Easy Weeknight Dinner:: Spaghetti & Meatballs

Hi Everyone! It's Nicole, Annette's web-manager and friend. I don't know about you guys, but I feel like I am always searching for quick and easy weeknight dinners. Between work, my side hustle, social commitments, and volunteering, I have my hands full, and by the end of the day, I really don't want to cook. At least, not a huge meal that requires a ton of ingredients.I often search Annette's blog archives to find simple suppers that fit three requirements: quick, easy, and uses ingredients on hand. Read: I don't want to go to the grocery store every day and to be honest, I don't want to "meal plan" either. That's where Annette's spaghetti and meatballs come in.This recipe uses pantry staples and makes enough that I can freeze the remainder for leftovers. Win win!

Spaghetti and MeatballsServes 4-6

For the sauce, you will need:- 1 small onion chopped- 3 tablespoons olive oil- 1 14 oz can chopped tomatoes- 1 28 oz, can chopped tomatoes- 3 cloves minced garlic- 3 tablespoons dried oregano 1/2 teaspoon saltTo prepare:In a saucepan, add oil and onions cook until onions are translucent. Add tomatoes and garlic oregano, salt and stir. Simmer on low for at least 3 hours.* Note you will be adding the meatballs into the sauce.For the meatballs, you will need:- 1½ pound ground beef- 3 garlic cloves, minced- ¼ red onion, diced fine- 1/2 cup grated Parmesan cheese- 3 tablespoons bread crumbs- 1 egg- ½ teaspoon salt- 1 teaspoon chopped fresh rosemary- 1 cup olive oil for fryingOne box of spaghetti (hooray for boxed spaghetti!)To prepare meatballs:In a large bowl combine, beef, 3 cloves of garlic, onion, Parmesan cheese, breadcrumbs, egg, and 1 teaspoon salt and rosemary. Mix ingredients by hand until completely combined. Form 2-3" balls place on a cookie sheet and into the freezer for 1 hour. While meatballs are in the freezer put together the tomato sauce. Pull the meatballs out of the freezer Fry the meatballs. Place oil into a large frying pan, heat over medium heat, place meatballs into the hot oil, make sure to fry in batches, and they will need room to roll and fry evenly. Fry until golden, remove with a slotted spoon, drain on paper towel. Add the meatballs to the sauce, simmer for at least 3 hours. Serve with spaghetti, follow cooking instructions on the pasta box. Serve in bowls with grated Parmesan cheese.