopped
1/2 tsp. onion powder
1 large egg, beaten
Olive oil, enough to cover bottom of pan
1 lb. spaghetti
                                                                                                         

• For the sauce: 

1 - 28oz can of diced tomatoes

1 - 4oz can of tomato sauce

1 yellow onion, chopped

1/2 c. white wine

2 cloves garlic, chopped

1 tsp italian seasoning

1/4 tsp. crushed red pepper flakes

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 c. fresh basil

Instructions: 

1) Combine all the meatball ingredients except for the meat in a large bowl. Make sure to mix evenly. Then add in the ground chuck and ground pork. Mix thoroughly, but do not smash the meat. Keep it light and mix with your fingers so you do not over work the meat. 

2) Preheat a large stainless steel pan with high rim over medium heat with enough oil to cover the bottom of the pan. 

3) Form the meatballs into the size of a golf ball. Brown on all sides in the skillet. Remove to a plate. 

4) In the same pan, cook the onions for 5 minutes until translucent. Then add the garlic and cook for 2 minutes more. Deglaze the pan with the white wine while scraping up the brown bits from the bottom of the pan. 

5) Add in the tomatoes and the sauce. Season with the italian seasoning, red pepper, salt, and pepper. 

6) Simmer the sauce for 15 minutes. Then add the meatballs back into the sauce and simmer another 15 minutes or until the meatballs are cooked through. Be sure you do not overcook the meatballs. Mix in the fresh basil at the last minute.

7) While the meatballs are cooking, boil the pasta for the time recommended on the box. 

Servings: 4

*Note: I freeze half the meatball mixture and half the sauce for dinner another night since I only cook for 2 people. They both freeze really well!!

Caesar Salad with Homemade Dressing

What you will need: 

• 1 cup grated parmesan cheese (the good stuff!)
• 2 lemons, juiced
• 3 small garlic cloves, chopped
• 2 tablespoons Dijon mustard
• 4 anchovy fillets (you won't taste them! Use these even if you don't like anchovies!)
• Dash of Worcestershire sauce
• A pinch of kosher salt (do not over salt because the anchovies and parm are already salty)
• 1/2 tsp. freshly ground black pepper
• 1 c. Extra-virgin olive oil
• 1 cup croutons ( I love Chatham Village Garlic & Butter) 
• 2 hearts romaine lettuce, diced

Instructions: 

1) Put the first 8 ingredients into a small food processor. Process until mixed. Slowly pour in the olive oil while the processor is running. 

2) Toss the romaine, croutons, and enough dressing to coat in a large bowl. Do not over dress the salad. 

*Store any leftover dressing in an airtight container in the fridge. Let the dressing come back to room temperature before the next use. Beat with a fork if it become separated at all.