Spaghetti + Meatballs

Ingredients:

Spaghetti Sauce //  canned tomatoes, dried oregano, dried basil, garlic powder, red pepper flakes, bay leaf kosher salt, black pepper, sugar

Meatballs // ground turkey, spicy Italian pork sausage, Italian parsley, ground Parmesan cheese, fresh bread crumbs, soy milk, red garlic cloves, kosher salt, black pepper

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There is nothing like the flavor of homemade Spaghetti sauce. And I don't mean buying a jar of pre-made marinara and adding your fix-ins, I mean making your sauce. There is definitely a novelty of having your sauce simmer on the stove for the whole afternoon - the aroma really transports you into an Italian kitchen that no other jarred sauce could do. And since I don't have an Italian bone in my body, take my advice with a grain of salt. 

I combined a variety of Spaghetti sauce recipes that I referenced on epicurious.com, Bon Appetit magazine, and Cook's Journal. But in the end I just made my own.  I combined all the ingredients above and allowed it to simmer on low for at least an hour. I then poured it all into my food processor to puree the sauce in order to make it a smoother consistency and returned it to a low heat for another half hour.

It was my first time making meatballs, referencing loads of recipes and finally making up my own concoction. They turned out incredible - I seared them in a saucepan first, browning them on all sides and then finished them off to cook in the sauce. Throw in some al dente spaghetti pasta and you're in business.