Mike Maronis Grandma Maronis Meatballs (100-Year-Old Recipe)

• Olive oil
• 1 pound ground beef chuck
• 1 1/2 cups grated Pecorino Romano cheese
• 1 1/4 cups fresh bread crumbs
• 3 large eggs, lightly beaten
• 1/4 cup whole milk
• 1/2 cup minced fresh flat-leaf parsley leaves
• 1/4 cup chopped fresh basil leaves
• 1/2 small Spanish onion, grated
• 3 tablespoons minced garlic
• Pinch of kosher salt, or to taste
• 1/3 cup olive oil
• 12 cloves garlic, finely sliced
• 1 large Spanish onion, finely diced
• 2 (28-ounce) cans imported crushed tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground white or black pepper
• 1 large handful fresh basil leaves, thinly sliced
• 1 pound spaghetti, cooked al dente

1. To make the meatballs, preheat the oven to 350F.
2. Brush a rimmed baking sheet with olive oil.
3. Mix the beef, cheese, bread crumbs, eggs, milk, herbs, onion, garlic, and salt in a mixing bowl.
4. Roll the meatballs loosely about the size of a large golf ball, and place on the prepared baking sheet.
5. Bake until cooked through and lightly browned, 35 to 40 minutes.
6. To make the sauce, heat the olive oil in a medium saucepan over medium heat until it begins to shimmer.
7. Add the garlic and onion, and cook until soft and slightly browned, about 5 minutes.
8. Add the tomatoes, salt, and pepper, and stir.
9. Allow the sauce to come to a simmer and cook for 20 minutes.
10. Remove from the heat and add the basil.
11. Add the meatballs to the sauce.
12. To serve, divide the spaghetti among 4 plates, and top with the meatballs and the sauce.

olive oil, ground beef, romano cheese, bread crumbs, eggs, milk, parsley, fresh basil, onion, garlic, kosher salt, olive oil, garlic, spanish onion, tomatoes, kosher salt, freshly ground white, basil

Taken from www.epicurious.com/recipes/food/views/mike-maroni-s-grandma-maroni-s-meatballs-100-year-old-recipe-375885 (may not work)