Spaghetti And Meatballs

This is comfort food with a twist!  The prosciutto adds a nice salty element to the dish that you don't expect.  Enjoy!

32 oz Marinara Sauce
8 oz Spaghetti
1/3 lb Ground Veal
1/3 lb Ground Sirloin
1/3 lb Ground Pork
4 oz Prosciutto - Diced
1 Tbsp Grated Onion
2 Cloves Garlic - Crushed
1/2 c Panko Bread Crumbs
1/4 c Heavy Cream
1 Egg
1/2 c Grated Italian Cheese Blend
1/4 c Grated Parmesan Cheese
3 Tbsp Fresh Chopped Basil
2 Tbsp Fresh Chopped Flat Leaf Parsley
Kosher Salt
Fresh Ground Pepper

Pre-heat oven to 350 degrees.

In a bowl combine the veal, sirloin, pork, prosciutto, grated onion, garlic, bread crumbs, heavy cream, egg, italian cheese blend, parmesan cheese, 2 Tbsp basil, 1 Tbsp parsley and a few grinds of pepper.  Mix everything together using your hands, making sure everything is fully meshed together.  

Spray a 9 x 13 baking dish with non-stick cooking spray.  Spread about 1/3 c of the marinara sauce on the bottom of the dish.  Section the meat mixture into 10 - 12 equal portions.  Roll each section into a ball (balls should be smaller than a tennis ball, but bigger than a golf ball).  Place the meatballs in the baking dish.  Top each meatball with a spoonful of marinara sauce.  Cover the baking dish with foil and bake for 25 minutes.  Remove the foil and bake for an additional 10 minutes.

While the meatballs are baking heat the rest of the marinara sauce in a saucepan.  Bring a large pot of water to a boil.  Once the water is boiling add a few very large pinches of salt to the water along with the spaghetti.  Cook the spaghetti about 8 minutes, or until al dente.  Drain the pasta.  

Toss the pasta with the marinara sauce and add the remaining basil and parsley.  Add the meatballs and sauce from the baking dish to the pasta and serve.  Sprinkle each plate with some extra parmesan cheese and serve.

​Serves 4 - 6