Italian Meatballs

• 12 oz ground beef
• 8 oz lean ground pork
• 1 None onion, finely chopped
• 2 cups fresh breadcrumbs
• 1 cup milk
• 1 None egg
• 1/2 None green pepper, seeded and finely chopped
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 cloves garlic, crushed
• 1/4 cup plus 1 tbsp olive oil
• 1/4 cup dry white wine
• 1 can (14 oz) diced tomatoes
• 1/2 cup tomato paste
• 1 1/2 cups chicken stock
• 14 oz spaghetti
• None None Fresh curly-leaf parsley, for garnish

1. Combine beef, pork, onion, breadcrumbs, milk, egg, pepper, 2 tbsp the parsley and 1/2 the garlic in a large bowl. Season. Roll mixture into 24 balls.
2. Heat 1/4 cup of the oil in a large skillet on medium-high heat. Cook meatballs, in batches, for 5 mins, or until browned all over. Drain on paper towels.
3. Heat remaining 1 tbsp oil in a large saucepan on medium heat. Cook remaining garlic, stirring until fragrant. Add wine, tomatoes, tomato paste and stock. Bring to a boil. Reduce heat to low; cook, covered, for 15 mins. Add meatballs, simmer, covered, for 25 mins. Stir in remaining 2 tbsp parsley. Season to taste.
4. Meanwhile, cook spaghetti in a large saucepan of boiling water according to package directions. Drain. Serve topped with meatballs and sauce. Garnish with curly parsley sprigs.

ground beef, lean ground pork, onion, fresh breadcrumbs, milk, egg, green pepper, parsley, garlic, olive oil, white wine, tomatoes, tomato paste, chicken stock, parsley

Taken from recipes-plus.com/api/v2.0/recipes/31447 (may not work)