SPAGHETTI and TWO BOYS

Last night we hosted a dinner for two boys.  They were invited by my two daughters.  For me, it was the perfect day to be indoors cooking and baking.  Fifty mile-per-hour wind gusts blew in gray skies and snow.  I am happiest when I am puttering around my kitchen and I did that all day.

Spaghetti with meatballs was followed by everyone's favorite, a lemon meringue tart.

                                  SPAGHETTI and MEATBALLS
                                   adapted from Country Home Magazine

• 1 small yellow onion, finely chopped (about 1/3 cup)
• 2 large cloves of garlic, minced
• 2 tablespoons olive oil
• 3 eggs, beaten
• 1 1/2 cup soft bread crumbs
• 1/2 cup freshly grated Parmesan
• 1/4 cup finely chopped Italian parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 pounds lean ground beef
• 1/2 pound sweet Italian sausage
• 1 pound dry spaghetti
• 4 cups homemade spaghetti sauce, warmed
• freshly grated Parmesan

1.  In a small saucepan cook onion and garlic in hot oil, stirring frequently, for 4-5 minutes or until tender.  Remove from heat and set aside.
2.  In a large mixing bowl combine beaten eggs, bread crumbs, the 1/2 cup Parmesan, the parsley, salt and pepper.  Add the ground beef, sausage and onion and mix well.
3.  Form mixture into approximately 40 rounds.  Arrange meatballs in an ungreased 15x10x1-inch baking pan.  Bake, uncovered, in a 350˚ F oven for 25-30 minutes or until 160˚ in the center.  Drain on paper towels.
4.  To serve, cook spaghetti according to package directions, drain thoroughly and place on a large serving platter.  Top with meatballs and pour warmed sauce over pasta and meatballs.  Finish off with additional Parmesan cheese.