Spaghetti and Bougie Meatballs

Approximate Time
1 Hour

Serving Size
4-6

Ingredients
1 lb ground veal (or ground beef)
1 lb ground lamb
1 lb ground bison
3/4 cup chopped fresh Italian parsley
8 cloves of garlic
1/2 cup Italian-style breadcrumbs
1 egg beaten
1/2 tbsp salt
1 tsp pepper
2 tbsp extra virgin olive oil
5-6 fresh basil leaves chopped
3 15 oz. cans of tomato sauce
1 15 oz. can diced tomatoes
1 lb spaghetti noodles



Directions

Meatballs

In a large mixing bowl add veal, lamb, bison, 1/4 cup chopped fresh Italian parsley, 4 cloves of crushed garlic, 1/2 cup of breadcrumbs, 1 egg beaten, 1/4 tbsp salt, and 1/2 tsp pepper. Mix well with your hands until contents are evenly combined. To make the meatballs take about 3 tbsp of the meat and roll into a ball using the palm of your hands. The recipe makes about 10-12 meatballs.

In a large sauce pan over medium heat warm up 2 tbsp of extra virgin olive oil. Add up to 4-5 meatballs to the pan leaving at least one inch of space between each meatball and cook each side for about ten minutes. When all the meatballs are complete set aside in a dish and lower the heat of the sauce pan to a medium-low setting.

Spaghetti Sauce

In the same sauce pan you used to cook the meatballs add the chopped onion, four cloves of crushed garlic, 1/2 cup chopped Italian parsley, 1/4 tbsp salt, 1/2 tsp pepper, and chopped fresh basil. Sauté until the onions are translucent, about 2-3 minutes. Add the tomato sauce and diced tomatoes and mix well. One-by-one, add the cooked meatballs to the sauce. Mix gently and lower the heat to low and simmer while you cook the spaghetti noodles. Stir occasionally.

Spaghetti noodle cooking tutorial 

Wine Pairing: Malbec or Red Sangria

Hot Sauce Pairing: Crushed red peppers and freshly grated parmesan is all you need!