Italian Spaghetti and Meatballs with a Twist

This delightful spaghetti and meatballs recipe takes traditional Italian flavors and elevates them with a hint of creativity. Juicy meatballs are made with a blend of beef and pork, infused with fresh herbs and a touch of grated Parmesan for an extra layer of flavor. The sauce combines classic tomatoes with a splash of red wine and a hint of balsamic vinegar, adding depth and richness. Perfectly paired with al dente spaghetti, this dish is not only comforting but also offers a sophisticated touch suitable for any dinner table.

Ingredients:

• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• 1 can (28 ounces) crushed tomatoes
• 1 cup red wine
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1 pound spaghetti
• Fresh basil for garnish

Instructions:

1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, garlic, beaten egg, salt, black pepper, and red pepper flakes. Mix until well combined.
2. Form the mixture into meatballs, about 1 inch in diameter.
3. In a large skillet, heat olive oil over medium heat. Add the meatballs and brown on all sides, about 5-7 minutes. Remove the meatballs and set aside.
4. In the same skillet, add crushed tomatoes, red wine, balsamic vinegar, oregano, and sugar. Stir to combine and bring to a simmer.
5. Return the meatballs to the skillet, cover, and let simmer for 20 minutes until cooked through.
6. While the sauce is simmering, cook the spaghetti according to package instructions. Drain and set aside.
7. Serve the meatballs and sauce over the spaghetti, garnished with fresh basil.