Spaghetti and Meatballs

• 12 lb lean ground beef
• 12 lb ground lean pork
• 12 cup finely grated parmesan cheese
• 14 cup each dry bread crumbs and chopped parsley
• 1 egg
• 5 teaspoons club house seasoning
• 12 teaspoon club house ground black pepper
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 club house bay leaf
• 1 (796 ml) can plum tomatoes, chopped
• 1 teaspoon granulated sugar

1. Combine beef, pork, cheese, bread crumbs, parsley, egg, garlic, seasoning and pepper in large bowl.
2. Mix with hands until just combined.
3. Shape by heaping 1 tbsp (15 mL) portions into 24 meatballs and place on plate.
4. Heat oil in large frying pan over medium heat.
5. Cook meatballs in batches, turning, until browned all over, about 5 minutes.
6. Transfer to plate.
7. For the sauce, in the same pan, heat oil over medium heat.
8. Add garlic, seasoning, bay leaf and cook, stirring for 30 seconds.
9. Stir in tomatoes and sugar.
10. Add meatballs and juices and bring to boil.
11. Reduce heat and simmer, until sauce is slightly thickened and meatballs are no longer pink inside (internal temperature of 165F/74C), 10-15 minutes.
12. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions; drain.
13. Serve topped with meatballs and sauce.
14. Garnish with additional parmesan if desired.
15. More recipes are available online at flavour.ca.

lean ground beef, ground lean pork, parmesan cheese, bread crumbs, egg, black pepper, extravirgin olive oil, garlic, club house, tomatoes, sugar

Taken from www.food.com/recipe/spaghetti-and-meatballs-523922 (may not work)